Position Profile:

Through consistent application of Oetker Collection's core guidelines and effective hands-on management, leadership, and direction, assist the Restaurant Manager to ensure the highest quality standards of the Restaurant operation.

With high integrity, assists to lead team members in providing Oetker Collection hospitality according to brand service deliverables, ensuring that guests experience the highest quality 5-star service standards.

Interact with guests to review and evaluate degree of satisfaction with the Restaurant; recommend and implement new initiatives when necessary to keep up with demand and market changes; investigate and resolve beverage or food quality and service complaints, ultimately maximize profits through outstanding customer service.

Through personal presence, style, and a dynamic personality, inspire a high level of warmth and professionalism amongst the restaurant’s team, modelling a genuine personal commitment to service excellence and an emotional sense of gracious hospitality.

 Participate in recruitment, assist to manage team members and effectively coach, train, motivate, communicate, recognize, schedule, provide performance feedback, maintain high levels of team spirit, and conduct performance correction if required.

 Ensure compliance to all hotel policies, standards, and core practices.

Assists to lead the day-to-day restaurant operation through hands-on personal involvement, oversee department budgets, provide input, and implement strategies to effectively manage productivity, labour, beverage, and food costs to maximize restaurant GOP.

Review monthly P&L, evaluate profitability, develop, and implement cost saving and profit enhancement  measures.

Manage the restaurant’s ambiance, style, music, events, and overall presentation.

Maintain expert knowledge of wines and other beverages and up-to-date knowledge of local restaurants, lounges, food trends and industry practices.

Evaluate standards of cleanliness, maintenance, and presentation plus safety of the restaurant through inspections and ensures areas of deficiency are resolved to achieve service expectations.

Direct communication efforts within the department, ensuring effective communication amongst team members, suppliers, attendance at meetings and ensures that reports are completed accurately, on-time.

Maintain appropriate par levels and adequate controls over labour costs, requisitions, purchase orders, receipt of goods and inventory.

Drives results – Passion for food and strives to exceed expectations for service excellence.

Perform other duties as assigned.