Restaurant Operations Manager

6 days ago

Cardiff, Cardiff, United Kingdom Accor Hotels Full time

Job Summary

The General Manager - F&B is responsible for the overall operation of the restaurant, ensuring the highest standards in professional management and administration, as well as effective and fair personnel development.

Key Responsibilities

  • Leadership and Management
    • Manage relationships with all stakeholders, including the signature Chef, Chef de Cuisine, and restaurant team.
    • Motivate, discipline, direct, and supervise the work of all employees in the restaurant.
    • Develop and maintain training programs to ensure a high degree of staff professionalism.
  • Operations and Service
    • Manage day-to-day operations of the restaurant, ensuring standards are being followed in accordance with F&B policies and procedures.
    • Handle complaints and make effective service recovery.
    • Ensure all employees have full product knowledge.
    • Regularly inspect food and beverage quality.
  • Accounting and Administration
    • Follow established and proper accounting procedures.
    • Hold monthly one-to-one staff meetings to establish and monitor targets and achievements, and update performance logs accordingly.
    • Conduct daily roll plays and ensure employees adhere to grooming standards.
  • Maintenance and Inventory
    • Develop maintenance schedules.
    • Liaise with stewarding on inventory and breakage control.
    • Maintain daily log book, keeping clear and concise information on operations.
  • Guest Experience and Database
    • Establish guest database with preference records of regular guests.
    • Schedule employees to maintain hotel service standards within budgeted labor costs.
  • Performance and Development
    • Assign responsibilities to subordinates and conduct regular performance checks.
    • Implement weekly cleaning schedules for operating equipment.
    • Manage organization and cleanliness of departmental areas by conducting weekly walk-throughs with Hygiene Manager, Housekeeping, and Engineering Department.
  • Stock Control and Promotions
    • Control stock of all equipment in the restaurant.
    • Constantly monitor staff's appearance, attitude, and degree of professionalism.
    • Develop new and special promotions that will improve guest satisfaction under the guidelines of the Sofitel standards operating procedures.
    • Coordinate promotional plans with Public Relations and menu cycles with the Chef de Cuisine.

Qualifications

  • Degree in Hotel Restaurant Management or equivalent.
  • Minimum 3-5 years of hotel experience.

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