Restaurant Manager

Responsible for the management of the restaurant and the restaurant staff. Establishing and implementing systems of service for the restaurant, planning and restaurant buffet layouts liaising with the Head Chef.
Must have previous experience in a similar role.

Main Purpose of the Job

Responsible for all aspects of management of the restaurant and its staff.

Key Responsibilities

 The maintenance of standards of service and Hygiene in the restaurant in accordance with Mark Warner standards.

 The management and motivation of Restaurant Staff.

Your duties include:

 The organisation of staff rotas.

Liaison with the Head Chef, constantly and especially pre-season.

Taking on a customer service role as intermediary between guests and Head Chef

Dealing with dietary requests and giving feedback to the Head Chef.

Establishing and implementing systems of service for the restaurant.

The maintenance of standards  and systems of service and hygiene in the Hotel restaurant in accordance with Mark Warner standards

Planning of buffet layouts and restaurant layouts in conjunction with the Head Chef.

Liaison with the Customer Services Manager as regards systems for table booking.

The allocation of tasks during restaurant shifts.

Maitre’d duties on rotation with the restaurant supervisors.

Where necessary taking control of a section in the restaurant.

On the job restaurant service staff training.

Conducting regular departmental meetings plus attending a weekly Manager of Department meeting and a general staff meeting.

Duty Manager on a rotational basis.

Assisting the Activities Manager with family evening entertainment, both within and without the Hotel.

Duties outside your job description as deemed appropriate by your Manager.

Please note that this job description is purely intended to give you an idea of what your work involves and is not intended as a precise breakdown of your duties.

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