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5 months ago
Accor Hotels
Location: UK
Job type: Permanent
Sector: Restaurant
Category: Restaurant Manager Jobs
Overview of duties
"
• Organises the F&B point of sale under his/her responsibility

• Ensures guest satisfaction and high standards of service for customers

• Manages and motivates the team to develop the sales and the quality of the services

• Helps increase the restaurant's revenue through his/her sales actions

• Makes live Mercure's projects and identity in his/her sales outlet (Mercure ""Grands Vins"", Mercure service certification in France, ...)"
Main responsibilities
Customer relations
"
• Ensures guests are well looked after, from their arrival through to their departure

• Enquires whether guests are satisfied throughout the meal

• Offers attentive service to guests, adapting to any constraints

• Is attentive to the comments of customers and ensures the follow-up

• Ensures respect of brand commitments (""breakfast welcome"" Mercure service certification in France etc)

• Conveys the image of the hotel"
Professional techniques / Production
"
• Organises and checks the team's work

• Ensures information is properly passed on to the team (briefings and debriefings with kitchen staff etc)

• Organizes the implementations according to the forecasts of activity

• Ensures equipment is used correctly

• Takes the global level of activity into account when managing the flow of guests, placement at tables and reservations"
Team management
"
• Develops the motivation and the support of his/her teams by creating a good working climate

• Participates in the recruitments

• Applies labour legislation

• Integrates, trains and facilitates the development of the skills of his/her employees

• Ensures his/her staff are well presented (clothing, personal hygiene etc)

• Ensures smooth coordination between the restaurant and the kitchen"
Commercial / Sales
"
• Offers suggestions and advice to guests regarding the different services available

• Increases revenue for the point of sale through additional sales techniques

• Helps increase guest loyalty through quality of service

• Makes live the commercial plan in his/her service

• Analyzes customers comments and shares them with his/her team

• Ensures that the Mercure ""Grands Vins"" are promoted to guests"
Management and administration
"
• Organises work and modifies headcount according to level of activity

• Shares the responsibility for meeting the department's targets with his/her superior, by:
- respecting the procedures and internal audits personally applicable
- ensuring respect of the procedures and internal audits applicable to the team
- increasing sales

• Takes part in inventories and manages stocks under his/her responsibility

• Analyses results and implements corrective actions as necessary"
Hygiene / Personal safety / Environment
"
• Ensures that the workplace remains clean and tidy and the safety of consumable goods by always respecting HACCP regulations

• Respects the instructions and safety guidelines for the equipment used

• Applies the hotel's security regulations (in case of fire etc)

• Respects the hotel's commitments to the ""Environment Charter"" (saving energy, recycling, sorting waste etc)"

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