Job Summary
Our Client, a Hospitality Company, is looking for a Restaurant Manager to organize and supervise the activities of hotel restaurant and bar staff to guarantee optimal quality in
customer service and the achievement of objectives related to financial results, quality, the work environment,
personnel development and hotel operations.
Responsibilities;
- Ensures the implementation in the hotel bars and restaurants of the company F&B strategy, rules and procedures (products, orders, service
standards, SOPs).
- Ensures the implementation in the hotel, of projects, programmes and tools based on the new company F&B scenario.
- Responsible for communicating operational needs, tools, product and quality improvements to the F&B Director/Manager in the
Operations Centre.
- Identifies and proposes improvements to optimise efficiency in hotel restaurants and bars.
- Ensures consistency and the highest quality in the taste, presentation and appropriate temperature of the food served in all kitchens.
- Ensures that the restaurant and bar teams are aware of the technical specifications of the different outlets.
- Participates in daily briefings to be aware of the hotel situation, in follow-up meetings on service orders to ensure that events occur as
planned and in the monthly hotel meetings with updated results for the department.
- Responsible for the equipment and machinery in hotel restaurants and bars, coordinating the maintenance, decoration, cleaning and good
condition of facilities.
- Verifies the replacement of tablecloths and cutlery in poor condition reports breakdowns to the technical services
department.
- Responsible for the image, ambience and decoration of the restaurant; coordinates the cleaning of customer areas with the Head
Housekeeper.
- Coordinates cleaning of the work area and ensures the correct conditioning of dishes, cutlery and equipment in general.
- Makes orders based on the service needs (breakfasts, covers, service orders).
- Ensures the coordination of the kitchens and seating areas to optimise the delivery of dishes and service
- Participates in team planning.
- Responsible for the communication of orders.
- Responsible for the preparation of cold stores and store rooms.
- Participates in the weekly/biweekly analysis of planned services (breakfast, restaurant dinner covers, room service and events)
with the other teams involved.
- Ensures orders are made sufficiently in advance.
- Organises staffing levels for the breakfast service
- Supervises the preparation and presentation of the breakfast buffet.
- At the end of the service, supervises the collection and analysis of waste and cleaning of the spaces.
- Holds regular meetings to review the services for upcoming events with the departments involved (Sales, Kitchen, Reception).
- Coordinates events with the Kitchen and Restaurant Departments.
- Analyses cost/revenue ratios.
- Reviews events with their team once they are completed: discrepancies, possible improvements.
- Monitors complaints, incidents, daily operations, pre and post-arrival.
- Participates in the control of hotel consumption and placing new orders.
- Assists in the request for and subsequent management of F&B-related investments in the annual investment plan.
- Tracks comments in social media and Review Pro and participates in defining action plans.
- Together with the Sales and Operations Departments, participates in the pricing and product strategy for events, meetings and congresses.
- Supervises the implementation of HAPPC regulations (Hazard Analysis and Critical Control Points) on a daily/weekly/biweekly/monthly
basis.
- Participate in the preparation of their department's budget according to the set guidelines.
- Follow up on the defined budget, ensure compliance with it, and report any deviations that may occur within the department to the
Business Partner.
- Participate in the definition of the necessary corrective measures to minimise negative impacts and monitor them
together with the Business Partner.
- Participate in the preparation of projections by providing information on their department.
- Analyse the reason for deviations, participate in the definition of corrective actions and promote the implementation of corrective
actions within their department.
- Periodically, analyse the P&L of their department, review all departmental revenues and expenses, seek to maximise results and
identify opportunities for improvement with the support of the Business Partner.
- They are aware of the hotel’s economic results, as well as the impact of their department on them.
- Convey detailed information to
their team.
- To ensure the fulfilment of their department’s economic goals while being aware of the hotel’s economic goals, as well as their
fulfilment. Convey information to their team, clearly.
- They are responsible for all orders, both for the purchase of materials and for the contracting of services, for their department, as well
as for placing and confirming them in accordance with the established procedure.
- Control and monitoring of their area’s Operational PAI, respecting the timings set by the company.
- Ensure compliance with the applicable regulations in the daily processes of their department, which affect the department's
performance and internal control.
- Collaborate on departmental review points during audits and establish action plans to address the reported issues.
- Analyse and solve possible incidents that may arise within the department, which are reported through the cash and production
control that is carried out daily by the administration department or MHS.
- Annually review the training plan with the hotel General Management and HR area, in order to propose training actions based on the
needs of the team.
- Be knowledgeable of the development plans and tools in Human Resources and promote their use.
- Identify high potential staff and actively participate in the development of their team and trainees (if applicable).
- Conduct their team’s performance reviews.
- Be knowledgeable and analyse the climate results of their department.
- Design together with the team the action plans and implement
them, while ensuring participation in the measurement period.
- Ensure the participation of their team in the wellness programmes made available to them.
- Promote the use of social media following the guidelines established by the company.
- Actively participate in the recruitment of their team and its dissemination on social media.
- Keeping track of the presence of the staff under their command, planning work shifts, absence control, as well as promoting the use
of the holiday period by team members.
- Ensures, in coordination with HR, the physical delivery of uniformity (depending of the hotel, Housekeeping is in charge of this task),
name tag, locker key and PPE to new associates in the team, as well as ensuring their return at the end of the contract.
- Inform HR of possible extensions, termination of contracts and any other incident in the performance of their work that could lead to
a warning or sanction.
- Manage payroll payments together with HR (overtime, days off, night work, etc.).
- Be knowledgeable of the sizing ratios and applying the staffing guide defined for their hotel, making proposals for revision when
required by the operation.
- Be knowledgeable of the Brand philosophy, ensuring optimal implementation of the standards, operations and identity manuals that
apply to their department.
- To ensure the customer experience, personalising their stay, anticipating their needs and exceeding their expectations.
- Manage customer incidents, communicating the actions taken to the hotel’s Guest Experience Department.
- Be knowledgeable and share with their team the Voice of the Customer goals and ensure their fulfilment, creating and defining
improvement plans if necessary.
- Be knowledgeable with the Sensory Architecture established for their areas and ensure compliance with it.
- Be knowledgeable of the hotel's services and facilities as well as the entertainment programme, experiences and events, ensuring
that the team has all the information to be able to promote them to guests.
- Promote the local gastronomy of the destination.
- Promote healthy eating patterns for employees.
- Minimise food waste.
- Ensure the separation of waste generated in their area of responsibility.
- Be knowledgeable of the hotel’s evacuation plan.
- Embrace the responsibilities assigned in the Centre's Self-Protection Manual or local equivalent in other countries.
- Ensure compliance with the Occupational Health and Safety Procedures and Instructions.
- Be knowledgeable of the individual protection equipment in their department and to ensure its correct implementation and use by
means of the corresponding training actions.
- Verify correct compliance with safety regulations.
- Participate in ongoing risk assessment.
- Assume the responsibilities assigned in the Occupational Health and Safety Management System Manual.