To oversee and manage the day to day and strategic operation of all the restaurant operations to the agreed standards ensuring total guest satisfaction is achieved.
To meet and improve upon all agreed financial and quality targets within the departments.
To ensure all Restaurant-bar Management and staff are managed and developed to the agreed standards of the Resort.
To be involved with achieving the agreed Restaurants and others sales strategy.KEY RELATIONSGreat communication skills with key departments.Keep good working relations with other department heads.Be an ambassador between Guest and Management.Problem solving skills.Team Leadership.ROLE: Director of RestaurantsPurpose: To oversee the development, approval and implementation of Restaurants and bar services, quality and revenue generation.
Be the ambassador of the Resort, for good service culture and strongly believes in true hospitality.
You will be in charge of running the food and beverage service department.
One green Michelin star restaurant (35 covers), one informal restaurant (60 covers), breakfast, bars, pools and events.
To oversee a team of 22 people.Reporting to: Executive Chef.MAIN RESPONSABILITIESBeing the Leader of the Restaurants, he/she will lead the team by setting examples.Training staff to know the highest standards of service.Completing training to manage the storytelling process and Property Story including construction, artwork, property landmarks, etc.Preparing daily organizations and weekly service plan.Overseeing the guests' satisfaction and creating an action plan in order to ensure the brand promise.Supervising the restaurant staff being a good mentor supporting and setting expectations.Being the owner of the restaurant style, including communicating information to staff regarding art, culture, produce, concepts.In charge of the complete welcoming, greeting and guest satisfaction.Supervising the Activities Department.Ensure that grooming standards are followed.In charge of the financial performance of the restaurant in terms of revenue (average revenue per cover, upselling and controlling department costs).TASKS WITHIN THE ROLECoordinate the daily operations of the hotel food and beverage teams.Strive for quality and know our product offering like no other.Offer support and work with the front of house team during peak service periods.Run daily operational meetings with your teams to ensure everything goes smoothly.Work together with the team to develop a sustainable property and environment.Manage service aspects in all food and beverage assigned areas and events and acknowledge, greet and thank all members and guests.Confirm that all service staff are in proper uniform and adhere to the standards.Hire, manage and train staff in all technical and non-technical aspects.Create, maintain and distribute weekly schedules for staff and communicate changes as appropriate to all.Maintain an overview with the front office team of the restaurant's bookings.Conduct pre-shift, pre-meal and pre-event meetings with all necessary staff.Responsible for employee relation issues and reviews incidents with Human Resource Manager.Act as the Manager on Duty (MOD) when all other management staff has departed for the evening.Control costs of beverage outlets by purchasing and managing stocks.Conduct wine tasting for VIPs or while the sommelier is absent.WHO YOU AREYou are a true problem-solver and are not afraid to make decisions in the moment.You are courteous, professional and ready with a smile for team members, guests and random strangers alike.Approach stressful situations with a clear mind and bring a sense of 'I did it' to every problem.You're a team player and work hard to inspire and guide your team members to excellence.You're hard-working and responsible and have a 'let's do this!' mentality.You build, lead and inspire motivated, happy teams.Passionate about hospitality, creating an experience for the guest and looking after your team.PROFILEYou have exceptional English and Italian communication skills; all other languages arevery welcome!Current or previous experience working as Restaurant Manager or as Food & Beverage Manager in a Luxury property with a strong focus on customer service and quality.Knowledge of P&L and purchasing procedures.Highly organized person with strong planning skills.A proven track record of successfully leading people.Strong communication skills and guest-oriented attitude.Good knowledge of wines.#J-18808-Ljbffr