Casale Panayiotis - Restaurant Manager

Job Summary:

• Restaurant Manager oversees the daily operations of our hotel’s restaurants.
• This role involves managing staff, ensuring high standards of food and service, and driving revenue while maintaining cost control.
• Restaurant Manager shall have strong leadership skills, a passion for hospitality, and a proven ability to deliver exceptional guest experiences.

Key Responsibilities:

• Oversee all restaurant operations to ensure a smooth and efficient dining experience.
• Responsible for the image of the restaurant and increasing its sales (from preparation through to service).
• Be the host and communicate with customers.
• Handle customer inquiries, concerns, or complaints professionally and efficiently and inform the General Manager.
• Organise the restaurant team: their tasks, schedules, training, and information meetings.
• Organise team in serving and pass for each area.
• Recruit, train, and supervise junior staff members.
• Maintain high standards of morale and personal appearance of all staff.
• Liaise with customers regarding special functions.
• Gather customer feedback, questionnaires, and comments.
• Monitor customer service levels.
• Always ensure exceptional customer service and customer satisfaction.
• Maximise restaurant occupancy.
• Organise to increase restaurant and bar sales.
• Ensure that table appointments and tables are set correctly.
• Coordinate special events or group bookings in the restaurant.
• Maintain cleanliness and appearance of the restaurant in line with hotel standards.
• Ensure that stations have their correct mise-en-place.
• Ensure that faults and defects are reported to Maintenance and actioned without delay.
• Be aware of all statutory regulations affecting safety and ensure that any safety hazard is rectified.
• Ensure that all stocks and supplies are timeously requested, correct stock levels maintained, and stored under optimum conditions.
• Ensure regular stocktaking of all operating equipment at specified intervals.
• Ensure effective communication by attending meetings as required and holding staff meetings on a regular basis to impart information.
• Ensure compliance with licensing, hygiene, and health and safety legislation/guidelines, department ISO regulations, and reporting.
• Carry out any other duties of a comparable nature as may be required by the General Manager.
  
  

Key Qualifications:

1. Education and Experience:

• Degree or diploma in Hospitality Management or related field (preferred).
• Proven experience as a restaurant manager or in a similar leadership role within a hotel or upscale dining environment.|
  
  

2. Skills:

• Strong leadership and organizational abilities.
• Strong knowledge of food and beverage operations.
• Excellent communication and interpersonal skills.
• Ability to multitask and remain calm under pressure.
• Ability to lead and motivate a team.
• Proficient in using point of sale (POS); experience with hotel property management systems.
  
  

3. Personal Attributes:

• Professional and polished appearance.
• High level of attention to detail.
• Strong commitment to delivering exceptional customer service.
• Availability to work flexible hours, including evenings, weekends, and holidays.