ASSISTANT RESTAURANT MANAGER
Main purpose:
The Assistant Restaurant Manager supports the Manager in overseeing the efficient running and profitability of the restaurant according to our standards and procedures.
Reports to: Restaurant Manager.
Main duties and responsibilities:
- Support to the Outlet Manager in ensuring a tailor made culinary experience and satisfaction of Guests according to our standards and procedures;
- Ensure that restaurant team work according to our standards and procedures;
- Oversee the Restaurant service supporting the Maître when needed;
- Create and maintain a professional and personalised relationship with Guests, handling comments and complaints;
- Create and maintain a professional relationship with colleagues and other departments;
- Able and willing to motivate the team to obtain guest satisfaction;
- Support the Outlet Manager in accomplishing restaurant human resources objectives by orienting, training, scheduling, coaching, counselling and disciplining employees and staff rotas;
- Support the Outlet Manager in reaching restaurant financial goals, in drafting inventory, in controlling stock level and costs;
- Support the Outlet Manager in organising events in the Resort under the F&B Manager supervision (e.g. banquets, weddings).
We offer:
- Temporary contract (1 year) according to C.C.N.L. Settore Turismo.
- Learning & development activities and career opportunities.
- Opportunity to stay in one of our hotels at a reduced rate (35€ per night) upon reaching 6 working months. You will also be entitled to 50% discount at bars and restaurants of the Company and 20% discount on wellness treatments at our Spa and on products "Irene Forte".
- Staff celebrations.
Competencies required:
- Managing Team Performance: Sets high standards for oneself and Team Members, provides guidance, development and takes corrective action in order to achieve consistently high levels of service.
- Personal Effectiveness: Adapts interpersonal style and skills so that high quality results are achieved. Modifies behaviour to accommodate for certain individuals, situations and different tasks.
- Personal and team development: Seeks opportunities to learn and to develop themselves and others in order to add value to the performance of the department and hotel.
- Business awareness: Understands the direct connection between day-to-day service delivery and how it impacts departmental, hotel and company success.
- Service excellence: Delivers service standards, which consistently exceed guest expectations.
- Technically skilled: Demonstrates and understands job requirements and displays the technical skills and knowledge required to perform job well and in line with the departmental SOPs.
Other requiements:
- Professional experience in a similar role in 5 stars hotels and/or well-known restaurants;
- English knowledge at Advanced level;
- Knowledge of F&B management software (e.g. Quadranet);
- Certificate as Professional Sommelier and/ or gastronomy studies preferred;
- Preferable evidence of self-development through specialized courses, conferences/workshops;
- Valid HACCP certification;
- Previous experience as trainer is a plus.
Please apply forwarding your CV with full details and enclose the approval to process the personal data according to local privacy laws and standards (d.lgs. 196/03).
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