COME AND JOIN US IN BRINGING THE RAFFLES EXPERIENCE TO LONDON

The Raffles name is synonymous with luxury, glamour and extraordinary adventure. Raffles London at The OWO on London’s Whitehall, unites the allure and heritage of Raffles with one of the world’s most historic addresses.
This fine Grade II* Edwardian building has been transformed into a spectacular stage for dazzling celebrations; with fine dining, lively bars, the latest in wellness and beauty therapies, the most luxurious suites and rooms, versatile ballroom and event space. Within these much-storied walls, where legendary statesmen and women once shaped the modern world, guests are now invited to discover new and inspiring emotions and connections.
At Raffles, you arrive as a guest, leave as a friend and return as family.

JOB DESCRIPTION :

The General Manager will take full responsibility for the daily running and leadership of the restaurant delivering a high level of service, managing of the line staff and supporting management. Take a leading role in departmental administration including rotes, training plans, onboarding, budgets, stock ordering and delivery. Developing the outlet and staff to ensure all standards are begin meet whilst having the ability to pre-empt and deliver a luxurious and high-quality level of service to our guests and the ability to deal confidently with customer complaints.
You will work in close contact with the kitchen and reservation teams to ensure smooth and consistent service whilst surpassing the guests’ expectations.

Operation

• Developing and documenting steps of service and service standards, continually reviewing and improving standards.
• Detailed and precise communication with guests and hotel staff in a friendly and professional manner.
• Working with other departments and managers to deliver high quality service whilst managing time sensitive targets.
• To be a hands-on leader and mentor for your department and the wider hotel.
• Take a leading role with staff development, ensuring new starters are onboarded correctly, training plans are followed through and regular one on ones and appraisals are undertaken.
• Creating fair and business justified department rotas, ensuring labor cost targets are met.
• Managing department budgets.
• Manage the food and beverage service to consistently meet high standards as defined by Raffles brand standards.
• Handle all customer inquiries in an appropriate and professional manner.
• Accurately manage all transactions during service.
• Manage stock and wastage levels, recording breakages and losses.
• Commit to best possible sustainable practices on a daily basis in terms of waste management and purchasing.
• Knowledge of menu and all products served with in the drawing room.
• Deliver food orders from the kitchen to customers’ tables rapidly and accurately with an explanation of each dish for the guest.
• Act as the contact point between Front of the House and Back of the House staff.
• Assist the wait staff with table setting by fetching and placing appropriate tableware, eating utensils and napkins.
• Explain the dishes to the guest with a knowledgeable and in a professional manor.
• Is responsible for serving food orders and removing used dishes and utensils.
• Ensure food is served in accordance with safety standards.
• Inform restaurant staff about customers’ feedback or requests.
• Commit to best possible sustainable practices daily in terms of waste management and purchasing.
• Additional responsibilities in absence of line manager or senior employee.
• Performs other duties as required or assigned including working in a different department or restaurant, than usually assigned.