Day-to-day responsibility for the department. Responsible for establishing and maintaining high standards of professional service at all times in the restaurant and bar areas and overseeing the day-to-day operation, including cleanliness of the restaurants and coffee bars within the resort.
Responsible for recruiting, managing, inducting, training, performance and development of all restaurant and bar staff to Hotel Sarina high standards which includes conducting staff appraisals, probationary reviews, conducting hearings when required in line with Hotel Sarina policies. Monitoring absence rates within the department, carrying out return to work interviews and liaising with HR in respect of absence or sickness issues. Ensuring all staff are fully briefed before every shift, checking daily menu's with the senior chef on duty and staff appearance is in line with company dress code. Allocating tasks during the briefing. Responsible for maintaining a high standard of hygiene and cleanliness in all areas and recommend any changes/requirements necessary to the General Manager.
Ensuring the buffet is well organised and presentation in the restaurants and bars is correct at all times. Managing alcohol orders from suppliers as required in accordance with department procedures and maintaining adequate stock levels within the fridges & store.
Responsible for the profitability of the department. Develop professional relationships with guests and members. Responsible for handling of escalated comments from guests and resolving in line with company procedures.
Ensure a full shift handover is completed. Ensuring all dietary sheets are provided for guests with specific requirements.
Monitor/manage the financial performance of the department (including costs) on a monthly basis and agree corrective actions if appropriate. Responsible for ensuring all sales are documented and forward all room charge receipts to front of house to posted to guest accounts. Ensuring the accurate record keeping of complimentary items to account for stock deficiencies.
Hold regular staff meetings and briefings with team members as required.
Managing the department's rota ensuring adequate staff numbers to meet forecasts and business needs. Responsible for updating the People System in relation to new starters and leavers, rotas, absences etc. Ensuring staff have log-ins and are able to clock-in. To know and understand guests' dietary requirements and ensure all restaurant staff are informed and understand this too.
To forecast and make sure correct food stock levels are in place on a daily basis. Ensuring room service operates efficiently. Meeting guest feedback targets as set by the General Manager looking to make continuous improvement.
Managing staffing budgets and meeting budget targets. Reviewing the department's payroll on a monthly basis as per the timetable and reporting any deviations to the General Manager.
Managing restaurant equipment inventory and notifying the General Manager of any repairs or large items of equipment needed. Ensure clear communication is maintained between the Restaurant and other Departments. Attend training courses as required and ensure staff in the department attend.
Ensures that health and safety standards are maintained in the restaurant and action/report any hazards as necessary.
Comply and with all Company Policy and Procedures.
Complete any other reasonable duties as requested by the Senior Management Team and to ensure the smooth running of the service areas.