Restaurant Manager vacancy available at The White Lion Hotel, Aldeburgh
The White Lion Hotel
Market Cross Place,
Aldeburgh,
Suffolk,
IP15 5BJ
The White Lion Hotel are looking for an experienced person to take on the role of Restaurant Manager for the Brasserie serving a selection of delicious, homely dishes across breakfast, lunch and dinner.
40 hours pw | £25,000pa to increase to £27,000pa after probationary period.
Overall Job Purpose:
Overall management responsibility for the restaurant operation, overseeing and supporting all aspects of service to include the restaurant, room service, lounge service, bar and the function rooms. Upkeeping the standards of service, cleanliness and all other aspects of day-to-day management of the restaurant.
Main Responsibilities:
Hospitality & Service
1. Provide the highest quality of guest service standards and product knowledge with the aim to exceed expectations at all times.
2. Be an exceptional and professional ambassador for the hotel in all your business relationships.
3. Maintain and improve all departmental standards in conjunction with the General Manager.
4. Always maintain a professional appearance and manner in all your relationships whilst representing the company.
5. Communicate and manage customer expectations and experiences.
6. Maintain product knowledge for all team members.
Financial Management
1. Provide relevant information for and help to produce the department budgets in conjunction with the Assistant Manager.
2. Ensure that the department operates profitably and within budget by maximizing revenue and controlling all costs in line with business levels, with particular attention to controlling wages in line with budgets.
3. Ensure effective management and control of billing is maintained throughout all department operations.
4. Ensure effective cash handling in the department.
5. Maximize the use of tables in the restaurant effectively.
6. Maintain a healthy stock control system for beverages.
7. Maintain a pricing structure suitable to our product range which achieves the company's budgeted margins.
8. Encourage team members in improving sales performance.
Business Development
1. Maximize sales and revenue from all restaurant and bar operations by creating and maintaining a strong selling culture within the department.
2. Regularly review with the Assistant Manager the product range across all areas of the operation and propose changes that will positively impact sales.
3. Ensure that all food and beverage sales initiatives are communicated effectively and the appropriate level of support is offered to the team.
4. Be the face of the restaurant operation and develop healthy relationships with regular customers to ensure the future of the business.
5. Maintain a high level of quality and service to continually promote the reputation of the restaurant business.
6. Support the General Manager in marketing initiatives.
People Management & Development
1. Help the General Manager to establish a team spirit to achieve excellence and meet the hotel’s values.
2. Ensure that a strong culture of training and development exists within the team by supporting and initiating training courses and career advancement.
3. Ensure that all department team members receive appropriate induction training; statutory training and any other training needs are met.
4. Ensure that training and development meet the business needs as well as the individual.
5. Assist with the department’s performance management function including reviews, appraisals, and grievances.
6. Help ensure that an effective Standard of Performance (SOP) manual is kept up to date and that the team regularly runs through these standards.
7. Ensure strong relationships and levels of communication with the Head Chef and his Kitchen Team.
Health & Safety
1. Help to ensure that all areas comply with health and safety policy and legislation.
2. Liaise closely with the hotel's appointed health and safety manager as appropriate.
3. Ensure that all appropriate issues are communicated to the General Manager.
4. Ensure the personal security of all staff, guests, and contractors together with their belongings.
Key Performance Measures
1. Achieve revenues for food and beverage.
2. Ensure liquor margins are achieved and support the head chef to achieve food margins.
3. Monitor guest comments and feedback.
4. Retention of staff.
5. Employee development and training.
6. Ensure food and beverage average spends are achieved using initiatives to help this.
7. Positive reviews on online review sites.
8. Maintain appropriate data records for the department and its activities in all areas.
9. Strong report from AA Dashboard.
The job holder may also, from time to time, be asked to undertake other tasks and responsibilities which are not listed in this job description but which are commensurate with the post.
If you think you would be well suited to this role, please email your CV to careers@thehotelfolk.co.uk and include the job role that you are applying for in the subject box.
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