- Act as the visual presence and lead authority in the restaurant in the absence of the Restaurant Manager, ensuring the standard of excellence is met at every touchpoint.
- Run the shift and allocate daily roles to team members, ensuring that all opening, service, and closing procedures are carried out with military precision.
- Represent the restaurant in departmental meetings and briefings, ensuring alignment with the wider resort's goals.
- Be precise in executing guest orders and handling complaints immediately, ensuring guest recovery aligns with luxury hospitality standards.
- Maintain operational stock levels for the restaurant, with specific accountability for the wine cellar, inventory rotation, and high-value beverage ordering.
- Maintain an exhaustive knowledge of the breakfast, evening, and bar menus, with an expert-level command of the wine list to provide bespoke pairing recommendations.
- Take every opportunity to up-sell premium vintages and lead the team in daily sales initiatives, focusing on increasing the average check through wine pairings.
- Ensure all wine-related documentation, including bin end lists and daily beverage reports, are completed accurately.
- Hold pre-shift briefings that include training sessions, educating the team on new vintages, tasting notes, and professional pouring techniques.
- Communicate professionally with all colleagues and the back-of-house team, fostering a culture of mutual respect and high-speed efficiency.
- Maintain the detailed cleanliness standards of the dining room and service areas to ensure an "audit-ready" environment at all times.
- Be strictly accountable for all monies and financial payments while on shift, ensuring precise reconciliation of wine sales.
- Remain aware of daily and upcoming business for the resort, adjusting stock levels and staffing roles to meet forecasted demand.
Please note that we believe in flexibility and multi-skilling, and you may be asked to do different tasks from time to time to enable us to meet the needs of our guests and colleagues.