Restaurant Manager
hace 2 meses
Introducing MiiroInspired by the Latin word meaning ‘I wonder’ or ‘I marvel’, we encourage our guests to pause, to look around and to savour every moment. Our name and double vowel reminds us of a mirror, speaking to the idea of self-reflection and echoing the spirit of our locations.
At Miiro, we believe there’s a better way to travel. A way that is more thoughtful and personal. And since our hotels are in Europe’s most interesting neighbourhoods, we also encourage guests to discover new places — on their own terms and in an authentic way. Ultimately, we want to make sure guests go home inspired and reinvigorated because they’ve had a brilliantly considered stay.
Creating ‘Brilliantly Considered Stays’ is the essence of our brand. Stays that bring our guests closer to the local culture and their stories.
Opening in Paris and Barcelona in Summer 2024, plus London and two properties in Vienna in 2025.
The role of the Restaurant Manager is to ensure that the highest standards of beverage and hospitality are demonstrated at all times. The Restaurant Manager is also responsible for completing all relevant procedures in relation to the Food & Beverage department as required by the company, as well as managing the work culture to support our Miiro values.
**What we want you to do**
- Maintain the operating budget and verify that standards and legal obligations are followed.
- Responsible for ordering of Food and Beverages supplies, uniforms and other external outlets
- Manage the inventory by keeping daily, weekly and monthly stock to ensure seamless operations and aim to minimize waste
- Demonstrate knowledge of brand specific service culture
- Monitor and maintain the productivity levels of employees
- Encourage and build mutual trust, respect and cooperation among Miiro Hosts
- Coordinate the departments including; Meetings and Events, Restaurant / Bar
**Revenue**
- Effectively manage staffing costs by preparing efficient work scheduled in line with legal requirements.
- Develop departmental standards and procedures to promote sales and beverage creativity and profit
- In partnership with other department heads, identify additional sales opportunities to enhance revenue
- Ensure all credit and financial transactions are handled in a secure manner
- With the direction of the F&B Operations Manager, co-ordinate the preparation of the departmental annual budget by monitoring and controlling the departmental operations, considering revenue and expenditure
- On an on-going basis, control and analyse departmental costs to ensure performance against budget, implementing corrective measures where necessary to produce positive business results
**People**
- Direct day-to-day staffing requirements, plan and assign work and establish performance and development goals for team members.
- Provide mentoring, coaching and regular feedback to help manage conflict and improve team member performance
- Educate and train all team members in compliance with governmental regulations. Ensure staff are properly trained in quality and service standards and have the tools and equipment to carry out job duties
**Guest Experience**
- Ensure that all restaurant facilities and equipment are cleaned, vacuumed, and properly stocked according to anticipated business volume
- Notify Maintenance Team immediately of any maintenance and repair needs
- Establish and achieve quality and guest satisfaction goals
- Respond in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction
- Analyse guest insights to identify and meet customer expectations and build on guest loyalty
- Interact with guests to ensure expectations are being met
- Appreciate the dynamic nature of the hotel industry and extend these service attributes to all internal customers
- Perform other duties as assigned
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