Restaurant Manager

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Restaurant Manager
Role Summary
The Restaurant Manager is accountable for directing and organizing the activity of the assigned restaurant, while interacting with guests to
ensure memorable dining experiences. He/she is responsible to achieve established customer satisfaction and financial targets.

Duties & Responsibilities of the position
 Directs the day-to-day function of assigned restaurant to ensure smooth flow of operations
 Minimizes wait time for seating by ensuring fast and efficient resetting of tables
 Conducts restaurant rounds, visiting each table and interacting with guests regarding their dining experience. Handles guest challenges with
tact and diplomacy and to complete satisfaction, ensuring root cause is addressed
 Exhibits strong hands-on floor presence during peak periods and assists where necessary. Welcomes and bids farewell to guests
 Assists team members in clearing tables and providing service as needed
 Ensures dining and buffet areas (indoor & outdoor) are kept clean, tidy and presentable during service hours. Makes sure breakage and spills
are cleaned up urgently.
 Ensures coffee and water stations and entire service area are clean, stocked and organized
 Ensures that restaurant facilities and equipment are clean and in good working order
 Ensures restaurant opening and closing times are adhered to. Restaurants open fifteen (15) minutes prior to opening and close ten (10) minutes
after closing time
 Ensures that restaurant is completely set to standard for the following meal period
 Ensures that team members observe safe working habits to reduce breakage of china and glassware
 Ensures that menus are in adequate supply and good condition
 Facilitates inventory counts and reviews stock levels to meet projected demand
 Conducts pre/post shift briefings and departmental meetings
 Ensures opening and closing duties are assigned and completed during each shift
 Develops, monitors and adjusts work schedules to meet business demands
 Maintains a clutter-free environment by ensuring excess glassware, plates, etc. are removed promptly from tables
 Follows established sanitation and HACCP procedures
 Performs any other duties assigned

Qualifications and Experience
 University Degree (Hospitality Management) and or equivalent experience
 Food Handler’s Permit
 Four (4) years’ progressive Food & Beverage management experience in a first-class hotel/restaurant, at least one of which in the position of
Restaurant Manager
If successful, a clean Police Record will be required. Interested persons should submit their applications by December 20, 2019 with curriculum
vitae via Email to:
The Recruitment and Compliance
Sandals Grande St. Lucian Spa &
Beach Resort
NB: Please enter “Restaurant Manager” in the subject field in the email for consideration. We thank all applicants for their interest but only short
listed candidates will be contacted.

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