The primary goal of the Restaurants Manager/Maitre D' is to be responsible for the overall atmosphere of all the restaurant outlets (14); supervising and ensuring smooth running of the restaurants ensuring that excellent service quality is delivered and complete adherence to the hotel policy and standards.
Summary of Duties & Responsibilities:
- Direct and delegate tasks to team members in order to ensure guests have a high quality dining experience
- Responsible for the appearance, service standards and on the job day-to-day training of positions such as waiter, hostess and waitresses.
- Oversees and proactively addresses guest queries and complaints and providing the Directors with updates
- Recruits, trains, schedules and supervise restaurant staff
- Maintains stock levels and order supply accordingly
- Proactively strategize with management to ensure maximum seating, staffing needs for the restaurant
- Conduct briefings, evaluations and motivational talks with supervisors and line staff as necessary
- Routinely support other areas of the restaurant when needed, including hosts and waiters
- Maintain cost control procedures
- Conduct inventories as per schedule
- Assist in restaurant opening when necessary
- Liaise between kitchen and restaurant staff
- Communicate with all appropriate departments to ensure proper and accurate service
- Ensure the successful arrangement and execution of special functions or arrangements
- Ensures that all times, all team members are appropriately attired in uniform, name tag and maintain good personal hygiene
- Ensures interactions with guests are courteous, demonstrating excellent customer service the palladium smile, consistently turning guests into fans
- Be fully aware of environmental program and maintain standards accordingly
- Ensures that established sanitation and HACCP procedures are followed
- Be knowledgeable of the company’s fire, hurricane and safety procedures
- Timely prepare relevant reports as per request
- Participates in mandatory training and other departmental and hotel meetings
- Performs any other duties assigned from time to time
COMPETENCIES
- Good management skills
- Excellent interpersonal skills
- Excellent communication skills both verbally and in writing
- Ability to work in a fast- pace, high energy and demanding work environment
- Ability to work under pressure
- Good knowledge of the hotel operations or ability to learn quickly
- Team player with an ability to motivate team members
- Dedicated, hard-working, self – motivated and solution oriented
- Excellent time management skills; ability to prioritize and coordinate details; ability to multi-task and use initiative.
- Ability to work flexible hours and multitask
- Practice safety standards at all times
- Bachelor’s Degree in Food Service/ Hospitality Management
- Three (3) - four (4) years experience in related field (Food & Beverage/Restaurant Management)
- Operational experience in a luxury resort
- Supervisory training
- Valid Food Handlers permit
- Competitive Compensation Package
- Health & Life Insurance
- Pension Plan
- Uniform & Meals
- Staff Transportation
- Accommodation (Conditions Apply)
- Training and Development
- Numerous growth and promotion opportunities
We thank all applicants for their interest but only shortlisted candidates who meet the requirements will be contacted.
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