MAIN RESPONSIBILTY - Assist the Food & Beverage Manager in the operational and administrative running of the Restaurant concentrating in particular on the food and beverage outlets of the hotel GENERAL DUTIES Operational - Assists in establishing Standards of Performance and job descriptions of service staff of responsible departments - Interacts with management and other departments and develops solid working relationships with them - Visits the competition and keeps abreast of the latest trends in food & beverage - Ensure that you are on duty for all peak times and that sufficient staffing has been planned to meet the needs of business, provide the agreed standards and this is in accordance with the business demands - Be present in the restaurants interacting with guests and ensuring maximum sales and guest satisfaction level - Ensure the smooth running of all F&B areas during operation - Ensure that public relations and guest interaction is maximized at all times while still respecting the guests privacy - To be ‘on the floor’ during operational times in all Food and Beverage outlets - Meets and interacts with representatives of the local community and potential guests as required - Makes recommendations to management for modernization of equipment, service methods, presentation and improved guest satisfaction - Ensure stock at each outlet is sufficient for each service period - Tour all facilities in F&B daily to ensure standards are maintained - Handle guest complaints in professional and courteous manner and inform General Manager - Ensure daily hotel procedures of department are done regularly - Ensure good working relations between food service team and kitchen team at all times - Ensure daily cleaning schedules of service areas are adhered to - Program Micros POS on a daily, weekly or monthly basis and liaise with Micros support team for resolving any issues - Carry out daily briefing prior to dinner service ensuring that the team are familiar with the daily specials - During daily briefing remind teams of LHW standards (one subject per day 5 min max) - Ensure that you and your team know all the dishes on the menu and are comfortable making recommendations and explaining main components - Ensure that the back office (room service), the restaurant and mini bar store are clean and tidy at all times - Ensure that the fridges in (room service, bar and restaurant) are clean and tidy at all times - Establish a weekly cleaning schedule - Check prior to service the overall set up of the restaurant: music, lighting, fans, flowers, table settings, menus... - Check the requisition and make sure par stock levels are accurate for room service, mini bar and bar - Check the reservation logbook regularly to see how many people we have for lunch and dinner and forward the information to the chef and to your team - Participate (with the F&B Manager) when training new restaurant staff - Supervise F&B employees and ensure that they are applying all internal standards of service at all times - Optimize revenue by up selling and recommending - Ensure that the staff understand and apply the rules and regulation as laid out in the employee handbook - Report any guest or staff incidents immediately to your supervisor - Collaborate with Housekeeping department to ensure that the restaurant is cleaned properly and the table linen is laundered and pressed - Take weekly inventory of the crockery and the cutlery, analyse the variance and report anomalies. - Never refuse a guest. If you are unable to assist with a particular request, ensure that it is passed on immediately to someone who can. - Report any breakages or equipment deficiency immediately to your superior HUMAN RESOURCES - Direction/supervision/organization and motivation of the team - To ensure all employees in department are immaculately presented (clothing, language and presentation) - Recruitment and selection of candidates - Manage the appraisals within their department - Keep the database of holidays/days off up to date - To regularly monitor staff performance against agreed criteria - To record all absences and illnesses - To organize departmental meetings - Help to welcome new employees: organize a tour of the hotel etc - Ensure a good team spirit - Participate in training and development programs that may improve personnel or departmental standards liaising closely with the training manager - Assist your department in rostering staff effectively - Handle staff grievance and disciplinary matters as per staff policy - Assists in the building of an efficient and motivated team of employees, by taking an active interest in their training, development, safety and welfare - Record punctuality, grooming, clean uniform, name tag, personal hygiene and report any discrepancies to your supervisor OTHER RESPONSIBILITIES - To consistently provide and maintain the highest standard of guest care and service - To ensure that you and all reporting staff maintain a high standard of personal hygiene and grooming at all times - To ensure that designated uniforms are worn well pressed and in a good state of repair and to ensure that name badges are worn at all times - To maintain and update the departmental Service Standards Manual - To ensure that you and all reporting staff demonstrate the required Service Standards - To have a good knowledge of all hotel facilities and be able to answer guest questions in a quick, polite and helpful manner - To handle any guest complaints or problems promptly and to ensure that all resolved/unresolved incidents are reported to the GM - To ensure company, hotel, statutory rules, regulations and policies are adhered to at all times - To carry out your responsibilities for Health and Safety at work - To demonstrate a working knowledge of fire prevention and to ensure that staff follow the hotel evacuation procedures on hearing the alarm - To be security conscious with respect to guest, staff and hotel property/welfare and to report suspicious circumstances to the GM - To ensure all the departmental areas are maintained in a safe, hygienic and presentable state - To communicate positively with staff, colleagues and the GM - To attend meetings and training sessions/courses that may be beneficial to you and your departments - To handle staff grievance and disciplinary matters to the agree to hotel standard - To carry out any reasonable tasks requested by GM PROFILE The person who works as Restaurant Manager is always working on behalf of our Guests and working with other team members. To fulfill the role successfully, you must have the attitude, behavior, skills and values that are specified below: - Commitment to high level of customer service, both internally and externally - Excellent interpersonal skills via phone, digital and in-person communication with a natural response to ‘smile’ - Excellent communication skills verbal and written - Excellent negotiation and persuasion skills - Optimal management and organizational skills with ability to prioritize and meet deadlines in a dynamic and high pressure - Extensive knowledge of computers, including Office Suite, PMS (Opera) and POS (Micros) - Team player with initiative, self-direction, self-discipline and discretion - Personal appearance neat and distinctive, positive body language with natural smile

Education Experience 1. High School Diploma 2. Bachelor’s Degree level preferred 3. Minimum of 2 years experience in the same position in the relevant industries and environment.