Job Description
● Overseeing all Restaurant operations ensuring not only the highest standards of service but outstanding product knowledge
● To contribute to the profitable operation of the hotel by maintaining and adhering to allocated budgets by controlling stock, consumables and the staff rota to ensure efficient use of labour, while incorporating staff holidays
● Build rapport with guests in order to maximise sales opportunities and generate future business
● To perform occasional Duty Management shifts as required
● To be a pivotel and charismatic figurehead in the lounges, carrying out the role of “host” along with the senior management team
Qualifications
● Good working knowledge of quality food and wine
● Michelin star or 5AA Rosette experience essential
● Has attention to detail and presented to a high standard
● Well-developed organisation and communication skills
● A strong motivator and team leader
Additional Information
1. This position comes with a competitive pay package
2. A generous monthly tronc
3. 28 days holiday per year
4. Company staff benefits and discounts
5. Employee referral scheme