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Adina Hotels stehen für große, individuell gestaltete Studios und Apartments an City-Hotspots. Als eine der führenden Marken in ihrem Segment Apartment Hotels bietet Adina seinen Gästen ein Zuhause auf Zeit, egal ob für einen Tag, eine Woche oder länger und zudem die Freiheit, Hotelservices und unabhängiges Wohnen kombinieren zu können.
Adina Hotels tragen, direkt aus Sydney, australischen Lifestyle in die Welt. TEAM wird bei uns großgeschrieben, denn jede:r Einzelne ist das Herz unseres Unternehmens. Zusammen sind wir eine Familie und geben diese herzliche Atmosphäre an unsere Gäste weiter. Gemeinsam sind wir erfolgreich, stark und schaffen einen Happy Place – für Teamkolleg:innen und Reisende aus aller Welt. Mit derzeit 18 Hotels in Deutschland, Österreich, Dänemark, Schweiz und Ungarn und vielen geplanten Neueröffnungen bietet Adina spannende neue Chancen.
Das Fitzroy im Werksviertel in München ist ein einzigartiges Restaurant, das die moderne australische Küchenphilosophie – bekannt als ModOz – mit Einflüssen aus Europa und Asien vereint. Wir bieten unseren Gästen überraschende vegetarische und vegane Geschmackserlebnisse, exquisit zubereitete Fisch- und Fleischgerichte sowie schonend gedämpfte Delikatessen wie Dumplings und Gyozas. Unsere Desserts, einschließlich der beliebten Pavlova, runden das kulinarische Erlebnis ab. Mit einem spektakulären Blick über München und einer entspannten Casual Fine Dine Atmosphäre servieren wir Frühstück, Brunch, Lunch und Dinner.
Anstellungsart: Vollzeit
Position Description - Restaurant Manager
YOUR PLACE
Demonstrates enthusiasm and flair for first-class food, presentation and exemplary guest service by embracing the “Go MAD” philosophy. Oversees and manages the operation to ensure the smooth daily running of the Restaurant. Drive focus on all Food & Beverage related operations, processes, budgets, manning, learning and development, standards and customer and team satisfaction by demonstrating strong leadership skills. Challenge the process by consistently exploring new methods to enhance product and efficiency within the department.
Department
Food & Beverage
Reports to
General Manager, Hotel Manager, Executive Assistant Manager, Director/Food & Beverage Manager
Role Classification
Emerging Leader
YOUR NETWORK
Internal
All Senior Managers/Kitchen / Food & Beverage/Conference & Events
External
Customers, potential customers, visitors, vendors and contractors
WHAT TO EXPECT
Food & Beverage Service
- Ensure all guests expectations are exceeded and actively encourage and collate guest feedback to set service benchmarks.
- Lead by example by displaying a hands-on style, which encourages team involvement, initiative and a focus on continuous improvement.
- Closely liaise with and support other Food & Beverage outlets to ensure the department, as a whole, consistently exceeds expectations.
- Demonstrate a complete knowledge of menu items, their ingredients, cookery method and taste and wine and beverage list and promote the use of suggestive sell to guests.
- Ensure guest complaints are consistently resolved in a prompt and efficient manner in accordance with TFE complaint handling guidelines.
- Ensure a cohesive and consistent approach to achieving the goals of the organisation, and in turn the Food & Beverage outlets, to ensure that the restaurant produces optimum productivity, profitability and exemplary service standards.
- Maximise profitability by maintaining commercially acceptable levels of productivity and maintain all costs within budget parameters.
- Retain and upkeep of accurate operational equipment and control breakages to ensure the restaurant is effectively operational to maximise guest service, increase positive service feedback, and in accordance with forecasting figures.
- Work with the Assistant Manager/Duty Manager in regards to any Maintenance and Property management concerns and initiate a maintenance walk through to ensure the outlets are well maintained in line with the TFE directive.
- Identify market trends in dining and food for both hotel guests and the local market and act upon the same.
- Monitor and analyse the menus and product of competitors' restaurants and other hotels; use this information to effectively manage competition.
- Assist in the implementation of budgets, marketing plans, and performance benchmarks, ensuring that all targets for the restaurant are achieved.
- Ensure compliance with all established standards, policies and procedures pertaining to financial transactions within your responsibility.
- Practice effective stock control in accordance with set guidelines.
- Roster team members cost effectively, fairly and according to need. Complete wage labour cost relativity comparisons and submit to General/Hotel Manager at the completion of pay period.
- Work cohesively with marketing to ensure brand standards are met for all menus and collateral.
- Ensure management of Micros or POS system to update items, prices, logins and system maintenance.
- Create and ensure all operational checklists for restaurant are adhered to.
- Manage outlet reservations, ensuring all group information received by e-mail/phone is dealt with and forwarded to all relevant parties.
- Work with the Executive/Head Chef to resolve any guest complaints regarding the quality of food.
- Maintain immaculate presentation and grooming, wearing designated uniform/business attire and name badge at all times.
Team Development & Culture of MAD Moments
- Lead and supervise team members by setting a positive example. Instruct, train and develop all F&B Team members.
- Identify key trainers within the department to ensure hands-on training is carried out on a frequent basis with new and existing team members.
- Achieve effective communication by briefing and debriefing team, holding regular departmental meetings and actively encouraging communication between all the Food & Beverage teams, Kitchen, Management and with other departments within the hotel.
- Liaise with Human Resources on recruitment, performance management and development of all team members.
- Monitor grooming and presentation of all team members to ensure standards of personal hygiene meets council and hotel requirements.
- Prepare rosters within guidelines of the appropriate industrial legislation for team ensuring effective coverage whilst maintaining cost effectiveness and ensuring they are done in a designated time frame.
Departmental Policies & Procedures
- Ensure the company code of conduct and team hand book are adhered to.
- Ensure that “Responsible Service of Alcohol”/”Liquor Licencing” guidelines are adhered to throughout the service of alcoholic beverages (as per regulatory law).
- Ensure HACCP/food safety training is completed and all the HACCP policies and procedures are followed.
- Ensure rosters are completed and conform to relevant legislative guidelines.
- Ensure all standard policies and procedures are adhered to in relation to purchasing, Human Resources, stores and cashiering.
Workplace Health & Safety
- Maintain a tidy, clean and orderly appearance in all areas.
- Have a full understanding of emergency procedures.
- Understand TFE Work Health and Safety policies and procedures and abide by them at all times.
- Ensure all Work Health and Safety procedures are adhered to within the Department.
- Report hazards, near misses and accidents at the workplace immediately.
- Ensure security procedures for stores, cash, premises, team members, equipment and chemicals is implemented and maintained in accordance with TFE policies and procedures.
- Ensure guest security and privacy is maintained at all times.
THE ESSENTIALS
- You have immaculate presentation and grooming and wear the appropriate uniform and name badge at all times, with pride!You make sure your team always look the part too.
- You understand and follow our company code of conduct, team member handbook and relevant departmental policies and procedures.
- You acknowledge the importance of workplace safety and our TFE WHS policies and procedures are front of mind at all times.
- Any hazards, near misses and accidents at the workplace are reported immediately.
- Guest and team member security and privacy is of utmost importance and you maintain this at all times.
YOUR LEADERSHIP CAPABILITY
- You understand the importance of self-development and seek constructive feedback
- Readily absorb and apply formal and on the job learning
- Foster a learning environment for your team so they're just as hungry to succeed and deliver results
Ownership
- You proactively identify opportunities for growth
- You take responsibility for your team's performance, providing coaching and feedback when needed
- You stick to and deliView More