Gerente del Restaurante

**Descripción**

It is the Restaurant Manager's responsibility to deliver the highest standards of customer service within brand guidelines and financial parameters. They are also responsible for ensuring that guests expectations in these areas are always met, if not exceeded. This role is 45 hours per week and includes evening and weekend work.

Key responsibilities

Administrative
- To liaise with the F & B Manager in the recruitment of staff for the venue.
- To check and authorise rotas, timesheets and wages against business needs and budgeted figures.
- To liaise with Head Chef/ F & B Manager over the implementation of menus.
- To ensure training is carried out and recorded in all F&B outlets, to the required standards.
- To monitor costs and expenses within the departments and to ensure they are kept to a minimum.
- To undertake the replacement of stock items as and when necessary, in the appropriate fashion.
- Take responsibility for updating rotas daily and ensuring that hours are submitted in a timely manner in accordance with our payroll requirements.

Operational
- To be always ‘hands on’ and present in the venue
- Be responsible for venue areas ensuring that they are set up in accordance with brand standards
- Work with the senior management team to develop and evolve the venue offer
- Be responsible for the financial performance of the venue, working with the F & B manager and Head Chef
- To ensure that costs directly reflect business levels and that all revenue, payroll and overheads budgets are met
- Oversee all restaurant beverage ordering, and deliveries to ensure good stock control, mínimal wastage and that all budgeted GP’s are achieved
- Manage the cellar daily to ensure good stock rotation, high standards of cleanliness and accurate stock levels are maintained in line with business levels
- To account for the payment of all items sold through the restaurant and for an accurate cash up at the end of every day
- To carry out a monthly stock take of all beverage items
- Communicate effectively through regular meetings and shift handovers
- To run service in an efficient manner by assigning responsibilities to the floor team and checking their performance
- To be able to deputise in the absence of the F & B Manager
- Be responsible for departmental induction, training & mentoring of all new staff
- To be fully aware of the company’s disciplinary procedures and take full responsibility for implementing these procedures fairly and consistently as necessary, in conjunction with our HR manager
- To handle guest complaints, requests, and enquiries in a professional manner, referring where appropriate to the house manager/F & B manager
- Always maintain a safe working environment

**What you offer**
- A passion for service
- A minimum of 3 years restaurant/bar experience
- Previous management experience within a high volume, fast paced restaurant, and bar/cocktail bar
- Previous experience of managing a large team
- Knowledge of HR procedures (preferred)
- A good knowledge of customer care/ complaint handling
- Budgetary/ costing experience
- Experienced in cash handling
- Good leader and motivator
- Decision maker
- Excellent communication skills
- Good attention to detail
- Calm under pressure

**Why you should choose Another Place The Lake**
- Another Place The Lake is a relaxed professional place to work in a beautiful location
- Excellent career prospects in an ever expanding organisation
- Special rates for you and your friends & family to stay at Another Place and Watergate Bay Hotel
- Staff discounts on treatments in Swim Club
- Discounts for you and your friends & family at Rampsbeck, Living Space and Glasshouse
- We recognise everyone plays their part to provide exceptional service. On top of your salary you can earn up to £2,000 service charge per year, paid monthly

**Another Place, The Lake**
- Salario**£32,760 / Año**

**Plus Consejos**
- Programar**Tiempo completo**
- Experiência**Mínimo 3 años de experiência