Scope and General Purpose of Role

Scope:  (breakfast, lunch, dinner, private events dinners in falls), afternoon lounge food service including afternoon tea service, room service, WPCC private dining, private dining.

To oversee and ensure the provision of friendly and efficient service as rostered for breakfast, lunch and dinner service and exclusive use event dinners in the Restaurant, room service, afternoon tea service and afternoon food service in the lounges, WPCC lunch and dinner event services, in a clean and hygienic environment, ensuring that all staff comply with hotel and legal legislation.

To manage the department effectively, to consistently achieve the highest safety and hygiene and operational standards. To maintain a high standard of customer care and customer relations. To operate an effective, efficient department by a well-trained staff. Assistant Restaurant Manager is responsible for managing the team as rostered which can include; breakfast, lunch, dinner, room service, afternoon tea and afternoon lounge food service, private dining and private events and WPCC.

Reporting To:           Restaurant Director

Responsible For:

• Breakfast, lunch, lounge, afternoon tea, dinner, room service and standards when on duty.
• Oversee supervisors and team members on duty during shift.
• Breakfast, lunch, lounge and dinner items stocks and stock management of those items
• Staff communication and training for breakfast, lunch, lounge, afternoon tea, private dining, events, dinner service and room service
• Customer service and the guest experience and satisfaction while on duty
• To organise the efficient operation of the team on your shift.
• All HACCP protocols for service and in still room area including fridge temperature and perishables labelling while on duty.
• To take direction and work with the Restaurant Director in regard to all aspects of the role. 
• To report to the Restaurant Director on individual and team performance and issues
• Checking ahead for any changes in bookings, occupancy etc and ensure that adequate staffing has been scheduled by the Restaurant Director and communicate and/or request for changes if requried. 
• Supporing and coaching the team on duty. 
• Ensure that team is taking breaks in a timely manner during shift and in line with hotel and statutory regulations

The core competencies required to deliver on the role objectives are:

• Teamwork
• Problem solving ability
• Planning & Organising
• Strategic Thinking
• Financial thinking
• Leadership & leading for results
• Effective communications
• The development of a customer service focus- the internal customer
• Self-Motivated
• Show initiatives
• Enthusiasm/focus
• Managing Standards.

Required Experience:

This luxury five-star country house is part of the great Relais & Chateaux family and story, with an excellent reputation and national recognition. You must have an extensive knowledge of food and beverages and food and beverage service and have previous 5* hotel restaurant experience. Attention to detail is paramount and this role will suit someone who is meticulous about his or her work with a great eye and attention to details. Guest and team satisfaction is of the utmost importance to us and the ideal candidate will be able to relate with people at all levels and is an excellent communicator. We are looking for a Assistant Restaurant Manager, with experience and an in-depth knowledge of food and beverage, with a a very strong focus on customer service and staff training and development and retention to join and share the leadership of the team.

You must have the proven ability to deliver an exceptionally high level of customer service and be able to take responsibility for a team in your charge depending on your shirft. The role requires an excellent communicator that has attention to detail and standards with an excellent knowledge of food and beverage at a 5* level.

This is a full-time position and is on a rostered basis, which includes weekends.