What you'll do

• Supervise and manage employees, and understand their roles well enough to cover their duties when needed
• Run day-to-day operations and keep service and sanitation standards across restaurant, bar/lounge and room service areas
• Review staffing levels so that guest service, operational needs and financial targets are met
• Lead, influence and encourage the team, and support sound financial and business decisions
• Build trust, respect and cooperation among team members and act as a role model
• Identify development needs and coach, mentor or otherwise help others improve their knowledge and skills
• Set goals and plans to prioritise, organise and complete work
• Maintain employee productivity and give leadership, vision and direction to align departmental goals
• Ensure compliance with food and beverage policies, standards and procedures through training, supervision, follow-up and hands-on management
• Ensure compliance with applicable laws and regulations, including food handling and sanitation standards, and make sure staff understand local liquor laws
• Build open, collaborative relationships with employees and encourage the same within the team
• Set guidelines so employees understand expectations and boundaries
• Monitor alcohol beverage service in line with local laws
• Deliver service beyond expectations to satisfy and retain customers
• Improve service by helping individuals understand guest needs and giving guidance, feedback and coaching
• Manage daily operations to meet quality, standards and customer expectations
• Show leadership in guest hospitality, model excellent customer service and create a positive atmosphere for guest relations
• Empower employees to provide excellent customer service
• Handle guest problems and complaints
• Meet guests informally during meals or on departure to gather feedback on food and beverage quality, service levels and overall satisfaction
• Make sure corrective action is taken to keep improving service results
• Include guest satisfaction in departmental meetings with a focus on continuous improvement
• Manage service delivery in outlets from arrival to departure, including greeting, speed of order taking and delivery, special requests, payment collection and inviting guests to return
• Give guidance and direction to subordinates, including setting performance standards and monitoring performance
• Identify educational needs, develop formal training programmes or classes, and teach or instruct others
• Ensure employees are treated fairly and equitably, and work to improve retention
• Ensure employees receive ongoing training to