Restaurant Manager

Responsibilities and Duties

● Are the general in charge of the Restaurants. Bears full responsibility for the appearance, cleanliness, and preparation of all Restaurant areas.
● Is a role model for service standard, punctuality, sanitation and safety and hospitality.
● Cooperates with the F&B Manager, they recommend staff for selection, promotion, and dismissal and to ensure correct disciplinary procedures and measures are taken.
● Keeps a smooth and professional work relation with colleagues, staff and supervisors. Conducts regularly meeting with the Chef and food and beverage manager.
● Schedules a weekly program for all department staff. supervises the annual leave, and staff’s days off.
● Trains staff and has overall responsibility of service outcome, ensures servers serve according to standards.
● Participates in the weekly F&B department meeting,
● Ensures that all staff report for duty punctually and maintain a clean, smart appearance and that their name badge is always worn.
● Maintains the highest levels of personal hygiene, cleanliness and appearance, and follows health and safety rules in the workplace.
● Ensures that all the work required for the service preparation is efficiently carried out.
● Has knowledge of menus contents, same as beverages-wine, and can explain them in a professional manner. May suggests any changes to the F&B Manager.
● Supervises the proper execution of the service from subordinates and monitors the progress of execution of the orders.
● Ensures that specific requests in food service are met within reasonable limits and in consultation with the kitchen.
● Handles with skill and courtesy: questions, complaints, and minor customer issues. In case of a serious incident, informs the F&B Manager as soon as possible.
● Are helpful, polite and friendly when interacting with clients or associates of the company, to maintain good business relations.
● Are well familiar with the Hotel policies and procedures, and its premises. Are knowledgeable with the quality systems and the emergency procedures,

Competencies

● Organisational & Time Management
● Management & Leadership
● Positive Attitude
● Communication & Active Listening
● Team Working & Empathy

Qualifications and Educational Background

● Diploma or a Degree from a Hotel School
● Hygiene and Safety certification (HACCP)
● Minimum 2 years’ experience in a relative position

Languages

English - C1

Greek (if applicable) - B2