Responsibilities
* Supervises front of house staff
* Communicates the restaurant’s vision to all team members and leads by example
* Reinforces values daily and fosters our culture and inspires the team with the exciting vision
* Regularly monitor and achieve the O&B points of technical service and points of restaurant details
* Builds and maintains relationships with guests, team members and senior management alike
* Follow bar, beverage and wine control procedures exactly
* Shows leadership in creating a culture that revolves around the experience and enjoyment of food and wine
* Demonstrates high personal integrity, business ethics and takes every opportunity to promote the restaurant
* Uses conflict/resolution and problem solving skills
* Assists with sales, managing inventory, budgeting and scheduling
* Perform additional duties as assigned or required
* To ensure that expectations are exceeded at all times in all areas of F&B
* To support the operational teams in delivering exceptional standards in the restaurant, and C&B
* Remaining hands on within this busy food and beverage operation
* To ensure that all events are run to our agreed standards
* To perform all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position
* To work as part of a team and to constantly evaluate, train and improve the experience of our guests
* To support the welfare and motivation of the Food and Beverage teams
* To support the SOPs for your area that can form a training manual for new recruits
* Establish and maintain effective employee relations across departments
* Attend regular team meetings ensuring a strong and clear flow of communication at all times
* To optimise opportunities to hit and exceed budgeted targets
* To encourage up selling and on selling to optimise revenue
* To liaise with sales daily to improve communication & charging of events
* To ensure all opportunities to generate revenue for the hotel are maximised and there is a strong channel of communication between sales to ensure effective, efficient and wholly beneficial operations for both staff and guests alike
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