JOB OVERVIEW

We are seeking a dedicated and experienced individual with Hotel Management experience. As the Hotel has 2 inhouse restaurants and caters for special events, the ideal candidate will have a strong background in food service management, with a focus on customer satisfaction, team leadership, and operational efficiency. This role requires a passion for the hospitality and food industry and the ability to create a welcoming atmosphere for guests while maintaining high standards.
Very important to understand that this position is in a Boutique Hotel so manager will have to work directly with the clients as server or bartender in slow season.

REQUIREMENTS

• Proven experience in restaurant management or a similar role within the food industry.
• Strong knowledge of food preparation, cooking methods, and food handling practices.
• Familiarity with POS systems, particularly Micros POS, is preferred.
• Excellent leadership skills with experience in team management and training.
• Strong customer service orientation with the ability to handle difficult situations gracefully.
• Background in cash handling procedures and financial reporting.
• Knowledge of food safety regulations and best practices in hospitality.
• Previous kitchen experience is highly desirable, along with barista experience for beverage management.
• Ability to work flexible hours including evenings, weekends, and holidays as needed. Join our team as we strive to provide outstanding dining experiences that delight our guests!
  Job Type: Full-time
  Pay: $45,000.00-$60,000.00 per year

Benefits:

• Dental care
• Extended health care
• Life insurance
• Vision care

Work Location: In perso

• Manage daily operations of food and beverage services, ensuring compliance with health and safety regulations.
• Help with Hotel operations and Marketing for up to date events and seasonal markets.
• Supervise and train staff in food preparation, cooking techniques, and customer service best practices.
• Oversee inventory management, including ordering supplies and managing stock levels to minimize waste.
• Implement effective cash handling procedures and ensure accurate reporting of sales through the POS system.
• Conduct interviews and hire new staff members, fostering a positive team environment through effective leadership.
• Develop menus that reflect current trends while meeting customer preferences and dietary needs.
• Monitor performance metrics to improve service quality and operational efficiency.
• Address customer inquiries and complaints promptly to ensure satisfaction.
• Collaborate with other departments to enhance overall guest experience within the hotel or restaurant setting.