Assistant Restaurant Manager

4 weeks ago

Cashel, Ireland Relais & Châteaux UK Full time
Management We are inviting applications for full time Assistant Restaurant Manager position who have knowledge and experience in food service with an eye for 5*detail.

Scope and General Purpose of Role Scope:  The Falls Restaurant service (breakfast, lunch, dinner, private events dinners in falls), afternoon lounge food service including afternoon tea service, room service, WPCC private dining, private dining.

To oversee and ensure the provision of friendly and efficient  service as rostered for breakfast, lunch and dinner service and exclusive use event dinners in the Falls Restaurant, room service, afternoon tea service and afternoon food service in the lounges,  WPCC lunch and dinner event services, in a clean and hygienic environment, ensuring that all staff comply with hotel and legal legislation.

To manage the department effectively, to consistently achieve the highest safety and hygiene and operational standards.

To maintain a high standard of customer care and customer relations.  To operate an effective, efficient department by a  well-trained staff.

The Falls Assistant Restaurant Manager is responsible for managing the team as rostered which can include; breakfast, lunch, dinner, room service, afternoon tea and afternoon lounge food service, private dining and private events and WPCC.

Reporting To:             Restaurant Manager, Director of Food & Beverage Responsible For: Breakfast, lunch, lounge, afternoon tea, dinner, room service and standards when on duty.

Oversee supervisors and team members on duty during shift.

Breakfast, lunch, lounge and dinner items stocks and stock management of those items Staff communication and training for breakfast, lunch, lounge, afternoon tea, private dinning, events, dinner service and room service Customer service and the guest experience and satisfaction while on duty To organise the efficient operation of the team on your shift.

All HACCP protocols for service and in still room area including fridge temperature and perishables labelling while on duty.

To take direction and work with the Restaurant Director in regard to all aspects of the role. To report to the Restaurant Director on individual and team performance and issues Checking ahead for any changes in bookings, occupancy etc and ensure that adequate staffing has been scheduled by the Restaurant Director and communicate and/or request for changes if requried. Supporing and coaching the team on duty. Ensure that team is taking breaks in a timely manner during shift and in line with hotel and statutory  regulations The core competencies required to deliver on the role objectives are: Teamwork Problem solving ability Planning & Organising Strategic Thinking Financial thinking Leadership & leading for results Effective communications The development of a customer service focus- the internal customer Self-Motivated Show initiatives Enthusiasm/focus Managing Standards.

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