We are currently looking for an Assistant Restaurant Manager for our Main restaurant and Bar lounge you will have a solid knowledge of food and beverage, have creativity and flair, be able to demonstrate good business acumen, have a strong work ethic, strong social skills and excellent people management and leadership skills.
The Assistant Restaurant Manager reports to the Food and Beverage Manager and will be responsible for the day to day operations of the restaurant & bar lounge. The primary responsibilities of the position are to ensure that all our guests receive the highest level of food quality, service and hospitality.
A minimum of 3 years relevant restaurant experience is required.
Excellent salary plus gratuities and benefits
Reporting to: Regional Director
To be responsible for the day to day management of the hotel and its staff along with commercial accountability for planning, organising and directing all hotel services whilst taking a strategic overview and planning ahead to maximise profits. This would suite a Deputy GM, looking to take on their first GM role, within a Boutique hotel operation
You will have an F&B bias from a quality background
To promote and market the business through analysis of the marketplace and local competition, to actively seek opportunities to move the business forward
To achieve financial objectives as outlined in budget
Control expenditure within the hotel without compromise to quality
To maintain statistical and financial records
To recruit , train and facilitate the development of staff in order to exceed the expectations of our guests
Plan work schedules for teams and individual Heads of Department
To lead, encourage and manage the team through effective meetings and delegation. Communicate regularly and lead by example.
Meet and greet guests, ensuring a warm welcome to the hotel and area
Evaluate quality of service in line with Company standards and aspirations
Proactively deal with complaints and guest comments in line with company guidelines
Address problems in a timely manner
There is a complete, and more defined Job description available, this is with a well know luxury hotel group
Reporting to: GM / DGM
Department: Food and Beverage
To be responsible for setting up and running all functions. Operational running of social season events. Keeping the GP on track on a daily basis, keeping the standards of the food and drink service staff training, working closely with the GM/DGM
To ensure that the agreed standards of service, cleanliness and security are maintained in all areas at all times.
To lead and inspire the Food and Beverage team with clarity and confidence in the main hotel Restaurant, Events and Weddings.
Preparing and issuing prep lists so your team can prepare for functions/events whilst you are off duty or on leave.
Good knowledge of wines, so as to oversee the planning and running of the wine and beverage list in both outlets whilst achieving the required GP targets.
Conduct training for F&B staff in wine and beverage.
To deal with any requests and complaints in an efficient, courteous and calm manner.
To be available to attend to customer’s needs and ensure the highest standards of customer care at all times
To assist with functions, both set up and service.
To carry out Duty Manager shifts where required (as notated on the rota)
In addition, there is a full job description Available for this position.
Deputise in the absence of the Head Chef. Work across all sections of the kitchen, assisting the brigade by sharing knowledge and training new skills, develop and encourage positive, direct and open relationships amongst the team. Manage and control stock levels, keeping food wastage to a minimum, and achieving GP within targets set. Be up to date with all current kitchen legislation including allergens and HACCP, food safety, and hygiene.
Passionate about maintaining the highest standards in all aspects of kitchen life. Have a creative flair and want to bring new ideas and skills to the team. An excellent communicator at all levels. Natural leadership skills, including the ability to teach, lead and mentor young chefs since we actively support and encourage apprentices within the kitchen. Have a proven track record in delivering exceptional dishes in a time pressured kitchen, taking responsibility for the quality of each and every dish served. The ability to work one to one to train and guide as well as working with the whole team to share visions and goals.
You will have a High level at two rosettes, or a three rosette background this could be a first time position if the knowledge and skill set is there we offer excellent development and offer an excellent salary
To ensure both there Brasserie restaurant, and there fine dining restaurants are managed,& run smoothly and guests expectations are met and exceeded at all times. To provide the best possible experience to everyone and become the main character, point of contact for members and guests in the highest professional way possible.
As one of Europe’s leading Five Red Star Hotels, they provide a unique combination of the traditions leisure, entertaining and hotel facilities, in one of the most convenient locations in Britain: only 35 minutes
Operational Key points:
Knowledge of all F&B Standards, quality presentation, service and products and local health and safety standards. Display proper and safe use of all equipment. Respond appropriately to guest needs during hours of operation. Knowledge of food trends and special seasonal foods. Ability to monitor and control costs. Display comprehensive computer skills including Micros, Word and Excel. Ability to assess quality control and adherence to service standards.Ability to clearly define productivity standards with quality requirements and methods needed to obtain them