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Red Carnation Hotels
CAREERS
CAREERS
PM Restaurant Manager / Maitre D'
Hotel: The Chesterfield Palm Beach
Ref: CF00002
MAIN DUTIES AND RESPONSIBILITIES:
- Ensures all daily food and beverage is organized, served and set up correctly in the restaurant and all banquet facilities
- Ensures that the operation is being adequately supervised at all times
- Plans and controls carefully the staffing levels to ensure the agreed standards of service are being offered and staff is being effectively used
- Develops training manuals with the help of AM Dining Room Manager to ensure proper training and development is carried out
- Follows proper room service standards and makes sure they are implemented
- Orders restaurant supplies and conducts inventory at least once a month
- Ensures ongoing training of personnel
- Coordinates with Sales Department, Public Relations Director and the Executive Chef, the calendar of events for each month of the year
- Responsible for overseeing and maintaining guidelines: budget forecast, banquet functions, budget expenditures, labor cost, liquor cost and restaurant inventory analysis
- Ensures consistent standards of food and beverage service within the restaurants and banquet facilities
- Communicates and works closely with Executive Chef to ensure accuracy of numbers and menu are maintained
- Responsible for the Bar and Lounge operation and Room Service
- Organises regular Bar inventories and ensures losses are minimised
- Ensures that all areas under responsibility are maintained in a clean and hygienic state and that cleaning schedules are followed
- Works closely with Director of Catering to ensure that business opportunities are maximised
- Follows up on guest’s special requests and complaints
- Holds monthly departmental meetings with restaurant staff, and meetings with Bar staff
- Serves as Manager on Duty as assigned
- Perform any other duties as requested by the General Manager, or other members of the management staff
- Attend meetings, training seminars as needed
- All restaurant, bar and lounge staff
- Supervises other food & beverage staff as required
Appropriate level of education. Experience in management of food and beverage operation preferably “fine dining”. Must have excellent customer service skills. Exceptional leadership skills.
PHYSICAL DEMANDS:
The physical demands described here are representative of those an employee encounters performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and position requirements.
Must be able to stand, and walk for long periods of time. Able to work in a fast paced environment. Frequent bending, stooping, lifting; must be able to lift up to 25 pounds.
