Restaurant Manager
OROS Luxury Beach Resort follows the tradition of Pilot Hotels, a pioneer of Tourism in Crete.
With over 30 years of operations, is established in the European market with many International awards.
The resort spans an area of 100 hectares, between the beach and the mountains.
300 rooms in 10 different categories with 4 restaurants, 3 bars, SPA & Wellness, conference center and recreation facilities.
Over 200 employees seize the opportunity to work in a pleasant, professional environment with opportunities to develop.
To manage the Restaurant operations achieving business objectives through customer focused service delivery.
Key Responsibilities:
• Effectively manage the restaurant by ensuring the following:
o Oversee the Implementation of standards as detailed in the departmental standards and procedures manual
o Adhere to opening and closing procedures
o Adhere to bill paying procedures
o Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on up selling certain products; etc
o Personally meet and farewell a minimum of 80% of your customers
o Encourage and motivate staff to provide optimum service during all shifts
• Share recommendations and guest comments to Chef and Food and Beverage Manager to reflect current customer profile
• Develop and implement Promotions Calendar for F&B products in restaurant
• Manage special event concepts
• Anticipate market changes and review operations when necessary
• Conduct competitor analysis
• Create positive publicity opportunities
• Manage customer database and utilize effectively
• Up-sell property facilities
• Actively pursue cost saving measures
• Recycle wherever possible
• Forecasting
• Stock control
• Analyze food and beverage statistics through point of sale system
• Works with Manager and Human Resource Manager to ensure the departmental performance of staff is productive. Duties include:
o Assists in planning for future staffing needs
o Assists in recruiting in line with company guidelines
o Prepares and administers detailed induction program for new staff
o Assists in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation
o Ensures training needs analysis of Restaurant staff is carried out and training programmed are designed and implemented to meet needs
o Conducts probation and formal performance appraisal discussions in line with company guidelines
o Coaches, counsels and disciplines staff, providing constructive feedback to enhance performance
o Regularly communicates with staff and maintains good relations
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers