Main purpose:
The Maître is our ambassador in the Restaurant: he/she coordinates and supervises the restaurant team to ensure the best Guests' experience is provided through a flawless and personalised service.
Reports to: Restaurant Manager.
Main duties & responsibilities:
• Provide an excellent and tailor made culinary experience to our Guests according to our service standards and procedures;
• Run the service briefing to share information, news and Guest preferences;
• Lead and oversee the Restaurant service;
• Create and maintain a professional relationship with Guests;
• Create and maintain a professional relationship with colleagues and other departments;
• Anticipate guests needs and handle Guest comments and complaints when needed;
• Train and develop staff in everyday operations according to our standard and procedures;
• Assist the Restaurant Manager on monitoring stock levels and alignment to the department financial objectives;
• Responsible for the achievement of the economic targets of the restaurant with a deep knowledge of the restaurant offer and appropriate suggestions and recommendations to Guests;
• Support the Sommelier in the wine selling process, service and recommendation;
• Handle administration tasks as required;
• Comply with H&S national rules and company instructions. Managing Team Performance: Sets high standards for oneself and Team Members, provides guidance, development and takes corrective action in order to achieve consistently high levels of service.
• Personal Effectiveness: Adapts interpersonal style and skills so that high quality results are achieved. Modifies behavior to accommodate for certain individuals, situations and different tasks.
• Personal and team development: Seeks opportunities to learn and to develop themselves and others in order to add value to the performance of the department and hotel.
• Business awareness: Understands the direct connection between day-to-day service delivery and how it impacts departmental, hotel and company success.
• Service excellence: Delivers service standards, which consistently exceed guest expectations.
• Technically skilled: Demonstrates and understands job requirements and displays the technical skills and knowledge required to perform job well and in line with the departmental SOPs.
Other requirements:
• Professional experience at an international level, preferably in a Restaurant, in the same role;
• English knowledge at Intermediate/Advanced level;
• Professional knowledge of Italian cuisine and Italian & International wines;
• Valid HACCP certification;
• Knowledge of F&B management software;
• Passion for service and ambition to grow professionally;
• Previous experience as trainer is a plus;
• Flexibility;
• Attention to detail.
Role: F&B Outlet Manager
Job Type: Permanent , Full Time
Location: Syracuse,
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