Responsible for the management of all aspects of the outlet functions, in accordance with hotel standards. Directs, implements and maintains a service and management philosophy which serves as a guide to respective staff.
Minimum three years’ experience as an Assistant Restaurant Manager/ Supervisor, preferably in a luxury or ultra-luxury environment.
Skills and Knowledge
Knowledge of various food service styles (i.e., Bar casual, Elegant dining, Five-star service)
Exceptional guest service and communication skills
Financial acumen; budgeting, cost controls/labor controls, inventory controls
Proficient with c omputer software
Proven leadership abilities
Track record of success in F&B discipline
Excellent training skills
Thorough knowledge of POS and operations systems - Micros, Opera, Avero, etc.
Knowledge of time and attendance systems - Timesaver
Affinity for detail - operational controls
Education or Certification
Hospitality degree a plus