Restaurant Manager

Company description

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist® and let your heart guide you in this world where life beats faster.

Job description

Assist F&B manager in ensuring and planning excellent and uninterrupted services at the restaurants under his/her responsibility.
Coordinate employees working at the restaurant.
Identify technical breakdowns in the units and make sure they are fixed.
Carry out and control preparations at hotels.
Ensure that preparations are made for special evenings and control the preparations.
Assist restaurant manager and provide information about the adequacy of the operational materials during service.
Share work among employees.
Ensure that specific service styles are implemented in the department units.
Ensure protection and maintenance of departmental materials.
Control and ensure order of the departmental storage houses.
Inform the Food and Beverage Manager of the details of cooperation between the service department and the kitchen.
Ensure that instructions, procedures and internal correspondence received from the Food and Beverage Manager are communicated to his/her employees and follow up on this.
Ensure that the department functions orderly, in line with the operational rules.
Monitor the work carried out by supervisors and employees under his/her responsibility and inform the Food and Beverage Manager of their performance.
Prepare training programmes for the F&B department and deliver the trainings of employees in his/her department.
Attend meetings and seminars that enhance professional knowledge and skills.
Perform the job according to the practices and operational standards identified by the Food and Beverage Manager.

To predict that all activities and purchased equipment may impact the environment, to join all activities organized to protect biological diversity and share individual responsibilities in order to increase environmental knowledge and carry out necessary trainings.
To minimize consumption of all used materials and equipment (paper, printed out etc.).
To implement necessary warnings and departmental trainings in order to save energy inside the facility.
To carry on implementing decisions which were taken for saving energy.
To predict effects of environment and efficiency of energy on purchased equipment.
To implement responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment, and lead the staff.
To ensure chemicals are carried, stored and used safely in accordance with laws, controlling and reducing chemical contamination.
Carry out all responsibilities related to the quality management and food safety management systems implemented at the facilities.
Carry out all other duties assigned by managers and hotel management not specified in the job description.
Carry out all responsibilities related to protection from pandemic disease and action response implemented at the F&B facilities.

Qualifications

Education: At least a vocational diploma.
Experience: At least 6 years of experience in the industry.
Foreign language: Good command of English to communicate well and keep track of technical information in the related field of expertise.
Courses and training: Vocational training and seminars.
Computer literacy: MS Office applications.
Skills: Knowledge of products and services in the related field, and good command of processes related to other departments. Advanced knowledge and monitoring of guests, the industry, and market developments. Expected to integrate, coordinate and manage the operations related to this important unit in the facility.

Additional information

Education: At least a technical high school or vocational diploma.
Experience: At least 3 years of practical experience required by the job.
Foreign language: Not required.
Courses and training: Not required.
Computer literacy: Not required.
Skills: Expected to use basic tools and equipment related to the job. If necessary, expected to possess certification in the related field.