HRCA - 615
Optimal HR Group on behalf of its client, a well-established Luxury Hotel , is looking to recruit an energetic and experienced Restaurant Manager based in Elounda, Crete .
The Restaurant Manager ensures guest satisfaction through the efficient operation of the restaurant. Trains, supervises, and motivates staff while promoting quality of service and a sense of teamwork.
Lead all restaurant operations, organize, and supervise working schedules
Has an excellent knowledge of menu and presentation standards
Checks all arrivals and departure lists (individual customers or groups)
Monitors restaurant’s reservations and communicates with the FO and GR shift employees in order to inform them of availability in the restaurants at all times.
Ensures that a maximum occupancy is achieved
Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen
Ensures that the staff of the restaurants is informed of any dietary particularities an arriving client might have. Follows room charges and late departures
Ensures that the restaurant is always kept clean and organized, both at the front as well as the back of house areas
Uphold service standards to ensure a memorable guest experience
Deliver excellent levels of customer service
Always solves any customer problems / complaints in the most efficient, fast and customer friendly way. Updates the F&B Director and the relevant Hotel’s Manager.
Keeps record of complaints per department (restaurant) following ISO instruction and using the appropriate document
Ensure that the assigned outlets are fully equipped with necessary tools and products
Assist in the training of employees, identify, and analyze training of staff needs, motivate and mentor food and beverage teams
Monitors the department staff’s personal hygiene standards, the professional dress and appearance standards
Has good knowledge of health and safety procedures & supports and ensures the quality commitment of the Company at all levels
Evaluate employees’ performance, provide information to improve productivity and quality of services both to kitchen and service teams
Controls the closing of each restaurant and the delivery of bills to the FO department
Ensures that all restaurant’s files and reports are properly filed
Ensures that the restaurant’s logbooks are filled in daily with all necessary information and delivered at the end of the restaurant’s operation to the F&B Director’s office and picked up before the opening of the restaurant.
Assists in the restaurants’ equipment budget on an annual basis
Monitors operational costs and identify measures to reduce expenses
Ensure that health and safety standards are met
Degree / Diploma in Hospitality / Tourism management
Minimum 3 years of experience as a Restaurant Manager and / or Maitre D’ Hotel preferably within a Luxury Hotel
Advanced knowledge of English language; a second language (French or German or Italian) will be considered as an asset
Experience in managing a team
Excellent organizational and communication skills
Pleasant and team-oriented personality
Professionalism and confidentiality
Competitive remuneration pack
Company mobile phone
Stable working environment for an extensive professional growth