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Company: SO/ Sotogrande - a resort on the Andalusian coast offering fashion, design, gastronomy and golf. It features 152 rooms and 36 suites, multiple pools, spa and fitness facilities, and several Restaurants & Bars.
Overview
Role: Restaurant Manager responsible for operations, customer service, administration and people management within the F&B division at SO/ Sotogrande.
Responsibilities
* OPERATIVE: Ensure all aspects of the point of sale are managed efficiently; monitor service and F&B levels; work with the Head Chef to take corrective action; conduct inspections; ensure fresh ingredients are used; test and assess quality of food and beverages; assist the Executive Chef with suggestions and ideas; ensure compliance with service standards at openings, development and closings; handle checkout closures of assigned outlets; manage ordering and care of merchandise and supplies; place orders for service materials as required.
* CUSTOMER SERVICE: Build strong customer relationships; address complaints and inquiries; monitor that customers receive the best possible service; be present at the point of sale during peak periods; promote sales; solicit feedback from guests.
* MARKETING: Support the Director of F&B in developing the annual marketing plan; monitor activities and trends of competing venues; ensure service and kitchen management align with market needs.
* ADMINISTRATION: Assist in developing and maintaining an Operations Manual; support annual F&B Business Plan; assist with budgeting and cost control in collaboration with the Director/Assistant Director of F&B.
* PERSONNEL MANAGEMENT: Recruit, develop and manage F&B staff; supervise performance and policy compliance; delegate tasks; train and develop team; ensure training alignment with company philosophy; manage staff planning and appearance/hygiene; monitor morale and performance; conduct annual appraisals; ensure service standards and safety requirements are met.
Qualifications
* Studies in hotel management are an asset.
* Polite and respectful with internal and external customers.
* Attention to detail, speed and accuracy; organized and disciplined; team player; able to work under pressure; patient with high integrity.
* Fluency in Spanish and English; knowledge of other languages appreciated.
* Demonstrable sector experience; luxury experience is an asset.
* At least 1 year of experience in the Restaurant Manager role or 2 years as Assistant Restaurant Manager; leadership skills.
Benefits/Incentives
* Attractive incentive scheme
* Discounts on hotel services and Accor group hotels
Seniorities and Employment
* Seniority level: Mid-Senior level
* Employment type: Full-time
* Job function: Management
* Industry: Hospitality
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