Restaurant Manager (Lido)

The Restaurant Manager is responsible for overseeing the daily operations of a restaurant. Their duties include hiring and training restaurant staff following company policies, speaking with diners to address concerns or solve problems and creating work schedules for restaurant staff.

 

Basic Function:

·         Ensure a service-oriented culture focusing on guests’ needs

·         Be well versed in the hotel’s fire and life safety emergency procedures

·         Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

·         Build strong working relationships with other hotel departments

·         Attend meetings with senior management to discuss future business strategies and review ongoing action plans and progress

·         Maintain the highest standard of personal appearance and cleanliness

·         Perform other duties assigned by the management

·         Inform the FB Manager of any disturbances & challenges in employee & guest satisfaction

·         Not allergic to any kind of pet’s or animals as we are a pet friendly hotel

·         Ability to carry / lift heavy loads incl. beach area’s

·         Ability to kneel / bend down during service procedures

·         Ability to work extensive hours in the open / under the sun / heat & rain

 

Duties and Responsibilities:

·         A strong focus on hiring requirements resulting in finding the best available talent

·         Ensures that the Team Member are motivated, self-starters & willing to learn and improve their knowledge on their own without being forced

·         Ensure that you and all Team Member follow all set SOP’s (Hotel as well as Food and Beverage)

·         Create front of house OSE Par stock for his / her outlets for distribution and usage.

·         Encourages all Team Member to participate in any F&B, hotel or HR related activity.

·         Assists FBM & DOFB during to create, maintain and adjust if necessary departmental SOPs.

·         Supervise daily restaurant operations with a strong presence on the floor and assist servers and hosts on the floor during peak meal periods.

 

·         Ensure that all employees report for duty in the outlet with correct uniform in a timely manner.

·         Ensuring that the department maintains a first class and positive visual impact including ambiance, cleanliness, orderliness and décor.

·         Ongoing control and enhancement of quality standards and guest services.

·         Work to continuously improve guest and employee satisfaction.

·         Work with the stewarding team to ensure that all equipment needs are met, and all equipment is properly maintained / inventoried, and all loss is minimized.

·         Creation and implementation of guest preference programs.

·         Working with his / her team to create new opportunities for upselling to increase revenue & profitability

·         Ensuring a safe and healthy work environment for all colleagues.

·         Maintain high staff morale and team spirit within the department.

·         Ensuring all training manuals, processes for the work area are in place and executed.

·         Ensures all required departmental meetings are consistently & meaning full conducted.

·         Plays a significant role in maximizing financial performance and attracting hotel and non-hotel guests.

·         Assist with the creation and execution of the restaurant Budget and forecast.

·         Assist with the creation and execution of the restaurant marketing plan.

·         Ensure point of sales system is always updated and maintained with complete accuracy.

·         Supports public relations opportunities to promote the restaurant. 

·         Conduct daily food and beverage tastings

·         Ensure all menus are accurate and free from damage.

·         Ensure compliance with all food and beverage policies, standards and procedures, including food handling and sanitation standards.

·         Talk with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.  

·         Provides direction to team members through coaching, guiding, and celebrating.

·         Continuously improves employee retention.

·         Identifies the development needs of others whilst coaching to improve their knowledge and skills.

·         Manage staffing levels to meet guest service standards, operational needs and financial objectives.

·         Conducts performance management & reviews for all team members.

·         Be well versed in all necessary Hotel brand standards and history and ensure all direct reports are likewise versed.

·         Conducts, if needed, disciplinary actions as per HR set policies.

·         Not limited to the above, work in any area & capacity as seen fit by the management

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