the goring london job description – role and responsibilities job title: restaurant manager department: the dining room report

The Goring
London
Job Description – Role and Responsibilities
JOB TITLE: Restaurant Manager
DEPARTMENT: The Dining Room
REPORTS TO: Hotel Manager
Main Duties:
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
the hotel
*
Ensure a friendly and pleasant environment for all guests and
employees ensuring that recognition is at the forefront of
service.
*
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
beverage items.
*
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
linen.
*
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
requests.
People Management
*
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
his/her position.
*
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
this training.
*
Employees are given regular feedback on their performance.
*
Appraisals are planned and carried out according to the hotel
procedures.
*
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
basis.
*
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
place.
*
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
regulations.
*
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
Manager
Financial Performance
*
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
maximizing covers.
*
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
restaurant.
*
To be financially accountable for errors in billing and follow up
accordingly.
*
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
attended.
*
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.
Declaration
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.
Signed: _______________________________________________________
Printed Name: _______________________________________________________
Date: _______________________________________________________
1 copy to Employee - 1 copy to employee HR file

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