Job title: Bar & Restaurant Manager
Reports to: F&B Manager
Salary: €34000 per annum
Hours per week: 39
Your role is defined in terms of these values, as shown below:
JOB SUMMARY
Bar & Restaurant Manager at Cork International Hotel enjoy a varied and very active role in providing our guests with memorable and unique experiences. The Cork International Hotel has a long-established reputation of excellence in quality and service. Managing an established team, you will be responsible for the success of the various bar & restaurant outlets and bring service to the next level through carefully managing people, standards and consistency. A positive attitude, and genuine interest in developing yourself and others is essential as per business needs.
COMMITMENT to the PASSIONATE PURSUIT OF PERFECTION:
Every team member is expected to strive for the 'Passionate Pursuit of Perfection' to ensure that the hotel guest's comfort and satisfaction is catered for in a friendly, helpful, efficient and personalised manner.
SCOPE OF WORK:
- Overall responsibility for the smooth running of the New Yorker Bar, Lobby, Atlantic, Pacific Restaurant, Room Service, Ballrooms including all F&B Group Bookings.
- Manage and lead the activities of the above F&B Outlets assigned to you, to improve & maintain productivity, food quality, service and to increase volume, sales and profits.
- Ensure that Assistant Manager and supervisors have clear goals and responsibilities.
- In conjunction with the F&B Manager, manage the administration and operational planning (rota) of the departments assigned to you.
- Confer with F&B Manager, Asst. F&B Manager, Deputy GM and GM on revenue forecasts, budgets, policy and future planning
- Monitoring and ensuring that all Bar & Restaurant team members follow the correct procedures for taking orders, serving food and beverages, clearing tables and billing guests according to standards.
- Ensure that all controls and procedures are in place and are being checked to ensure the smooth and effective running of the department
- Work within the budgeted F&B margins, wage costs and staff productivity, ratio's, to ensure the efficient running of the department
- Responsible for the overall control of stock and wastage and following up of stock discrepancies.
- Set financial targets and goals for the teams in order to achieve a productive and profitable result
- Ensure these is regular communication and updates on the above targets and goals
- Developing initiatives to build sales, profitability and guest counts, reporting on such to Deputy GM and GM, including Social Media and Marketing in conjunction with the Sales and Marketing Department.
- Conduct regular operational briefings and monthly departmental meetings with the team to ensure all colleagues are aware of their responsibilities.
- Demonstrate excellent leadership, interpersonal and communication skills.
- Ensure all team members in the areas assigned to you receive induction, mandatory skills training, regular communication/appraisals to deliver a highly trained and motivated workforce.
- Work with HR to ensure that development plans are in place for the team
- Take responsibility in conjunction with HR and the Deputy GM for the recruitment and succession planning of colleagues.
- Ensure that the Alkimii system is used correctly and relevant team members are trained to ensure this is up to date weekly
- Attend all relevant management meetings as required
- To ensure all assigned areas and colleagues maintain the highest standard of presentation.
- Respond to audits that are done and passed to the hotel & address any outstanding issues accordingly. (EHO, Mystery Shopper)
To be fully up to date with allergen laws and to train staff accordingly.
To ensure that an effective table reservation system is in operation.
- Work continually to improve brand standards and TripAdvisor/Revinate scores across your department
- Respond to all customer feedback and take appropriate action to rectify any issues, ensuring that profiles are managed to Cork International Hotel standards.
- To maintain a consistent awareness of security especially related to stock, cash, equipment and to ensure all department procedures are fully adhered to.
To ensure that the Back of the Department operates effectively and efficiently.
To circulate throughout all F&B departments, maintaining high profile with customers and staff.
Keep aware of trends, practices and equipment in F&B presentation and service in industry through trade literature and competition check
Do bi-annual competitor analysis of menus, pricing and offers
- To comply with all relevant legislation
- Health and Safety at Work Act 1974
- Fire Precautions Act 1973
- Hygiene Regulations Amended 1990
- COSHH Regulations
- Licensing Act
- All staff of the company are required to make themselves available for training and communication meetings for which notice will normally be given
Key Performance Indicators
- Efficient work practises to agreed deadlines
- Adherence to budgets as laid out in Departmental P&L accounts
- Levels of staff turnover and absenteeism within department
- Staff morale with the department as indicated in Employee survey
- Customer Satisfaction at all times
PERFORMANCE REVIEW:
In the interests of helping staff maintain high quality standards of service, identifying training needs and assist in the personal development of employees; all personnel are given an annual performance appraisal.
Benefits
- Competitive rate of pay
- Relocation Assistance
- Access to our Company Pension Scheme
- Death in Service Benefit
- Employee referral bonus
- Friends & Family discounts across our restaurants
- Special rates in our hotel accommodation
- Paid internal and external training days
- Access to Trained Mental Health First Aiders
- Team Member Social & Wellbeing Events
- Team Member Annual Awards, Service Recognition, Monthly Team Member of The Month
- Meals on Duty
- Assistance with Leap Cards
