Food Service & HospitalityFood & Beverage Operations Management
About the job
Requirements
Previous experience as a Restaurant Manager or in a similar role within the hospitality industry.
Strong leadership skills, with the ability to motivate and inspire a diverse team.
Excellent communication and interpersonal skills, with the ability to build strong relationships with guests and staff.
A proven track record of delivering exceptional customer service and exceeding guest expectations.
A solid understanding of restaurant operations, including inventory management, cost control, and profit and loss analysis.
Knowledge of local health and safety regulations and food handling procedures.
The ability to work under pressure and handle difficult situations with a calm and professional demeanor.
Flexibility to work evenings, weekends, and holidays as required by the needs of the business.
Responsibilities
Manage and oversee the daily operations of the restaurant, including supervising staff, monitoring inventory, and ensuring the smooth running of services.
Create a warm and welcoming environment for guests, provide exceptional customer service, and resolve issues that may arise.
Train and develop restaurant staff to ensure they are equipped to deliver high-quality service and meet performance targets.
Oversee implementation of standard operating procedures to ensure consistency and efficiency in restaurant operations.
Collaborate with the culinary team to develop and update menus, taking guest preferences and market trends into account.
Monitor and control expenses to ensure the restaurant operates within budgetary guidelines.
Uphold health and safety regulations and ensure a clean and safe working environment for staff and guests.
Voulgaris Hospitality Group, a leading player in the hospitality industry, is seeking a skilled and experienced Restaurant Manager to join their dynamic team. As the Restaurant Manager, you will have the opportunity to work in a company with a rich history of providing quality hospitality services for over 50 years. Voulgaris Hospitality Group has built a strong reputation based on tradition, carefully selected partners, and continuous improvement, ensuring the long-term success of the group.
In this role, you will oversee the daily operations of the restaurant, ensuring exceptional guest experiences and maintaining high service standards. You will be responsible for managing a team of dedicated professionals, motivating and training them to deliver exceptional customer service. As a Restaurant Manager, you will have the autonomy to adapt and focus on the needs of each partner, following the decentralized management approach that has been key to the success of Voulgaris Hospitality Group.
Responsibilities
Manage and oversee the daily operations of the restaurant, including supervising staff, monitoring inventory, and ensuring the smooth running of services.
Create a warm and welcoming environment for guests, providing exceptional customer service and resolving any issues that may arise.
Train and develop restaurant staff, ensuring they are well-equipped to deliver high-quality service and meet performance targets.
Oversee the implementation of standard operating procedures, ensuring consistency and efficiency in restaurant operations.
Collaborate with the culinary team to develop and update menus, taking into account guest preferences and market trends.
Monitor and control expenses, ensuring that the restaurant operates within budgetary guidelines.
Uphold health and safety regulations, ensuring a clean and safe working environment for both staff and guests.
Previous experience as a Restaurant Manager or in a similar role within the hospitality industry.
Strong leadership skills, with the ability to motivate and inspire a diverse team.
Excellent communication and interpersonal skills, with the ability to build strong relationships with guests and staff.
Proven track record of delivering exceptional customer service and exceeding guest expectations.
Solid understanding of restaurant operations, including inventory management, cost control, and profit and loss analysis.
Knowledge of local health and safety regulations and food handling procedures.
Ability to work under pressure and handle difficult situations with a calm and professional demeanor.
Flexibility to work evenings, weekends, and holidays as required by the needs of the business.