RESTAURANT MANAGER
RESTAURANT MANAGER
SCOPE: REPORTS TO: DEPARTMENT: FOOD & BEVERAGE
MISSION: Organise the operation of the restaurants to guarantee the quality of the service offered to the customer to contribute to the achievement of the Food and Beverage ratios and the economic, quality, working environment, people development, and operational objectives of the hotel.
OPERATIONS
Knowledge of implementing the restaurant's methodology (products, orders, service standards).
Knowledge of and follow-up on the restaurant products in the hotel.
Planning menus (menu rotation).
Reviewing and following up on maintenance actions in the facilities.
Review VIP procedures.
Carry out inventory procedures (if applicable).
Carry out stock revision processes.
Manage orders.
Manage staff.
Manage suppliers.
SAP products.
Follow-up comments on Review pro and social media and action plans.
Review the daily/weekly/biweekly/monthly HACCP Control.
Participate in daily briefings to keep abreast of departmental situations.
Participate in service order follow-up meetings to ensure timely events.
Participate in monthly management meetings with updated results of their department.
Ensure the team's knowledge of the data sheets for the different outlets.
Creating action plans for their hotel, at the implementation level for product proposals in the hotel bar/bars.
Monitor staff costs by outlets, productivity KPIs, cooks ratios per cover, events, and breakfasts.
Prepare the team's working calendar for RLT.
Plan daily washing line, daily cleaning of kitchen areas, plan weekly/fortnightly/monthly deep cleaning.
Present F&B Investments - PAI for approval.
Prepare the investment budget, considering the need for new equipment to ensure quality and productivity in the following year.
Ensure compliance with the Clarity processes they are responsible for.
ECONOMIC-FINANCIAL
Be knowledgeable of their department's budget
Support the head of department in the preparation of projections.
Is knowledgeable of the economic results of the hotel and the economic results of their department, as well as the deviations vs. budget/projection.
Ensure the fulfilment of the economic goals established in the department and being aware of the economic goals of the hotel, as well as their fulfilment.
Support the head of department in the placing of orders following the established procedure, as well as in the control of materials and services.
HUMAN RESOURCES
Support and participate in the identification of talent in their department.
Be knowledgeable of the development plans and tools in Human Resources and promote their use (Melia Home, climate, E-melia, development plans, Moving-Up, Graduates Programs, Code of Ethics...).
Identify high potential staff, as well as actively participate in the development of the team and trainees (if applicable).
Follow up on the climate action plans defined by the department.
Encourage the participation of their team in the wellness programmes available at the Hotel.
Promote the use of social media following the guidelines established by the company.
Support in the recruitment of the team and its dissemination in social media.
CUSTOMER EXPERIENCE
Be knowledgeable of the Brand philosophy, ensuring optimal implementation of the standards, operations and identity manuals that apply to their department.
Ensure the customer's experience and personalise their stay, anticipating their needs and exceeding their expectations.
Manage customer incidents, communicating the actions taken to the hotel’s Guest Experience Department.
Be knowledgeable and share with the team the objectives of the Voice of the Customer and to ensure their fulfilment, supporting in the creation and definition of improvement plans if necessary.
Be knowledgeable of the hotel's services and facilities, as well as the entertainment programme, experiences, and events, ensuring that the team has all the information to be able to promote them to guests.
Apply
[email protected]
RESTAURANT MANAGER
SCOPE: REPORTS TO: DEPARTMENT: FOOD & BEVERAGE
MISSION: Organise the operation of the restaurants to guarantee the quality of the service offered to the customer to contribute to the achievement of the Food and Beverage ratios and the economic, quality, working environment, people development, and operational objectives of the hotel.
OPERATIONS
Knowledge of implementing the restaurant's methodology (products, orders, service standards).
Knowledge of and follow-up on the restaurant products in the hotel.
Planning menus (menu rotation).
Reviewing and following up on maintenance actions in the facilities.
Review VIP procedures.
Carry out inventory procedures (if applicable).
Carry out stock revision processes.
Manage orders.
Manage staff.
Manage suppliers.
SAP products.
Follow-up comments on Review pro and social media and action plans.
Review the daily/weekly/biweekly/monthly HACCP Control.
Participate in daily briefings to keep abreast of departmental situations.
Participate in service order follow-up meetings to ensure timely events.
Participate in monthly management meetings with updated results of their department.
Ensure the team's knowledge of the data sheets for the different outlets.
Creating action plans for their hotel, at the implementation level for product proposals in the hotel bar/bars.
Monitor staff costs by outlets, productivity KPIs, cooks ratios per cover, events, and breakfasts.
Prepare the team's working calendar for RLT.
Plan daily washing line, daily cleaning of kitchen areas, plan weekly/fortnightly/monthly deep cleaning.
Present F&B Investments - PAI for approval.
Prepare the investment budget, considering the need for new equipment to ensure quality and productivity in the following year.
Ensure compliance with the Clarity processes they are responsible for.
ECONOMIC-FINANCIAL
Be knowledgeable of their department's budget
Support the head of department in the preparation of projections.
Is knowledgeable of the economic results of the hotel and the economic results of their department, as well as the deviations vs. budget/projection.
Ensure the fulfilment of the economic goals established in the department and being aware of the economic goals of the hotel, as well as their fulfilment.
Support the head of department in the placing of orders following the established procedure, as well as in the control of materials and services.
HUMAN RESOURCES
Support and participate in the identification of talent in their department.
Be knowledgeable of the development plans and tools in Human Resources and promote their use (Melia Home, climate, E-melia, development plans, Moving-Up, Graduates Programs, Code of Ethics...).
Identify high potential staff, as well as actively participate in the development of the team and trainees (if applicable).
Follow up on the climate action plans defined by the department.
Encourage the participation of their team in the wellness programmes available at the Hotel.
Promote the use of social media following the guidelines established by the company.
Support in the recruitment of the team and its dissemination in social media.
CUSTOMER EXPERIENCE
Be knowledgeable of the Brand philosophy, ensuring optimal implementation of the standards, operations and identity manuals that apply to their department.
Ensure the customer's experience and personalise their stay, anticipating their needs and exceeding their expectations.
Manage customer incidents, communicating the actions taken to the hotel’s Guest Experience Department.
Be knowledgeable and share with the team the objectives of the Voice of the Customer and to ensure their fulfilment, supporting in the creation and definition of improvement plans if necessary.
Be knowledgeable of the hotel's services and facilities, as well as the entertainment programme, experiences, and events, ensuring that the team has all the information to be able to promote them to guests.
Apply
[email protected]