RESTAURANT MANAGER

RESTAURANT MANAGER

Job Role

• Responsible for the day to day operation of the Restaurant, ensuring that all culinary standards of the outlet are always met, in accordance to the F&B standards, hygiene and safety regulations and policies of the business
• Provide direction, inspiration and guidance to his team members
• To manage and lead the department, in order to meet the required standards and exceed all customer expectations
• To be quality driven and critical of all aspects of the food and beverage operation to the Standard Operating Procedures and hygiene and safety regulations

Duties & Responsibilities

• Smooth and organized running of the Restaurant
• Supervise and co-ordinate daily operation of the Restaurant and service
• Deliver superior service and maximize customer satisfaction
• Resolve customer complaints promptly
• Set objectives and targets for the restaurant
• Achieve financial goals both in revenue, expenses and profits
• Prepare staff schedules, taking into consideration the quality of the service and maintaining
  labour costs
• Delegate duties and tasks to staff to meet objectives and maximize resources
• Maintain excellent communication with all staff and other departments to ensure a supporting
  team of professionals
• Promote teamwork and foster a harmonious working environment
• Manage staff performances and conduct performance appraisals
• Identify training and development needs for staff
• Stay updated with the international F&B trends and make appropriate suggestions to the Food
  and Beverage Manager
• Maintain excellent communication with all staff and other departments to ensure a supporting
  team of professionals
• Promote teamwork and foster a harmonious working environment
• Implement improvements for products and service
• Assist in menu planning and pricing
• Comply with all Health and Safety rules and regulations
• Manage and order supplies and beverages
• Organize promotional activities
• Comply with and communicate company policies, standards and procedures to staff and ensure
  staff operate within company policies
• Ensure meeting rooms are set-up according to function sheets and client’s requirements
• Ensure duties are carried out in an honest and ethical way by abiding the business rules and
  regulations and the Cyprus Law
• Perform any other relevant duties assigned by the F& B Manager

Requirements

• Previous experience as a Restaurant Manager at a 5* Hotel or fine dining environment
• Extensive F&B knowledge
• Fluent English is required; Greek and other languages desirable
• Excellent interpersonal skills in handling Staff relations
• Excellent leadership skills
• To be able to work in a fast pace environment and cope under pressure
• Business awareness for achieving successful performance
• The ability to work independently and take initiative
• Able to identify problems and facilitate the problem-solving process in the work environment
• Excellent communication skills in both English and Greek
• Computer literate
• BSc Degree in Business Administration or Hospitality Management or Culinary Arts will be considered as an advantage

Applicable Manuals/Policies

• Employees’ rules and regulations / Staff Handbook
• Standard Operating Procedures (SOPs)
• Fire, Health & Safety Policies
• Corporate Social Responsibility Policy

An attractive remuneration package will be offered to successful candidates.

All applications must include a personal CV and should be sent to: [email protected]

All CVs will be treated in strict confidence.