Belfast bar / waiting / hotel
Restaurant Manager
Restaurant Manager
Do you have 2 years experience at a managerial level within the restaurant environment?
Have you a HCIMA Diploma or equivalent qualification?
Can you show proven experience of developing a restaurant business?
Have you knowledge of Micros?
Have you proven experience of managing people?
Our client, Wine Inns currently require a Restaurant Manager for Cutters based in Belfast.
To be considered for the position of Restaurant Manager you must possess the following skills and experience
Educational qualifications
Good standard of basic education essential
HCIMA Diploma or equivalent qualification preferred
Skills and Experience
Minimum 18 months - 2 years experience at a managerial level within a restaurant environment.
Basic computer skills in Microsoft Word essential.
Knowledge of Micros preferred.
Proven ability to demonstrate a commercial and cost aware approach to working at all times.
Proven experience of leading a team of staff and managing performance issues within a restaurant environment, such as conduct and capability issues.
Proven track record in people management including performance management and the development of staff.
Personal Qualities
An excellent problem solver with the ability to work on your own initiative as well as part of a team.
Leadership qualities must be able to set a positive example and deal with situations as they arise, and manage staff, to maintain standards.
The ability to organise and prioritise effectively. e.g., able
to organise and prioritise daily and weekly tasks in a customer focused
environment in order to meet deadlines and timescales.
Good communication skills, e.g., proven ability to deal effectively with
both internal and external customers in potentially difficult situations,
maintaining a professional level of customer service at all times.
Have the ability to sustain consistent performance even under pressure, and willing to take on extra responsibility when required
A team player who will help staff with tasks rather than delegating when appropriate
Purpose
To ensure the smooth running of the restaurant at all times, ensuring that caring, courteous service is provided. To be responsible for maximizing profit within the restaurant and to continually strive for improvement. To set a good example to the their team by upholding a high degree of Company discipline, whilst at the same time creating a fun, team environment.
Key Responsibilities
Profit and Turnover
To assist with the management of variable costs such as wages, heat and light within the restaurant, and to ensure that restaurant equipment is properly used to avoid unnecessary repair or replacement.
Responsible for improving and building upon food sales from previous years turnover through the analysis of food sales and turnover reports.
Business Planning
To provide ideas, suggestions and feedback to the General Manager with regards to increasing sales and promotions in the Restaurant.
To plan and develop function business within the premises.
To provide information to Head Chef and General Manager on customer feedback on pricing, menu content and portioning.
Provision of Excellent Customer Service
To ensure a high level of customer service at all times, ensuring that the customer always comes first.
To encourage the team to upsell by identifying selling opportunities and handling customers needs individually.
To ensure that the basic food service duties are in compliance with Company standards.
To handle, evaluate and act upon customer complaints to ensure complaints are satisfactorily dealt with.
Stock Control
To maintain strict control over all stock in line with established Company procedures including purchasing, handling, portioning, wastage and administration.
Staffing
To maintain control of restaurant man-hour costs by reacting to increases / decreases in trade.
To liase on a regular basis with the Head Chef to ensure there is good teamwork between the restaurant and kitchen staff.
To assist the General Manager with the recruitment and selection of restaurant staff.
To create accurate restaurant rosters and agree these with the General Manager.
To utilise staff to their full potential, which will involve liaising with other Managers in other parts of the premises.
To lead by example, approaching work professionally with a supportive and caring attitude to staff.
What kind of working hours and benefits could a Restaurant Manager with Wine Inns have
Flexibility will be required with hours of work, and this position involves daytime, evening and weekend work.
Salary band for this post is £17-21k.
Training and development opportunities
Working for a dynamic Company with opportunities for transfer / promotion within the wider Group structure
Staff Discount Card
Good annual leave entitlements
TO APPLY FOR THE POSITION OF RESTAURANT MANAGER YOU MUST CURRENTLY BE ELIGIBLE TO WORK IN THE UK.
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Contact details
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