Job Opportunities in Ireland

TITLE: Restaurant Manager
REPORTING TO: General Manager, Director of F&B
MAIN PURPOSE OF THE JOB: Manage food and beverage operations to ensure quality service and standards while delivering a guest experience that is unique. proactively driving strategies to effect product enhancements and operating efficiencies – achieving optimum financial returns, whilst ensuring highest levels of Employee and guest satisfaction MAIN DUTIES AND RESPONSIBILITIES
Participate in the preparation of the annual departmental operating budget and financial plans.
Monitor budget and control expenses with a focus on food, beverage, and labour costs.
Provide a clear business plan for Food & Beverage in conjunction with Outlet Managers for Yearly Revenue and Marketing Plan.
Communicate all revenue targets to all leaders and support all employees to reach the collective goals.
Create action plans in response to revenue results to improve on target areas as indicated by the results.
Adjust Payroll and other expenses according to business mix anticipated
Adjust operations according to business mix, without loss of quality or established standards
Analyse daily and monthly results and implement strategies to improve Average Checks, Covers and profitability
In partnership with the Events team, identify additional sales opportunities to enhance revenue.
Drive promotions that deliver great dining experiences for guests at a good value.
Manage local food and beverage marketing programmes for the hotel; participate in and maintain system-wide food and beverage marketing programmes and promotions.
Monitor local competitors and industry trends.
Ensure all credit and financial transactions are handled in a secure manner.
Work closely with key suppliers, ensuring the best quality products and favourable pricing.
Manage day-to-day staffing requirements, plan and assign work, and establish performance and development goals for team members.
Provide mentoring, coaching and regular feedback to help manage conflict and improve team member performance.
Educate and train all team members in compliance with local laws and safety regulations. Particpate and lead training sessions and act as an example for performance standards.
Ensure employees are properly trained on quality and service standards, has the necessary tools and equipment, and is empowered to carry out job duties.
Conduct quarterly appraisals with direct reports, providing guidance towards personal competency & technical training & development opportunities
Conduct performance or disciplinary related reviews with direct reports as necessary on a timely basis
In conjunction with HR Manager and Group Training Manager, develop and implement Training programme for F&B Department
Active participation in all parts of the recruitment process – screening applications, interviewing and contract offer.
Value the significant benefits of employee retention and support all programmes that focus on this area.
Ensure all food and beverage equipment are in proper operational condition and are cleaned on a regular basis.
Ensure that all food and beverage facilities space are cleaned, vacuumed and properly stocked according to anticipated business volume.
Notify engineering immediately of any maintenance and repair needs.
Establish and achieve quality and guest satisfaction goals.
Respond in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction.
Review and approve menu design and concepts with Executive Chef.
Conduct proper food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, and equipment.
Page | 2
Ensure the security and proper storage of food and beverage products, inventory and equipment, and replenish supplies in a timely and efficient manner while minimising waste.
Create action plans in response to Guest Service /Employee Satisfaction Survey’s to maintain and improve on
topics as indicated by the results.
Perform other duties as assigned. May also serve as manager on duty.
SERVICE STANDARDS
The quality of the services we provide are central to the future success of the Company and vital to earning a loyal customer base.
Attend communication meetings as appropriate eg daily F&B Briefings, daily operations meeting, F&B meeting, payroll meeting
Liaise and communicate effectively with all departments to ensure seamless transfer of information takes place.
Analyse daily and monthly results and implement strategies to improve average checks, covers and profitability
Produce a twice-yearly Competition price check, one to be provided prior to Marketing Plan production
Generate new ideas for service and products that will maintain a competitive and leading edge over our Competitive set
Be proactive in prospecting / creating new business in all areas of Food & Beverage
Maintain effective and appropriate liaison with clients whilst on property for site inspections and / or Events
In conjunction with the finance department, analyse daily and monthly food and beverage cost control reports and take action to improve cost percentages
Achieve Guest Satisfaction targets as agreed with General Manager in yearly objective & goal setting
Effectively manage implementation of revised standards
Generate new ideas for service and products that will maintain a competitive and leading edge over our Competitive set
Be proactive in prospecting / creating new business in all areas of Food & Beverage
Maintain effective and appropriate liaison with clients whilst on property for site inspections and/or Events
Maintain and adhere to all deposit and billing policies and procedures, or as directed by the Finance Manager
Provide excellent guest service by discovering all of our guests needs and acting on these needs promptly, effectively and with confidence
To be fully conversant with all departmental standard operating procedures.
Work with the Leadership team to provide effective on job training and coaching of new staff to help develop a highly skilled and motivated team, committed to both Hotel and departmental goals.
Investigate and action necessary work to achieve recognised National and/or International quality awards e.g. AA Rosettes, Michelin Stars, RAC, IIP – generating PR impressions
Establish profit goals and effective menu planning and pricing
Conduct internal service audits to monitor that standards are being delivered and maintained. Where this is not to standard, take corrective action to remedy the individual or departmental performance.
Maintain and adhere to all policies and procedures, or as directed by the Group, HR and Finance Department
HEALTH & SAFETY
To ensure that reasonable care is taken for the health and safety of yourself, your colleagues, customers and any third-party service providers on the premises at all times.
To participate in fire drills and any other health and safety training as required by the company and the law.
Adhere to all regulations in respect of health and safety, customer safety, fire regulations, licensing laws, Emergency Procedures, weights and measures, byelaws, COOP etc.
Full compliance of all aspects of GDPR relating to both employees and guests.
Report all breaches of GDPR immediately to hotel management.
Report any defects, damage, theft, breakages or hazards to ensure that equipment is functioning and well maintained.
Secure the company's stock and property, and ensure all keys are included in the hotel key system.
Ensure that any cleaning and maintenance issues are reported to the appropriate person in accordance with Company procedures.
Ensure that to maintain your work area in a clean, tidy and safe manner at all times.
Ensure that any incidents or accidents are reported to the relevant Manager and recorded in accordance with the Company Accident Reporting Procedures.
Be aware of trained First Aid Team and the location of First Aid equipment.
GENERAL
To reflect and enhance the Company’s mission statement and objectives in all activities.
Be aware of both environmental concerns and energy conservation throughout your workplace.
To attend and have input at meetings as required.
Ensure that all requests and correspondence from colleagues and management are dealt with in a timely and accurate manner.
To communicate any relevant information to colleagues and other departments as required.
Attend all training courses as assigned to you by management. Be proactive with regards to personal development, highlighting areas of development you are interested in.
Receive and deliver when necessary constructive feedback in a respectful and courteous manner.
Assist with training of new team members as required.
To work closely with the Management Team to continuously improve standards within the Hotel by embracing and accepting cost efficiencies, new technology, customer service and facility management.
Provide assistance at other MHL properties as required.
Carry out any other duties as requested by management.
Adhere to all regulations in respect of Company policies and procedures as outlined in the Team Member Handbook. http://www.mhlhotelcollectionemployeehandbook.com
Report to Management, on a confidential basis, any activity that could be damaging to employment, customer experience or the Company.
Job Types: Full-time, Part-time, Permanent
Benefits:

• Bike to work scheme
• Company events
• Company pension
• Employee assistance program
• Employee discount
• Food allowance
• Gym membership
• On-site gym
• On-site parking
• Sick pay
• Wellness program

Experience:

• Hospitality management: 1 year (preferred)
• Restaurant: 1 year (preferred)

Work Location: In person