We are looking for a talented and self-driven individual to join the teams of our Grace Hotel, Santorini part of Auberge Resorts Collection, as a :
Managing the F&B operations by providing management and leadership to the division staff while growing and developing profitability which translates into departmental revenue.
The Restaurant Manager reports to the General Manager and the Hotel Manager.
Main Responsibilities :
Manage the F&B overall operations.
Relate with guests about their needs and satisfaction levels while in the F&B outlets.
Consistently maintain the Hotel’s service standards throughout all F&B departments.
Ensure first quality Food and Beverage service is delivered, while maintaining adherence to budgeted payroll and overhead costs.
Improve F&B sales revenues beyond budget and monitor costs.
Develops / Propose promotional events to drive sales
Conduct pre-meal informational briefing with staff so that are knowledgeable about dishes, cooking methods, menu items, specials, etc.
Conducts daily briefings with other management and departmental staff as needed to obtain optimal results.
Behave as a role model; communicate effectively with employees, acting as a motivating influence, training all new team members.
Performs departmental trainings, as appropriate.
Train and supervise the correct Micros system procedures are in place.
Supervise and support the cleaning, clearing and resetting dining room tables as needed. Ensure that serving stations are well-stocked at all times.
Supervise the accuracy of the guest check and collect payment or signature, as required.
Ensure all the food & beverage equipment are well kept and clean.
Supervise the alcoholic / non-alcoholic service in accordance with federal, state, local and company regulations.
Assist in preparation of staff rota, maintaining adherence to wage control.
Assist management in weekly / monthly inventories and reconciliations.
Ensure respect of safe food handling procedures and a safe-working environment.
Works with General Manager for the preparation of the departments’ budget.
Comply with attendance rules and be available to work on a regular basis.
Maintains knowledge of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits.
Perform any other job related duties as assigned.
Experience, Skills & Knowledge :
Bachelor’s Degree or Diploma in Hotel Management, Food & Beverage, or related field.
A minimum of 7 year previous experience in food service and hospitality.
Excellent knowledge of Food and Beverage, including service, policies and procedures, wines and latest trends.
Ability to control factors affecting budget.
Talented in engaging with guests.
Proven experience in managing the employees through motivation, coaching and development.
Able to deliver and exceed the expectations of highly demanding and luxury profile clientele.
Self-motivated to accomplish goals, with a strong, sense of responsibility and high ethics standards.
Proficiency with general office PC and Micros applications and Materials Control.
Excellent written and verbal communications skills.
Professional appearance and manner, good character to work in a fast-paced team. Positive, honest and energetic work ethic.
Hospitality Certificate or Degree preferred.
Excellent knowledge of food and wine is a must as well as fine dining operations.
Superior professional appearance and manner, good character to work in a fast-paced team.
Attentive, friendly, courteous and service oriented. Honest and energetic work ethic.
Ability to communicate clearly and elegantly in English.
Able to work on a flexible schedule, including week-ends and holidays, according to department needs.
Must be able to stand for at least 8 hours and be able to transport trays weighing up to 8 Kg.