Restaurant Manager - Oursin by Marcel Ravin
Belmond, Dominica

• To conduct trainings on product knowledge and technical skills on a weekly basis.
• To ensure his subordinates’ professional development as a Famp;B Professional and a Leader.
• To personally ensure every guest’s satisfaction at some point during service in your assigned area.
• To Create and nurture long term relationships with guests.
• To Ensure the service team has all supplies they need in order to set-up service.
• To Be informed of daily specials, have complete knowledge of all menu items and wines of the week.
• To organize weekly Meetings with Restaurant Team Leaders, culinary and service. These meetings need to be supported by meeting minutes, shared with the Famp;B Administrative team.
• To hold daily team briefings before service detailing essential information for the day’s operation (Bookings, guests, special events, VIPs, allergies, regular guests, special requirements, specials of the day and any additional information shared by the Famp;B administrative office)
• To Be present at daily Famp;B Managers meetings to always work with management and ensure that all lines of communication always remain open.
• To cooperate with fellow servers and culinary colleagues to satisfy the guest needs.
• To Report to work on time and avoid delays.
• To Have the Director of Famp;B always informed of any situation of importance happening at the restaurant.
• To Check Operational equipment daily.
• To Be always available during service hours and meal periods to pay attention to service and guest details.
• To Maintain communication assigned by Director for all Famp;B areas.
• To Perform audit and standard spot-checks on a regular basis.
• To Elaborate letters and memos as required
• To Control Restaurant team members’ schedules
• To Supervise Menus changes in conjunction with the Famp;B Director, Executive Chef and Restaurant Chef
• To Control and make changes of menu items and prices of Famp;B Restaurants through Micros.
• To Ensure that the highest levels of service are applied throughout the restaurant and the pool.
• To Organize and supervise monthly inventories.
• To Assist in cleaning and deep-cleaning activities in the Resort
• To Support the Famp;B Department in achieving the Financial department budget
• To Support the Famp;B Department in Elaborating the restaurant purchasing according to the expenses budget.
• To Support the Famp;B Department in hiring employee to maintain Famp;B staffing Guide budget.
• To Support the Famp;B Department in Special events happening at the Resort
• To Support the Famp;B Department in Special Projects dedicated to the improvement of the Famp;B Operation or the personal development of the Famp;B team members.

Requirements

• At least 1-2 years of full-service restaurant management.
• Strong background in Michelin stars/Fine dining/5 stars luxury properties.
• Flexibility in working hours and a willingness to cover shifts as needed.
• Ability to multi-task, organize, and prioritize work.
• Outstanding guest relations skills.
• Advanced level English skills. Spoken and Written.
• Great interpersonal skills. Restaurant Managers must always have the support of the collaborators.
• Great organizational skills. Can effectively organize and execute table allocations, server assignment, and incident management.
• Maintain a professional attitude both on and off the floor with all departments.
• Can work under pressure
• Open minded and flexible
• Highest standards of Grooming
• Familiar with FORBES and LQA standards

Benefits

• Competitive salary + tips
• On site employee accommodation (for international applicants)
• Flight allowance (for international applicants)
• Daily food allowance
• Complimentary Airport pick up
• Life amp; Medical insurance as per French Labour code

Job Rewards and Benefits