Restaurant Manager - Welwyn Garden City, Hertfordshire

Restaurant Manager - Welwyn Garden City, Hertfordshire

Location: Auberge du Lac

Reports To: Director of Operations

Liaises With: Kitchen, Events, Main Reception

Job Purpose

Responsible for meeting the overall revenue and cost targets (together with the Head Chef) to ensure a profitable business operation. To assure a high standard of service, quality, efficiencies, appearance and hospitality in staff and the organisation and cleanliness of the restaurant. Develops and implements programmes to increase sales/usage.

Job Tasks

• Managing the floor and being a visual Restaurant Manager and the face of Auberge du Lac to our customers.
• Oversees the scheduling of personnel and the set up of rooms based upon anticipated guest counts and client needs.
• Managing reservations and checking the reservation schedules to maximise revenue.
• Greets and seats members and guests.
• Carefully supervises to help ensure proper service, i.e. pours wine and takes orders when necessary.
• Ensure staff are correctly groomed and wearing the uniform in its entirety (as per Company procedure).
• Conducts the recruitment, training and supervision of all service staff.
• Manage and conduct staff appraisals.
• Maintain and upkeep the restaurant website, to ensure accuracy and to keep current with market trends.
• Provides appropriate and timely reports concerning employee hours, schedules and pay rates etc.
• Serves as a liaison between service and kitchen staff.
• Assures that all side work is accomplished, and all cleaning of equipment and storage areas is completed according to the schedule.
• Directs the pre-service briefings with the service personnel and relays information and policy changes to personnel.
• Creates and implements promotional/social events to promote the restaurant and maximise revenues.
• To maintain, manage and increase the restaurant database for sales and marketing solicitation.
• To continuously be aware of marketing trends and to keep accurate market analysis on competitors.
• Assists in the assurance of the correct appearance, cleanliness and proper set up of the dining rooms.
• Checks the maintenance of all equipment in the restaurant and reports deficiencies.
• Assists in the production of daily sales analysis and other reports.
• Ensures that the restaurant is secure at the end of day.
• Keeps an inventory of dining room items including silverware, coffee pots, water pitchers, salt and pepper holders and sugar bowls.
• Assists in the development and maintenance of the restaurant reservation system.
• Monitors the service labour and supplies budget and adjusts where necessary to achieve financial targets.

Events

• To be engaged in the development of a programme of events to sustain interest in the Auberge du Lac restaurant and the development of guest retention.
• To be actively involved in the promoting and securing of private rooms for both dining and meeting room business.
• To develop an annual sales and marketing plan for the restaurant that is reviewed and monitored on a quarterly basis.

Candidate Profile

Work Related Experience

• Previous experience in a similar position, ideally in a Rosette/Michelin establishment.
• Good knowledge of food & wine.
• Experience in the identification and implementation of staff training and development.
• Computer literate (Word, Excel, Outlook and Database knowledge).
• Proven leadership and interpersonal skills.
• ‘Hands on Manager’.

Personal Qualities

• The ability to communicate effectively is imperative, and this must include:
  • Kitchen and back of house
  • Clients, guests, senior management, business contacts and general public.
• Must possess the desire to generate customer satisfaction.
• Immaculate personal appearance is required.
• Must have the ability to work in a pressurised environment.
• A confident, mature and professional approach is essential.
• Must possess a good eye for the finer detail.
• Must have an enthusiastic disposition especially in regard to food, service standards and consistency with the ability to motivate your team.
• Must be personable.

This job description cannot be exhaustive due to the nature of the hospitality and leisure industry. Therefore the jobholder can be required from time to time to carry out additional tasks as requested by the Company.