At Dolphin Hotel, exceptional service and flavours are the hallmarks of every dining experience. As Restaurant Manager, your leadership and passion for guest service will drive outstanding operating results and ensure your Outlet is both a preferred dining destination and workplace.
Summary of Responsibilities:
Reporting to the Director of Food and Beverage, responsibilities and essential job functions include but are not limited to the following:
Consistently offer professional, friendly and engaging service.
Responsible for managing all aspects of the Food and Beverage Operation and ensuring compliance to the Hotel Standards in maintaining brand integrity and service standards.
Responsible for overseeing the successful set-up and facilitation of banqueting and catering events.
Manages and directs Food and Beverage team, provides support and direction to the F&B Operations in helping drive revenues.
Responsible for building a service culture that is characterized by specialists, providing engaging service, creating memorable dining experiences.
Assists with ensuring that monthly financial outlook for Food & Beverage is submitted on time, on target and accurate.
Works closely with the Director of Food & Beverage in overseeing menu design, purchasing, staffing and food prep in all Restaurant operations.
Ensures proper staffing levels are maintained while balancing quality and sales with daily/seasonal staffing demands by monitoring & controlling payroll.
Responsible for ensuring a consistent, high quality food product and service for all events and restaurants.
Assists the Director of Director of Food & Beverage with driving innovative promotions, menus and concepts; creating a destination of choice for both Hotel and external guests.
Analyzes Food and Beverage business trends, constantly seeking out creative ways to improve and maximize margins and enhance revenues through accurate forecasts and strategies.
Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolving conflict through fair treatment policy.
Develop and implement training programs tailored for the individual restaurants (i.e. wine seminar, up selling).
Follow all safety and sanitation policies when handling food and beverage.
Other duties as assigned.
Qualifications:
Degree in Hotel/Restaurant Management or related discipline required
Previous Food & Beverage experience in a senior leadership role required
Experience working as a Food & Beverage / Restaurant Manager in a 4/ 5 Star Restaurant
Strong culinary and wine knowledge required
Strong leadership skills for motivating and leading staff
Computer literate in Microsoft Window applications required
Proven record working with budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
Exceptional interpersonal, problem solving and guest relation skills
Proven team-builder with outstanding coaching skills
Clearly demonstrated ability to be innovative, creative and able to think outside the box
Previous experience working in a union environment
