As a restaurant manager, you will oversee our restaurant, where a breakfast buffet is served every morning, and a 3-course dinner with a buffet dessert is served in the evening. Your task is to manage and allocate the work among the staff, with about 35 employees at the hotel, including 10-15 waiters. You will work closely with the hotel manager and our bar manager, becoming a key employee in the hotel’s daily operations.
The job requires great oversight and an exceptional service mindset. You should enjoy working with and interacting with people, and be able to handle all kinds of guests, from large corporate groups to families with children. You must thrive in a busy environment where many tasks are juggled daily, and no two days are the same. Additionally, you should be driven by sales, which we believe is linked to service, including developing and implementing sales-promoting initiatives in the restaurant.
Responsibilities
- Prepare staff schedules
- Create seating plans
- Motivate and train staff
- Handle various purchasing tasks
- Sales and service
- Act as a host