Position: Restaurant Manager Reporting to: Deputy General Manager / General Manager Main Duties and Areas of Accountability To support management in implementing any new procedures. To ensure a daily meeting between the restaurant team is happening at 6.30pm every evening. To lead and motivate the restaurant team in a positive manner. To always have exceptional knowledge of our menus and dishes. The restaurant manager or the most senior member of the team to take orders when on duty for dinner service. To devise and control a rota for restaurant personnel. Controlling overtime. To maintain the high standards of service within the restaurant by ensuring the restaurant Standard of Procedures are adhered to at all times. To ensure all staff are trained in customer service and Allergens with all relevant information available. To ensure that guests are allocated the correct tables in the dining room. To liaise with bar staff to ensure drink/wine orders are taken either by yourself or by the bar staff. To communicate with Head/Sous Chef throughout service time on covers, seating, and availability of items etc. To liaise and assist the GM & DGM on any function/special occasion party reservations. To minimise and control overtime in accordance with management directives. To carry out and record training sessions with staff, all new starters should be issued the company Standard of Procedures and trained on each section. This should be signed off and place in the staff file. To be responsible for stocking and maintaining all restaurant equipment with hotel management. To adhere to and practice the correct procedures as set out in the Restaurant Management SOP manual. To ensure that the restaurant is kept to a high standard of cleanliness and in good order. Organise and supervise cleaning duties and rotas, to be responsible for the restaurant’s compliance centre duties. To be aware of and ensure that your staff adhere to the hotel policy regarding uniform standards and personal hygiene. Ensure staff are aware of the hotel’s fire and safety policy. To liaise with the Restaurant supervisors to provide the customer with customer service from bar and restaurant. To liaise with the Head Chef with regards to all matters concerning food service. Be aware and comply with rules and regulations ensuring staff understand the grievance and disciplinary system. To attend meetings when requested. To maintain security in the restaurant and make staff aware of the penalty for pilfering. To recruit members of staff within the department. To ensure that all food orders are processed in the correct manner and sales are recorded correctly through the till system using the “mobile tablets”. To be responsible and ensure all restaurant bills are processed and tills balance. To supervise and record any sales promotions. To do Duty Management shifts when required.