Restaurant Manager

RESTAURANT MANAGER

Main purpose: The Restaurant Manager is responsible for overseeing the efficient running and profitability of the F&B outlets according to our standards and procedures. She/he is a foody and never stops to develop his/her knowledge about gastronomy. She/he is passionate and generous and a strong leader. Reports to: Food & Beverage Manager

Main duties and responsibilities:

• Responsible for ensuring the happiness and satisfaction of guests. Ensure that policies and procedures are complied with our standard of service;
• Be able to align with our philosophy of creating authentic and unique experiences for our Guests;
• Able and willing to motivate the team to obtain guest satisfaction and perform at the high end of the market;
• Accomplish people development objectives through recruiting, training, coaching, counselling and supervising employees;
• Involved in recruitment and selection process;
• Responsible for Restaurant financial goals and service standards;
• Budget control, working closely with F&B Manager;
• Inventory and cost control;
• Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines;
• Producing staff rotas.

We offer:

• Permanent contract according to C.C.N.L. Settore Turismo.
• Learning & development activities and career opportunities.
• Opportunity to stay in one of our hotels at a reduced rate (35€ per night) upon reaching 6 working months. You will also be entitled to 50% discount at bars and restaurants of the Company and 20% discount on wellness treatments at our Spa and on products "Irene Forte".
• Staff celebrations.

Competencies required:

• 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 behaviour 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:

• Fluent in Italian and English at a proficient level, a third language is preferred
• At least 3 years of professional experience in a similar role in 5 stars hotels and/or well-known restaurants preferably at international level;
• Valid HACCP certification;
• Certificate as Professional Sommelier and/or gastronomy studies preferred;
• Preferable evidence of self-development through specialized courses, conferences/workshops;
• Familiar with F&B management software (e.g. Symphony, FutureLog), and Microsoft Office package.