Restaurant Manager

POSITIONS FILLED FOR SUMMER 2009- RESERVE LIST ONLY

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. You must have previous experience in a similar role.

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.

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.

 

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