Restaurant Manager

About the role

To lead and manage all restaurant operations, ensuring exceptional guest experiences, high-quality food and service standards, effective Team Member performance, and achievement of financial and operational objectives. The Restaurant Manager is responsible for overseeing daily operations, developing the team, maintaining brand standards, and driving guest satisfaction and business performance.

Responsibilities

Within this, the key responsibilities for this position are:

• Ensure a professional and profitable operation within the framework of the Hotel
• With the hotel training manager, identify training needs and develop and deliver the required training for department employees to meet the needs of the business
• Support the training of Departmental Trainers to continue to improve hotel service levels, and implement a daily departmental training program
• Achieve departmental budget goals by maintaining profits through increased sales revenue and the efficient cost expenditure
• Accurately forecast business demands to ensure efficient staffing & food production
• Be responsible for all accounting and billing procedures in the outlets
• Work with hotel management to develop & execute plans and actions for the marketing of the outlet
• Be aware of all Minor Hotels Guest Incentive programs, and actively promote and support these
• Ensure the efficient scheduling of Management & Team Members in the outlet, and be responsible for the accurate supervision of the Team Member time control system
• Be responsible for the execution of all Team Member reviews and appraisals in a professional and timely manner
• Train managers and supervisors in effective “coaching and counseling” and the correct process of progressive discipline
• Maintain outlet safety and sanitation standards at all times
• Be responsible for asset management of all outlet property and facilities, and to conduct a regular preventative maintenance inspection
• Promote positive inter-departmental relations through candid communication and cooperation
• Work closely with the Banqueting department to support all requested functions
• Lead by example through a “hands on” approach to motivate Team Members to excel