F&B RESTAURANT MANAGER VACANCY
MANTIS epic Hotel and suites is a luxury 4* Hotel in Nyagatare district, Eastern Province near the northern entrance of Akagera national Park.
The Hotel is managed by Mantis Hotels, part of the accor group. Accor operates in more than 100 contries with more than 5000 Hotels and 280,000 employees worldwide.
The Hotel is hiring the right and competent candidates to fill the following vacant position;
POSITION: Restaurant Manager
DEPARTMENT: Food & Beverage
RESPONSIBLE FOR: Wait staff
Restaurant Supervisor
REPORTS TO: Food & Beverage Manager
PRIMARY OBJECTIVE OF POSITION
Under the general guidance of the Food & Beverage Manager maximise guest satisfaction and food and beverage profitability by managing the restaurant and its staff, and execute food and beverage marketing and sales strategies. All work is carried out in line with the hotel’s guidelines and business plan, the departmental business plan, and corporate guidelines and service concepts.
TASKS, DUTIES AND RESPONSIBILITIES
MAXIMISE GUEST SATISFACTION AND PROFITABITLITY BY MANAGING THE RESTAURANT
- Managing all activities of the restaurant
- Achieves restaurant revenue goals by executing marketing and sales strategies as established in the business plan
- Assists in the implementation of sales promotions and to take action to increase sales
- Greets and seats guests, and ensures that they receive prompt, courteous and efficient service
- Seeks actively to greet guests upon arrival and departure, and to be visible during their time in the restaurant
- Looks for creative ways to promote and execute strong guest relations activities and procedures with regular and VIP guests
- Ensures that restaurant premises, FF&E, silver, glass, porcelain etc. is clean and in good working order
- Checks regularly to ensure guests receive efficient, knowledgeable and courteous service, and high quality products
- Maximises guest satisfaction by communicating customer specifications to kitchen
- Ensures readiness and compliance in case of last minute changes to reservations
MANAGE RESTAURANT SERVICE STAFF
- Manages all restaurant service staff and supervisors
- Utilises leadership skills and motivation to maximise employee productivity and satisfaction
- Challenges employees to achieve optimum revenue and service per employee
- Monitors department’s overall service, interaction with other departments, and team work daily, and takes action to improve
LAWS, REGULATIONS AND POLICIES
- Monitors and makes sure staff follows all applicable laws, especially in regards to food safety and sanitation, and alcohol regulations
HUMAN RESOURCES MANAGEMENT
- Screens, interviews and selects potential employees
- Checks that staff meets and exceeds guest expectations by training and encouraging staff to provide Highly professional service
- Identifies training needs, and makes sure staff receives training, including skills training to provide consistent, knowledgeable, and reliable service
- Identifies employees with potential for promotion and/or transfer and makes recommendation to Food and Beverage Manager
- Works closely with the Human Resources Manager on the following Human Resources related tasks:
- Performance appraisals
- Coaching
- Counselling
- Discipline and grievance
- Employee relations
EMPLOYEE RELATIONS
- Fosters and develops effective employee relations between kitchen production and restaurant service, as well as with other departments within the hotel
- Keeps effective internal communications, including daily meetings with all staff to ensure optimum team work and productivity
- Looks for ways to motivate and challenge employees
HEALTH AND SAFETY
- Ensures that all potential and real hazards are reported and reduced immediately
- Fully understands the hotel’s fire, emergency, and bomb procedures
- Ensures that emergency procedures are practised and enforced to provide for the security and safety of guests and employees
- Ensures that employees work in a safe manner that does not harm or injure self or others
- Stimulates and encourages a general awareness of health and safety
- Anticipates possible and probable hazards and conditions and either corrects them or take action to prevent them from happening
- Ensures that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct is maintained by all employees in the department
MISCELLANEOUS
- Social Responsible Business: show involvement and be interested in environmental and/or social issues by participating in Social Responsible Business hotel and departmental activities
- If time permits, conducts outside sales calls in co-ordination with the Food and Beverage Manager and Director of Sales
- Works pro-actively to minimise complaints from guests
- Informs guests and staff of applicable liquor laws, hotel rules and limitations within policies and guidelines
- Ensures that prices and portions are offered in accordance with food and beverage profit objectives
- Provides Executive Chef and Food and Beverage Manager with accurate forecasts
- Follows-up with guests to determine satisfaction; measures these results and establishes strategies to improve the quality of the guest experience
- Monitors present and future trends, practices and systems to ensure that the restaurant is competitive in the market place
- Checks the restaurant reservations, hotel arrival list, and VIP list to ensure that own staff is aware of VIP guests, and use name when appropriate
- Develops menus together with Executive Chef and Food and Beverage Manager
- Plans and co-ordinates in-house, and up-selling activities with Food and Beverage Manager
- Prepares restaurant business plan
- Attends meetings and training required by the Food and Beverage Manager
- Assists colleagues to perform similar or related jobs when necessary
- Accepts flexible work schedule necessary for uninterrupted service to hotel guests
- Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to appropriate individual
- Continuously seeks to endeavour and improve the department’s efficient operation, and knowledge of own job function
- Is well updated on, and possesses solid knowledge of the following:
- Hotel fire, bomb and emergency procedures
- Hotel health and safety policies and procedures
- Hotel facilities and nearby sights of interest and importance (i.e. hospitals, stations, tourist sights)
- Hotel standards of operation and departmental procedures
- Current licensing relating to own department
- Accepted methods of payment by the hotel
- Hotel and corporate marketing and promotional programmes
- Corporate clients and clients generating high business volume
- Union agreements
QUALIFICATIONS
- Bachelors Degree (A0) required in a related field such as Hotel and Restaurant Management, Hospitality Management and other related field with a minimum 3 years working experience in the field.
- Advanced Diploma (A1) in Hotel and Restaurant Management, Hospitality Management and other related field with a minimum 5 years working experience in the field.
TO APPLY:
Please send the following documents to Christophe.MUYOBOKE@mantiscollection.com
- Cover letter
- Resume
- Academic papers (the successful candidate will be required to submit notarized copies)
- Service certificates proving the work experience
- 3 professional references
All attachments should be in Word or PDF form attached as one document strictly
No phone calls, please.
Mantis EPIC Hotel is an equal employment opportunity employer
Note:
- Applicants must meet the minimum requirements in terms of qualifications.
- Successful candidates will be required to submit a criminal record
- Expected starting is as soon as possible
- Only shortlisted candidates will be contacted for interviews
Interested candidates should submit their applications in English not later than 18TH MARCH, 2024 at 04.00 pm.
Done at Nyagatare, on the 12th March, 2024
Dr. Christopher A. MUYOBOKE (PhD)
Human Resource Manager – Mantis EPIC Hotel & Suites
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