Manage and oversee the restaurant whilst supporting all Hospitality departments in conjunction with the Hospitality Manager.
Manage and develop Hospitality staff by adopting a hands-on approach to all aspects of operational responsibility, undertaking floor duties as a matter of routine.
Ensure all Hospitality departments under line of responsibility deliver excellent service standards on a consistent basis.
Maximize upselling opportunities and spend per head targeting ensuring Restaurant merchandising opportunities are relevant to the audience and customer type.
Support the Hospitality Manager in delivering the annual Hospitality Business Development Plan Programme, update and maintain the EPOS tills, ensuring any problems are efficiently dealt with as they arise and in optimum time.
Undertake opening and closing duties. Ensure effective recruitment and induction processes are followed and maintained through the Hospitality Team.
Ensure adequate staffing levels are maintained in all areas of responsibility, to be achieved within set financial constraints.
As directed by the Hospitality Manager, ensure adequate stock controls are in place and that stock results and supporting data are reported as required.
In liaison with the Assistant Hospitality Manager (Bars), develop and implement effective stock management processes, minimizing wastage and loss.
Ensure HQH cash and security policies, administration and financial procedures are adhered to and relevant data is delivered in an accurate and timely manner.
Other Duties and Responsibilities Ensure all operations adhere to relevant legislation, licensing conditions and Health and Safety Regulations.
Where appropriate undertake responsibilities as a key holder of the building, ensuring smooth and safe daily operations and security procedures are maintained.
Lebanon; MoroccoDegree : Bachelor's degree