Restaurant Manager Gordon Ramsay Bar & Grill

The ideal candidate has a passion for food and beverage, a genuine ability to connect with guests and staff alike, and brings the core value of TEAM to the restaurant. A natural leader, you are responsible for maintaining the highest levels of hospitality while leading service on the floor.

Responsibilities

• Operational Management & service excellence: Overseeing daily operations to ensure that the restaurant runs smoothly and efficiently, maintaining the quality and standards expected from a Gordon Ramsay establishment.
• Staff Supervision: Assisting in the management and training of staff, ensuring that all team members deliver exceptional service and adhere to the restaurant's policies and procedures.
• Customer Experience: Focusing on enhancing the dining experience for guests, addressing any concerns, and ensuring customer satisfaction.
• Financial Oversight: Assisting in managing budgets, controlling costs, and maximizing profitability while maintaining high-quality service and food & beverage standards.
• Collaboration with Management: Working closely with the Senior Restaurant Manager and other management staff to implement strategies that drive business growth and improve operational performance.
• Manages the day-to-day operation of the restaurant in accordance with established policies and procedures.
• Establishes and administers training programs within the restaurant, including new employee orientation.
• Directs the development and administration of controls for all phases of the restaurant in an economical and profitable manner while maintaining established standards.
• Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum man-hours.
• Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated.
• Monitors appearance of all foods and communicates deviations from standard to Chef on Duty.
• Acts immediately on all customer complaints to ensure that corrections are made when possible.
• Compiles annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the Restaurant General Manager or Director of Food & Beverage.
• Monitors work of Food Cashiers to ensure that established policies and procedures are being followed.
• Oversees all follow-up work to ensure non-recurrence of cashier errors; works closely with Business Office and Internal Audit to ensure compliance with established procedures.
• Counsels, guides and instructs assigned personnel in the proper performance of their duties.
• Prepares and coordinates the periodical performance reviews of assigned personnel.
• Recommends changes including hiring, promotion, demotion and release of personnel; recommends wage and salary adjustments for personnel within established guidelines.
• Interview potential employees who have been recommended by Personnel.
• Play an active role in the restaurant's marketing campaign efforts and promote the brand within the local community

Qualifications

• Degree in Hospitality Management, Business Administration, or a related field.

Experience

• Minimum of 3-5 years of experience in a managerial role within the hospitality or restaurant industry.
• Proven track record in fine dining or high-volume restaurant operations.

Skills

• Strong leadership skills to guide and motivate the team
• Customer-focused with a passion for excellent service
• Basic understanding of budgeting and cost control
• Good communication and problem-solving skills
• Able to multitask in a fast-paced environment
• Knowledge of food and beverage operations
• Passionate about hospitality and service standards
• Flexible to work shifts, weekends, and public holidays