Restaurant Manager (Foxhills)

• Operational and leadership experience in a similar environment
• A broad skill-set and a practical nature
• Fine Dining and alacarte restaurant experience is essential
• Good standard of spoken and written English
• Smart personal presentation and polite manner
• Team player

Primary Responsibilities

• Oversee the day to day Fox restaurant and Bar operation, providing leadership and guidance to Fox team members and  be the first point of contact in handling any situations, complaints and guests needs
• Take full control of the department and accept responsibility for all aspects laid down by the department Standards of Operating Procedures.
• To delegate tasks and manage effectively all team members reporting into you to ensure that guests needs and expectations are met and exceeded at all time.
• To operate functions in the Fox or to delegate responsibility of an event to members of your team. Developing a sequence of service and SOPs to better manage the private dining element of The Fox.
• Work closely with the F&B Manager on implementing new policies and procedures and to be involved with future food and beverage business planning.
• To communicate all guest feed back to all relevant team members, and to help resolve any guest issues, regardless of where they occur.
• Creating a positive work environment and ethic amongst your team, understanding that good workers are happy workers.
• To successfully manage and develop your team, by instilling discipline and process, and rewarding those who act as ambassadors.
• To control labor expenditure in line with the department budget and forecast revenues.
• To ensure that all areas are kept and maintained to a high standard and any issues related to Maintenance or HK are dealt with following the appropriate channels. Doing so by implementing and reviewing procedural checklists.
• To attend meetings, appraisals and training as required.
• To chair any meetings as required by the F&B Manager
• Ensure communication lines both with the F&B Manager and the Fox restaurant team is open at all times.
• Monitor and review service standards within the Manor restaurant and Bar operation.
• To ensure table and bar service is maintained at all times, according to company standards.
• To ensure a management presence at peak times of the day, maintaining an exceptional level of service and guest interaction.
• To make a conscious effort to make contact with members and guests, ascertaining their personal requirements and ensuring there personal comfort.
• To ensure staff are briefed before each shift, making them aware of expected business levels, vip’s and special requests.
• To ensure all menus and wine lists are up to date and in exceptional condition.
• To ensure that product quality and presentation of all Food and Beverage items are of the highest standard.
• To communicate with kitchen team on particular guests’ requirements, and maintain a close and professional working relationship with the kitchen at all times
• To raise the level of service to a higher standard
• To ensure that service is at all times performed by the team in a professional manner following standards set.
• To ensure that operational standards are being maintained in line with AA (Minimum Score 85%) and Standard Operating Procedure and that any decline in service and standards are rectified through communication with your team members.

 
Financial & Cellar Management Key Points
 

• To ensure all items are processed through the POS system and charged accordingly to the correct accounts.
• To work closely with the Operations Manager to ensure all cost control procedures are adhered to.
• To ensure that all spillage and wastage is recorded and passed onto the F&B Manager at month end.
• To ensure all line cleaning and cellar management procedures are adhered to.
• To ensure rotas and payroll are in line with business levels and budgetary expectations, making adjustments and taking necessary action where needed.
• To ensure that rotas and payroll sheets are completed on a weekly basis in line with deadlines.
• Review sales for previous day and resolve discrepancies with Accounts. Track revenue against budget

 
Human Resources and Training Key Points
 

• To ensure that all staff are trained according to SOP manuals and current hotel policy.
• To work closely with the F&B Manager and HR department to ensure that we actively recruit the best available employees for the Manor restaurant.
• To work closely with the F&B Manager and HR department on matters of discipline and grievance.
• To monitor closely performance levels of employees, identifying training needs and taking appropriate action where necessary.
• To ensure 3 month reviews, annual appraisals, job chats and job reviews are completed in line with company policy.
• To comply with statutory and company health and safety policy, maintaining the safety of guest and staff welfare whilst in the resort

General

• Communicate with internal and external customers in a friendly and courteous manner at all times.
• To maintain a professional standard of dress and appearance, in line with company standards
• Maintain a safe, clean and tidy work area
• To adhere to all statutory requirements regarding fire, health, safety and hygiene.
• To attend any training sessions as requested and adhere to company policies.
• Support colleagues in delivering a high standard of customer service
• Carry out any additional duties as reasonably requested by the management team
• Promote the Foxhills Collection in a positive light at every opportunity
• Be knowledgeable of the Allergen Legislation