Restaurant Manager

at  Louis Fitzgerald Group

The Fitzgerald Group is looking for An Experienced Restaurant Manager to join its busy, fun loving, and friendly team for a new location in West Dublin.

SKILLS NEEDED

Exceptional Customer Service Skills, Reservation skills, Building Teams

DUTIES & RESPONSIBILITIES

• To ensure all customers receive the highest standard of service….quickly, efficiently and courteously in a professional and friendly manner. (Even in difficult situations).
• Ensure all customer complaints are dealt with in a friendly manner and within a reasonable time frame. To ensure Customer complaints are reported with explanations to the Area Manager and/or General Manager. Ensure that you and your staff meet and greet customers and make them feel comfortable. Acknowledge, engage and check in with customers to make sure everything is going well and make sure you and your staff identify up-selling opportunities on every occasion. Ensure there is follow up with customers to ascertain if they are satisfied with product and service.
• Ensure that the premises are kept clean and tidy at all times.
• To ensure the creation of good working relationships with colleagues and team members to ensure all systems are working correctly and ensure adequate co-ordination of the kitchen/restaurants activities. Have effective communication skills with both management and staff.
• Hold regular communication meetings to ensure that all staff is kept up to date with products and promotions, upcoming events and training, customer complaints and feedback from staff on what can improve work practices and customer experiences.
• Lead by example by demonstrating desired behaviours for your staff including customer service, driving up-sales, cash management, and follow up with customers.
• In liaison with your team prioritise and allocate work to optimise the use of the workforce and resources available to generate staff rosters on a timely basis and manage staff working hours taking into account departmental budgets, expected Business levels and all regulations under the Working Time Act and other relevant employee legislation.
• To keep control of all administration work required to keep the premises in line with Head Office policies and Procedures and keep effective control on the premises security to ensure a safe environment for all staff and customers and to prevent loss.
• To be aware and implement all the groups policies and procedures. To make sure that training and coaching is provided to your staff and that corrective actions are implemented including the following areas but not limited to health and safety procedures, security procedures, Environmental hygiene, cash handling and till procedures, dress code including Personal Protective Equipment (PPE), stock control. Also tracking and recording of any updates or changes made to these policies and procedures as the company deem necessary or for any inspections that may take place.
• Monitor and insure that all staff is aware of and compliant with all relevant legislation in areas including but not limited to employment, health and safety, fire, licensing, gambling, tobacco and food hygiene regulations.
• Deal with all employee complaints and grievances promptly as per the staff handbook and policies and procedures laid out on the employee self service portal and participate in the disciplinary process as and when required.
• Contribute to and help communicate decisions, ideas and methods to your team whilst working alongside them.
• To Increase all management’s and staff effectiveness by recruiting, selecting, orientating, training, coaching, counselling, appraising and disciplining all staff on the premises.
• Take full responsibility for all deliveries and stock inventory making sure that all stock control policies are adhered to including wastage control, storage, security and loss prevention.
• To keep costs to a minimum and keep effective control measures in place in relation to stock, staffing, food, crockery, stationary, heating, electricity and maintenance costs. Take full control of all aspects of the finance of the premises including sales, gross profit and controllable expenditure.
• Ensure that all staff receives at their induction training their employment rights and conditions of employment, their induction packs and staff handbook for which they will sign for on receipt.
• To consult with the head Chef and/or Executive Chef to properly interpret current new trends and be active in the ongoing management and development of menus. All menus must be cost accurate.
• Conduct, participate and engage in performance and development reviews on a regular basis with your manager and staff and undertake any training relevant to the role.
• Comply with all food and beverage regulations and adhere to and maintain Standards of hygiene practises as laid down by the environmental Health Officers i.e. HACCP.
• To report any defects by sending a maintenance request email immediately to senior Management and to bring to the immediate notice of senior management any potential danger to safety or the environment. Ensure all areas of the premises are properly maintained and within all health and safety and fire safety regulations and manage all tracking and recording of same for any inspections that may arise. Also to record and deal with and report any issues brought to your attention by staff, customers or the general public.
• To ensure staff have a professional neat appearance and follow the groups’ strict dress code, must be HACCP compliant and poses no risk to health and safety. Must insure staff wear in the manner intended any personnel protective equipment provided for the prevention of injury.