Responsibilities

Business activities:

Taking responsibility for the business performance of the restaurant.
Analyzing and planning restaurant sales levels and profitability.
Organizing marketing activities, such as promotional events and discount schemes.
Coordinate all group reservations with the operation team
Preparing reports at the end of the shift/week, including staff control and sales.
Creating and executing plans for sales, profit and staff development.
Planning and coordinating menus.

Front-of-house:

Coordinating the entire operation of the restaurant during scheduled shifts.
Managing staff and providing them with feedback.
Responding to customer complaints.
Ensuring that all employees adhere to the company's uniform standards.
Meeting and greeting customers and organizing table reservations.
Advising customers on menu and wine choice.
Recruiting, training and motivating staff.

Housekeeping:

Maintaining high standards of quality control, hygiene, and health & safety.
Checking stock levels and ordering supplies.
Helping in any area of the restaurant when circumstances dictate.
Coordinate all maintenance matters for the operations.

The Person

Hotel school graduate (bachelor degree in hospitality management)
Experience in high end and high volume operations
International experience
Excellent leaders with great people skills
Possess good communication and interpersonal skills
Sound decision making and problem solving
High level of initiative
Time management and deadline oriented
Excellent verbal and written communication skills
Strong hospitality and guest service skills – enjoys engaging with the guest
Ability to attract and retain a strong team
Organized, goal oriented and ability to multi-task

Remuneration Package Including:

5-days Work Week
Competitive Salary & Tips
Comprehensive Medical Plan
Performance- Related Bonus
Global Cross-Training Program