the goring london job description – role and responsibilities job title: restaurant manager department: the dining room report
Job Description – Role and Responsibilities
JOB TITLE: Restaurant Manager
DEPARTMENT: The Dining Room
REPORTS TO: Hotel Manager
Core Competency – Action Oriented
The Goring Culture
Be fully aware of The Goring Culture, Service experience along
with Guest Recognition that The Goring is famous for.
Be able to promote and be confident with all facilities offered in
Ensure a friendly and pleasant environment for all guests and
employees ensuring that recognition is at the forefront of
To effectively develop a team spirit in the department, to ensure
longevity of personnel.
To achieve the best performance from the team and keep them
motivated by way of setting exemplary standards.
Ensure presentation and grooming is immaculate and within the
guidelines given. Wear the uniform with pride.
Guest Experience and/or Service Delivery
To speedily deal with any guest concerns and complaints and
feedback to the Hotel Manager on all issues.
Maximize the potential restaurant sales by up-selling the food and
To monitor and assist stock-take of all equipment (glass, china,
silver, linen and utensils)
To insure all crockery and glassware breakages are reduced to a
minimum, keep a weekly tracking and set targets.
To review on a daily basis the status of the operating equipment
and promote active breakage prevention.
Responsible to carry out alongside Purchasing and Back of House
Manager and Head Sommelier monthly beverage stock take. To
investigate and justify variances within a week.
To initiate and coordinate the printing of all “Du Jour” “a la
Carte” and Set Menus.
Excellent knowledge and commend of all restaurant online channels.
To produce regular competitor analysis to include pricing
comparison and ensure continued awareness and understanding of the
industry and local markets.
To liaise at all times with the Hotel Manager concerning projects
and topical issues.
To coordinate storage, issuing and control of the restaurant
To coordinate in/out inventory with Laundry and Housekeeping.
Produce regular (weekly) maintenance checks in the restaurant and
report to the Maintenance Manager.
Ensure the communication with the kitchen is mutual, regular and
respectful of each other.
Ensure all customers feedback is communicated to the
Executive/Head Chef or the Chef on duty.
To liaise with the Executive /Head Chef on current or future
promotions and discuss any daily menu changes or seasonal
Ensure the Rota’s are managed in a fair and consistent manner to
ensure that guests and business needs are met.
Ensure the Rota is input into Bodet timekeeping system.
To manage the Departments holiday planner schedule on the PeopleHR
system and ensure all leave is cleared by the end of the year.
Holidays and lieu days are planned within the department according
to the hotel Employee Guide.
Monthly payroll, to be presented to Finance in a timely basis.
To ensure that each employee is fully aware of the requirement of
To conduct a departmental induction for all new employees.
All employees are trained and fully understand the department SOP
manual. Signed training records are kept along with the timing of
Employees are given regular feedback on their performance.
Appraisals are planned and carried out according to the hotel
Ensure employees receive their full set of uniform upon their
first day at work.
Ensure employees take great care of their uniforms and follow all
procedures related to the cleaning of the dirty, collection when
cleaned and proper storage in their lockers.
To ensure that the employees appearance are up to the standards as
stipulated in the Employee Guide. Check before every service.
Ensure time keeping and use of key fobs in using the biometric
system is carried out correctly according to the employee guide.
Learning and Development
Attend and pro-actively particulate in any training that you have
been assigned or requested for.
Be tenacious with self-development and reaching your potential.
Ensure that an up-to-date Welcome Pack and Training Passport is
handed out to each employee upon his first day at work.
Department SOP manuals are in place and up-to-date on a regular
To ensure new employees have understood and completed their
Welcome Pack within the first month.
Ensure all internal training via HR are highlighted on the Rota
and attendance is maximized.
Ensure a monthly service and product knowledge calendar is in
Ensure Training Passports for all employees are up-to-date.
Security, Health and Safety
To ensure correct storage of items, both food & beverages and all
related supplies from time of purchase until consumption.
To comply fully with all statutory requirements on H&S and all
aspects of the hotel’s H&S Policy.
Ensure the first aid boxes are stocked up according to H&S
Ensure that any employee/contractor/visitor accidents or near
misses that may occur are reported immediately.
Any incidents occurring with guests should be reported to the Head
of Department, Duty Manager.
Any incident or enquiry regarding guest lost/found property must
be referred to the Duty Manager
Report any health and safety hazards that may occur in guest and
employee areas to your departmental Head of Department or Duty
To prepare annual budgets for the department.
Ensure that all financial processes are in place and adhered to.
To achieve the best possible profitability for the department by
Ensure that revenue targets are met as set out in the annual
budget. Be aware at all times with regards to the financial
results and costs of the department.
To ensure the payroll and operating expenses or reduced in lined
with revenues earned and seek to minimize expenses without
compromising service and quality.
To set and monitor par-stocks and cash float levels in the
To be financially accountable for errors in billing and follow up
To understand, follow and adhere to all financial procedures.
Monitor ordering of beverages and equipment for the department.
Meeting Attendance and General Administration
Attend departmental meetings accordingly.
Monthly department communication meetings are planned and
Daily briefings and training are held with each shift.
Please note that the above list is not exhaustive
Core Competency - Skills and Requirements
Previous experience managing a Michelin level restaurant preferred
or at least fine dining level would be essential.
London experience is desirable but not essential.
Good wine knowledge (Wines of the world).
Excellent command of the English language both written and verbal.
Well groomed appearance.
Proven track record of managing and developing a team.
Confidant with various procedures of recruitment, appraisals,
budgeting and forecasting.
I have noted that the above Job Description is not exhaustive of all
tasks that may be required.
I confirm that I have read, been verbally explained and fully
understand my role and responsibilities.
I understand that I have been referred to the Employee Guide to
familiarise myself with the Competencies required and expected from me
at The Goring.
Printed Name: _______________________________________________________
1 copy to Employee - 1 copy to employee HR file