Restaurant Manager - Italian Outlet

What you will be doing?

- Behaves and acts (as a leader) in an exemplary fashion, embodying the brand mindset
- Manages the team of Restaurant or Outlet Staff, helping them improve their skills and providing support for career development
- Manages headcount and Restaurant organisation for optimum performance
- Improves sales, the quality of service and promotion of services in compliance with hygiene and security standards
- Conveys the hotel's image through his/her attitude, professionalism and involvement in the field
- Ensures that all products served to guests conform to standard and are of good quality
- Is responsible for the Restaurant's budget, develops revenue and profit margins
- Helps the hotel meet its targets
- Enhances customer satisfaction by his/her friendly and attentive attitude, discretion and diplomacy
- Seats customers and advises them in their choice of cocktails or other beverages
- Takes customers' orders
- Is attentive to customers and provides an appropriate response to every request
- Establishes a trusting relationship with guests by providing reliable advice
- In coordination with the F&B Director, handles complaints and remarks relating to the department
- Determines the best organisation (production, distribution, storage etc) according to existing infrastructure and equipment
- Supervises stock rotations for soft and alcoholic drinks and catering supplies, and identifies any needs
- Ensures that food & beverages conform to hygiene standards and preparation instructions and are served in a timely manner
- Supervises and checks the Restaurant set-up, menu presentation and pricing and creates special promotional events in order to increase revenue and profit margins
- Is responsible for applying the reference standards and audit procedures as defined by the hotel and brand
- Coordinates with the departments close to the Restaurant (bar, kitchen, front office etc)
- Guarantees that equipment is kept clean and well maintained, in line with hygiene regulations
- Ensures equipment remains in good condition and signals any needs for technical intervention
- Ensures compliance with legislation governing the sale of beverages
- Is familiar with all the hotel's services and promotes them to encourage guest loyalty
- Increases sales through his/her innovative and creative approach and reliable advice
- Is responsible for ensuring that consumption ratios meet the targets defined by the hotel
- Helps prepare the annual budget for the Restaurant, analyses results and implements corrective actions as necessary
- Guarantees the respect of procedures governing cash operations, administration and audits, in line with the brand's internal audit guidelines
- Manages stocks, takes part in inventories and justifies any consumption differences
- Ensures that equipment and appliances under his/her responsibility remain in good condition