Job Details:
STEAKHOUSE RESTAURANT MANAGER
Portugal
Primary Objective
Under the general guidance of the General Manager assess, evaluate and ensure that long-term and short term goals of the business and its F&B operations are met. To direct and manage all food & beverage activities to maximize revenue, profitability and quality goals by developing and executing marketing strategies, up-selling strategies, controlling costs, and by providing quality service and products to guests. All work will be in line with the business guidelines and business plan, resort guidelines and service concepts.
Requirements
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Education: Food & Beverage
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Professional Experience: > 5 years Hospitality/ Hotel Food & Beverage Management
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Languages: Fluent English. Additional languages such Portuguese German and French is considered an asset.
Responsibilities
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Develops, implements and evaluates the business marketing plan, general business plan, marketing and sales strategies to ensure optimum guest satisfaction, sales maximization and profitability
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Monitors present and future trends, practices and systems in the food & beverage industry to ensure that the business’s food & beverage operations are competitive in the market place
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Conducts weekly inspections of the food & beverage regions to ensure the property and FF&E are kept in the best condition, and recommends preventive maintenance to the General Manager where needed
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Participates in development of recognition programs for staff, advertising and promotional programs and campaigns to increase market awareness and penetration
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Randomly inspects all food & beverage regions on a daily basis to ensure facilities and equipment are clean, well maintained and replaced if necessary
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Checks the food & beverage outlets’ reservation lists, VIP list to ensure that own staff is aware of VIP guests
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Is proficient in all F&B procedures to be a resource when needed
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Challenges employees within department to achieve optimum food & beverage cost percentage and service per employee
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Controls and analyses departmental costs on an ongoing basis; takes action to control negative deviation
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Monitors food & beverage sales regarding discounts
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Audits food & beverage services and quality on a regular basis and develops and implements strategies to improve results
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Plans and co-ordinates in-house activities and package plans with Head Chef, F&B Outlet Manager and Sales & Marketing Manager
Objectives and Goals
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Utilizes leadership skills and motivation to maximize employee productivity and satisfaction
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Monitors business’s overall service and team work daily, and makes recommendations for improvement to Department Heads
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Selects and develops strategies to improve guest service, food production techniques and efficiency
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Analyses financial reports relating to food & beverage, and takes corrective action and follow-up
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Achieves goals for Mystery Shopper and CST Cards
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Manages and co-ordinates pricing and preparation of menus, beverages, and wine lists by taking the following into consideration: local requirements, market needs, competition, trends, potential costs, and labour costs, availability of food & beverage products, merchandising and promotions
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Approves all wine purchasing, and other food & beverage items in accordance with Brand quality standards
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With Head Chef, maintains an updated recipe file for all food and beverage items to include: sales history, sales mix, actual costs, potential costs, menu price, par stocks, production time
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Prepares food and beverage business plan based on input from Head Chef
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Assists in the development of the business’s annual business plan, by developing strategies to increase sales in food & beverage
HR Management
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Screens, interviews and assists in selecting potential Supervisors and team members for department
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Develops and recommends appropriate training to meet guest needs to include Training Plan, SOP Manual
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Checks that staff meets and exceeds guest expectations by training and encouraging staff to go ‘the extra mile’
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Identifies training needs, and makes sure staff receives training, including skills training to provide consistent, reliable service
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Develop departmental training plans
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Identifies employees with potential for promotion and/or transfer and makes appropriate development plans for him or her together with the General Manager
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Conducts the following Human Resources related tasks: Performance appraisals, Coaching, Counseling, Discipline and grievance, Employee relations, Wage and salary administration, Succession planning
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Fosters and develops effective employee relations within department and throughout the company
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Establishes and maintains effective internal communications, including daily meetings with own Department Heads and Supervisors, to ensure optimum team work and productivity
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Conducts monthly departmental meetings with all food and beverage staff present
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Looks for ways to motivate and challenge employees
Health & Safety
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Ensures that all potential and real hazards are reported and reduced immediately
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Ensures that emergency procedures are practiced and enforced to provide for the security and safety of guests and employees
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Ensures that employees work in a safe manner that does not harm or injure self or others
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Stimulates and encourages a general awareness of health and safety in tasks and activities carried out within the division
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Ensures the safety of the people and property within the premises by applying company regulations, adhering to existing laws and regulations
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Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening
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Ensures that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct of the employees is maintained by all employees in the department
Other
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Attends meetings and training required by the General Manager
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Assists colleagues to perform similar or related jobs when necessary
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Ensures guest satisfaction by attending to their requests and inquires courteously and efficiently
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Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to appropriate individual
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Continuously seeks to endeavor and improve the department’s efficient operation, and knowledge of own job function
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Is well updated on, and possesses solid knowledge of the following: Fire, bomb and emergency procedures, Health and safety policies and procedures, Facilities and nearby sights of interest and importance (i.e. hospitals, stations, tourist sites
Should you be interested in this position forward your CV on Word or format to Nuria de la Fuente on [email protected] or call on +356 27204518
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