Job Description
JOB TITLE: Deputy Restaurant Manager – Saison
DEPARTMENT: Saison Restaurant – Mauro Colagreco Restaurants
EMPLOYER: Whitehall Hotel Limited (WHL)
JOB LEVEL: Manager
REPORTS TO: RestaurantGeneral Manager
LOCATION: Raffles London at The OWO
Raffles Values
Respect: We value the needs ideas and individuality of others; we treat everyone with fairness and dignity.
Belonging: We celebrate our differences. We support each other and we always stand together.
Integrity: We build trust through mutual respect and being authentic.
Empowerment: We have the authority to take initiative and anticipate moments to create unforgettable experiences.
Excellence: We make genuine connections, and we cherish every opportunity to make the people around us feel special.
Scope Of Position
The Deputy Restaurant Manager will take 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 an active role in departmental administration including rotes, training plans, onboarding, 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.
Responsibilities
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.
- 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.
Leadership
- Contribute to the effective management of costs in accordance with your department profit and loss. Ensure that revenue targets are met as set out in the annual budget.
- Continually review and identify with your manager areas to increase revenue.
- Ensure that Rota’s are managed in a fair and consistent manner to ensure that ‘working time’ legislation is adhered to and guest and business needs are met.
- Holidays and lieu days are planned within the department according to the hotel procedures.
- Ensure that you are aware of and able to advise employees on hotel policies and procedures.
- Daily briefings are held with each shift.
- Employees are given regular feedback and appraisals on their performance carried out according to company procedures.
- Department training records are kept for all employees and are kept up to date.
- Improvement targets are met relating to relevant formal measurement tools such as labor turnover and employee attitude surveys.
- Ensuring composure under pressure and providing leadership and guidance to the Team when required.
- Actively encouraging and promoting employees to be creative and innovative, whilst recognising them for their contributions to the success of the operation.
Health and Safety
- Ensure that all potential and real hazards are reported immediately and rectified.
- Be fully conversant with all departmental Fire, Emergency and Bomb procedures.
- Ensure the safety of the persons and the property of all within the premises, by strict adherence to existing laws, statues and applicable ordinances, and by anticipating possible and probable hazards and conditions and either correcting them or pre-planning a defence against them.
- Stimulate and encourage a general awareness of Health and Safety in relation to all tasks and activities undertaken in the department.