This role will oversee and direct all aspects of the restaurant operations at Patara Greek Street Soho London.
Overall operational coordination on a day-to-day basis, selection and recruitment of all line staff, formulation of Restaurant Policies and Procedures, all other areas as assigned.
Key Responsibilities:
Supervise the function of all restaurant associates, facilities, sales and costs to ensure maximum profit is achieved.
Control and analyse, on an on-going basis, from the standpoint of optimum the following:-
o Quality levels of product and service
o Guest satisfaction
o Merchandising and marketing
o Operational costs
o Sanitation and cleanliness and hygiene
o General upkeep of restaurant
Coordinate and supervise the preparation, presentation and service of food & beverage products to ensure highest quality at all times.
Establish and maintain effective associates relations.
Conduct such functions as interviewing, hiring associates, associate orientation, performance appraisal, coaching, counselling, and dismissal if necessary to ensure appropriate associates productivity.
Develop and implement formal training plans for Restaurant Associates
Supervise and coordinate pricing and preparation of menus, beverage and wine lists by taking into consideration such factors as:-
o local requirements
o market needs
o competition
o trends
o recipes
o potential costs
o availability of food & beverage products
o merchandising and promotions
Coordinate with the Purchasing Manager to determine the minimum and maximum food & beverage par stocks. Approve all wine purchase and other food & beverage item in accordance with Purchasing Procedures established.
Attend the monthly Food & Beverage meeting with Managers relating to; but not limited to following:-
o Overall Food & Beverage financial result and profitability
o Projected business
o Operation result and problem
o Change in procedure
o New management policies
o Quality improvement
o Sales improvement
o Productivity improvement
o Attend all other meetings as required by the administrative calendar
Keep an up-to-date recipe file for all food & beverage items to include:-
o Sales history
o Sales mix
o Actual costs
o Potential costs
o Par stock
o Production time
Implement a daily, weekly and monthly checklist for restaurant. Ensure proper follow-up attain maximum quality and efficiency.
Prepare and submit monthly F&B report.
Participate in preparation of strategic plan, marketing plan, goals programme.
Keep aware of trend, system, practice and equipment in food & beverage preparation and service in the restaurant and bar field through trade literature and actual visits.
Liaise with Marketing Consultant for special promotions.
Perform related duties and special projects as assigned.
To be responsible for the follow-up and implementation of the policies and procedures within assigned areas.
The planning and implementation of various events, promotions and activities within F&B.
Reporting and follow-up of defect lists within your areas of responsibility.
To lead by a ‘hands-on’ approach to motivate the associates.
To implement and monitor an effective cleaning schedules.
ADMINISTRATIVE RESPONSIBILITIES
· To update all job descriptions within restaurant with the assistance from HR.
· To be aware of competitors in the market and complete a competition analysis on a quarterly basis.
· The updating of objectives and strategy for the F&B Marketing Plans.
· Participate in the annual goal setting for the restaurant, business plans and marketing plans, also the years F&B Promotional Calendar of events.
· Recommends corrective actions for unfavourable variances in budget commitments.
· Identifies and solves problems in a professional manner.
TECHNICAL RESPONSIBILITIES
· Should know and understand the job descriptions of all positions in the restaurant, service, bar and cashiering, and capable of performing tasks as required.
· Knows and understands all of the F&B Policies and Procedures.
· Directs all efforts in the outlets to maintain all service standards established for F&B.
· Directs all efforts in the outlet to achieve financial goals, by maximizing profits and controlling costs.
· To be knowledgeable on first aid, safety and security procedures affecting the outlet.
HUMAN RESPONSIBILITIES
· Maintains strong relations between/with all other operating restaurants within the group.
· Communicates effectively with guests, suppliers, associates and all team members within and outside of the organisation.
· Manages time effectively by meeting all deadlines on time.
QUALIFICATIONS:
· Presently based in the London area or willing to relocate
· Education: College degree (hotel school, university, and/or equivalent experience)
· Certification: Catering school certificate is an advantage
· Experience: Minimum 8 years’ experience – Lifestyle F&B Management roles, Lifestyle General/restaurant manager roles London/UK, with international experience an advantage
Competencies: Facilitator
a. Building teams
b. Using participative decision making
c. Managing conflict
Producer
a. Working productively
b. Fostering a productive work environment
c. Managing time & stress
Innovator
a. Living with change
b. Thinking creatively
c. Managing change
· Languages: Excellent English
· Other: Proven management abilities in, and demonstrated knowledge of:-
o Planning short and long-range goals, including strategic
o (5-year) planning
o Basic Budgeting and forecasting
o Departmental profit / loss analysis
o Specialist in international food & beverage operations
o Market and trend oriented
o Quality, cost and guest satisfaction minded