Company Description
Raffles Hotels & Resort is a collection of award-winning luxury hotels located in vibrant destinations around the world. It is part of AccorHotels brands, which offers unique moments and diverse experiences in more than 4.100 addresses throughout 95 countries. From luxury to economy, each hotel shares a common, well-being and warm welcome.
Raffles Seychelles offers spectacular colleague accommodation, accompanied by world class facilities, transportation, uniforms, meals and boat tickets to and from Praslin/Mahé. The Resort features 86 luxurious villas, the award-winning Raffles Spa as well as several stylish and unique dining options.
We offer excellent career development and growth opportunities for our colleagues who have the talent, dedication, drive and passion to be part of a leading global luxury hospitality brand.
Job Description
To manage the operations of the In-Villa Dining, including the development and performance management of employees. To oversee the financial aspect of the operations, optimizing profits and minimize cost through stock control and forecasting. Assists in overseeing and directing all aspects of the Food and Beverage and to ensure the highest level of service quality is provided to the Hotel’s guests and patrons.
KEY ROLES & RESPONSIBILITIES
Direct and supervise the work of the assistant Restaurant managers or Restaurant supervisors
Keep assistant managers or supervisors promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and take prompt corrective action
Handle complaints and as and when required make effective service recovery
Ask guests for feedback; review feedback/internal processes and take corrective action for improvement
Regularly inspect food & beverage quality.
Be present in day-to-day outlet operations to ensure standards are being followed
Follow established and proper Accounting procedures
Prepare and manage the Restaurant budget and forecast reports, with the goal of increasing sales and minimizing costs, including food, beverage, supply, utility and labor costs
Attend daily F&B meetings and channel essential information down the line
Hold monthly one-to-one meeting with staff to establish and monitor targets and their achievement.
Be knowledgeable of hotel information to answer guest inquiries; always recommending the hotel’s food & beverage outlets prior to outside facilities
Oversee the training and supervision of Restaurant employees, which includes work allocation, performance evaluation, training, and problem resolution
Prepares weekly staff schedule keeping in mind-anticipated business, existing budget and standards of service
Ensure a safe working and guest environment to reduce the risk of injury and accidents
Ensure highest level of service in the Restaurant by effectively responding to complaints, taking any and all appropriate actions to turn dissatisfied guests to return guests
Prepare the payroll reports as required
Attend monthly staff meetings to discuss P&L statement and operational issues
Establish guest database with preference records of regular guests
Establish/review sales incentive programs on a periodic basis, rewarding high achievers
Maintain and control inventory of outlet/restaurant equipment
Constantly monitor the staff's appearance, attitude and degree of professionalism
Consistently look for improvements in the Restaurant to stay on top of competitors
Working to ensure standards of hygiene are maintained
Manage organization and cleanliness of departmental areas by conducting weekly walk-throughs with Housekeeping and Engineering Department
Maintain opening, running and closing duties for department
PERSONAL ATTRIBUTES
Knowledge of Excel, MS Word, Publisher, PowerPoint & Micros
Must be well-presented and professionally groomed at all times
Experienced in all aspects of restaurants service.
Effective interpersonal communication skills with an outgoing personality
Physically fit, self-motivated and demonstrates leadership qualities
Team player, possessing a high degree of professionalism, sound human resources management capabilities, business acumen, energy and determination
Proven organizational skills, able to set and meet deadlines with quality results
Must possess good communication skills for dealing with diverse staff
Qualifications
Hotel Restaurant Management graduate
Minimum 1 or 2 years experience in international chain hotels within Pub/Bar environment at a managerial level
Additional Information
Excellent planning and organisational skills
Ability to communicate with colleagues at all levels
Experience of working in a multi cultural environment
Ability to manage a number of tasks at any one time
Oral and written fluency in English
Friendly
Displays initiative
Team player
Customer/people oriented
Responsible and helpful
