About This Role
Directing the daily operations of the Royce restaurant is the core of this management role, with a focus on quality service, staff supervision, and cost control. The position suits a manager who can ensure high standards in food production and guest satisfaction.
Responsibilities
- Plan the functions of the restaurant to meet the daily needs of the operation
- Manage and supervise food servers, server attendants, and other staff regarding schedules, service standards, training, motivation, and safety
- Represent Royce Front of House (FOH) and Back of House (BOH) productivity and cost planning and accountability of staff
- Ensure the restaurant complies with sanitation and safety standards for guests and employees
- Check that all equipment is in working order
- Visually inspect and take action to ensure that facilities in the restaurant look appealing and attractive to guests
- Follow up on work orders so repairs and maintenance of the facility are completed on a timely basis
- Monitor product quality and guest satisfaction in the restaurant
- Ensure that food quality is consistent, appealing, and prepared to guest specifications
- Interact with guests to obtain feedback on quality of service and food
- Document inventory forecast usage and monitor supply so that the restaurant is stocked with linen, glassware, silverware, dishware, and condiments to provide fine dining service
- Participate in marketing efforts of restaurants
- Participate in menu planning
- Survey competition and report food trends
- Assist in preparation of special events such as themed dinners, pairings, and special occasions
- Interact with customers to determine needs, satisfaction, and resolve conflicts
- Participate in menu planning and recommendations based on sales metrics and guest feedback
Requirements
- Degree in Hotel and Restaurant Management
- One or more years’ experience as a Food & Beverage or Restaurant manager
- 2-3 years’ experience supervising others
- Strong knowledge of Food & Beverage operations and preparation techniques
- Knowledge of Beverage operations and wines
- Excellent mathematical abilities in order to determine and track inventory, controls, revenue productions, and other hotel financial statements
- Ability to work entire shift standing and moving about in restaurants and kitchen area
- Ability to read, write, and communicate effectively in English language, to understand internal documents, reports, and to interact effectively with guests and colleagues
- Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact, and diplomacy to defuse anger, collect accurate information, and resolve conflicts
