Mgr-Restaurant I

Job description

Additional Information Blue by Eric Ripert (Forbes 5 Star)F&B Manager work permit title
Job Number 24070892
Job Category Food and Beverage & Culinary
Location The Ritz-Carlton Grand Cayman, PO Box 32348 KY1-1209, Grand Cayman, Cayman Islands, Cayman Islands VIEW ON MAP
Schedule Full-Time
Located Remotely? N
Relocation? Y
Position Type Management

JOB SUMMARY

FORBES FIVE STAR RESTAURANT - Blue by Eric Ripert

Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.

Responsible for the management of all aspects of the restaurant function in accordance with hotel standards. Responsible for leading and motivating the restaurant team to ensure optimum performance achieve the highest level of guest engagement and maximum profitability. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals.  Enjoy multi-tasking at a fast pace while having an impeccable eye for detail to ensure accuracy and efficiency. This is a 'hands on' role with responsibility for the day-to-day operation of the restaurant. Responsible for Financial Reporting, Inventory Control, forecasting and scheduling.

The ideal candidate must have: 

·  2-4 years experience as Restaurant Manager required, in a 5 star or fine dining restaurant
·  2 or 4 year degree in Hospitality preferred
·  WSET Certification
·  Knowledge of various food service styles
·  Able to manage a diverse and highly entrepreneurial team
·  Manage Restaurant Budget and Profit & Loss 
·  Able to critique monthly financial performance (Budgets & P&L)
·  Forecasting & scheduling 
·  Financial reporting 
·  Inventory control
·  Food & Beverage Cost Controls
·  Experience with working on POS system (Oracle Hospitality Symphony desirable)
·  Ensure guest services meets or exceeds brand standards
·  Strong problem resolution skills, knowledge of quality processes
·  Able to train and lead Ladies  & Gentlemen
·  Familiarity with food and beverage cost controls
·  Advance wine knowledge required
·  Servesafe qualifications a plus
·  Certification of previous training in liquor, wine and food service, certification in alcohol awareness program and C.P.R is desirable
·  Excellent verbal & written communication skills in English
·  Strong computer skills to include Microsoft Office
·  Be able to work inside and outside under various weather conditions
·  Be able to work on weekends and holidays
·  Flexible scheduling

 

CORE WORK ACTIVITIES

 

Managing Day-to-Day Operations

• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.

• Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

 

Leading Food and Beverage Team

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serves as a role model to demonstrate appropriate behaviors.

• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.

• Develops specific goals and plans to prioritize, organize, and accomplish your work.

• Ensures and maintains the productivity level of employees.

• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.

• Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.

• Ensures compliance with all applicable laws and regulations.

• Ensures compliance with food handling and sanitation standards.

• Ensures staff understands local, state and Federal liquor laws.

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

• Establishes guidelines so employees understand expectations and parameters.

• Monitors alcohol beverage service in compliance with local laws.

 

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis.

• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

• Empowers employees to provide excellent customer service.

• Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations.

• Handles guest problems and complaints.

• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.

• Ensures corrective action is taken to continuously improve service results.

• Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.

• Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return).

 

Managing and Conducting Human Resource Activities

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.

• Ensures employees are treated fairly and equitably. Strives to improve employee retention.

• Ensures employees receive on-going training to understand guest expectations.

• Solicits employee feedback, utilizes an \