Assistant Restaurant Manager - Borgo Pignano Florence (EN)

Borgo Pignano Florence is a refined boutique hotel nestled in a 5-hectare park on the picturesque Florentine hills, just a few minutes from the historic center. The property, part of the prestigious Relais & Châteaux collection, will offer 32 rooms and suites, a private villa, an exclusive SPA, a heated pool, two restaurants, and evocative spaces for events. An oasis of relaxation and refinement in the heart of Florence.

The Assistant Restaurant Manager plays a strategic role in our Residence, contributing to the prestige and excellence that characterize Borgo Pignano Florence. In an environment where hospitality is authentic and talent is valued, they support the Restaurant & Bar Manager in the operational management of the restaurant.

He/she will be responsible for the quality of the food and wine experience, guest satisfaction, and the optimization of the team's performance, working closely with their superior to consolidate the restaurant's position as a landmark in the local scene

Reports to: Restaurant & Bar Manager

MAIN RESPONSIBILITIES

• Organize and supervise the front-of-house service, ensuring coordination and efficiency of the staff.
• Guarantee the utmost attention to detail, promoting this philosophy within the team.
• Offer excellent service to maximize customer satisfaction.
• Take charge of organizing catering services during events (e.g., cocktails, banquets, wedding lunches and/or dinners, musical events).
• Ensure compliance with hygiene, health, and safety regulations by conducting daily inspections.
• Maintain profitability by increasing revenue and optimizing costs.
• Supervise the restaurant's accounting and invoicing procedures.
• Monitor stock levels, storage areas, and reordering; manage purchases, goods reception, and waste control.
• Inspire and motivate the team to achieve operational excellence.
• Collaborate with management to develop marketing initiatives and loyalty programs.
• Foster interdepartmental collaboration through open communication.
• Monitor guest satisfaction and implement corrective actions, managing any complaints.