Restaurant Manager

Denny Collier
Up to £25,000
28 Jun 2017
19 Aug 2017
Job title: Restaurant Manager Salary: Up to 25,000 GBP Location: Totnes, Devon Type of contract: Permanent Workplace description: In the centre of beautiful Totnes, this charming hotel has a stylish, yet relaxed restaurant, with delicious food made from the best and freshest local produce. There is also a contemporary bar, a more traditional Saloon Bar with a real log fire, and an outdoor terrace for al fresco dining and people-watching. The hotel is close to the River Dart and a great selection of independent shops in the centre of Totnes. Most of South Devon's attractions are within easy reach by road, rail, bus and taxi. Totnes railway station is less than half a mile (875 yd) from the hotel. Main duties and responsibilities: The main responsibility of the F&B Manager is to ensure consistent customer satisfaction by providing high standards of service and a warm welcoming atmosphere in the hotel restaurant and also the bars where food is served. The role requires inspiring leadership, good communication and strong organisational skills, and the ability to work under pressure to ensure that the food service and function operation runs smoothly and efficiently. Further responsibilities include working with the management team in actively developing the business and the promotion of the restaurant within the hotel, Totnes and the surrounding areas. The role will require the ability to train and motivate staff, and to promote a customer led policy. A successful Food and Beverage Manager will excel in the role of being a welcoming and discreet host, with good food and beverage knowledge and attention to detail. They will be expected to build good professional relationships with local, regular and new clientele in the pursuit of building long-term customer loyalty. They are expected to be able to deal with wedding & function enquiries and bookings and to be an active member of the management team. MAIN RESPONSIBILITIES AND DUTIES. To work with the chef to develop and deliver menus. Including costings To negotiate with suppliers, ensure stock takes are accurate and timely. Ensure stock holding levels are appropriate. To attend daily meetings offering constructive input and feedback regarding the day to day operation of the business. To provide a positive and effective communication link between the management, service staff and the kitchen. To hold fortnightly departmental meetings for training and to discuss up and coming events, new ideas, business trends and any other relevant issues ensuring that all staff have the relevant information, knowledge and skills to consistently perform to the hotel standards. To have a 'hands on' approach, lead by example, advise staff of rules, regulations and standards and ensure they are followed. To maintain standards and conduct disciplinary procedures where necessary To communicate effectively with the kitchen and head chef on menus, standards and sales Leading F&B team by attracting, recruiting, training and appraising talented personnel Establishing targets, KPI's, schedules, policies and procedures To communicate with and advise reception staff with regards to booking times to maximise restaurant covers Demonstrate a good knowledge of food and drink, especially the menu and any daily specials Maintain the cleaning schedule and ensure it is completed. Ensure that all stock is correctly ordered, stocked and secured Ensure customer and function bills are correct including all food courses, wines and drinks served. Ensure public hygiene, health and safety regulations are adhered to at all times Ensure licensing and excise laws are observed and adhered to To ensure that the F&B operation is properly staffed according to business patterns by overseeing staff rotas To ensure that staff conduct themselves in accordance with the hotel restaurant standards and are smartly presented at all times To be an effective sales person for the restaurant and the hotel. To maintain clear records for functions on outlook and to ensure that the kitchen are kept up to date. To attend regular wine tastings and be active in composing and managing an effective and attractive wine list, set prices and manage the stock and wine list for the restaurant. To work with the head chef and senior management to ensure that the menus are up to date, appropriately priced and updated as necessary. Reporting on sales mix and feedback Report on management regarding sales results and productivity To understand the group food ethos, know the suppliers and be able to share that information with the customers. To programme the restaurant till as required and be familiar with the technology supplied within the department. To integrate yourself as an active member of the management team and to be able to act as a duty manager at the hotel when necessary. Essential criteria: Proven food and beverage management experience. Experience of leading a team Working knowledge of various computer software programs (MS Office, ICR touch) Ability to spot and resolve problems efficiently Communication and leadership skills Up to date with food and beverages trends and best practices Ability to manage personnel and meet financial targets Guest-oriented and service-minded Culinary school diploma or degree in food service management or related field. Or 5 years experience Accommodation provided: Yes (self-contained flat) Charge for accommodation: 100.00 GBP per week I would like to thank you for your interest shown in this position. Please note that we take your application very seriously, but must stress that applications will only be answered in person if they match the criteria of the position advertised. Important Notes: 1. Applications should be made by email or phone. 2. Applications should be in Word format only and in ENGLISH 3. DDH Recruitment Ltd does not charge work seekers for its services. 4. All workers will be subject to UK taxation.

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