General Manager, Tapasake Restaurant (Japanese cuisine experience)
(12232)
At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy™, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn.
Shimmering in azure Indian Ocean, fringed with white powder sands and vibrant coral reef, One&Only Reethi Rah is a beautiful and rare place that creates magically unscripted stories for the world’s most discerning and remarkable guests. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion.
JOB SUMMARY
The General Manager, Tapasake Restaurant is responsible for leading, managing, and organizing all aspects of the restaurant’s operations to ensure the highest standards of service and compliance as per the brand's standard operating procedure. General Manager, Tapasake Restaurant collaborates with the Food & Beverage management to display creativity in menu engineering and ensures that the department exceeds revenue budgets and costs set by the resort, additionally, to communicate effectively with guests and provide feedback to chefs and management to maintain high standards of food and beverage service quality and guest satisfaction at all times.
KEY DUTIES AND RESPONSIBILITIES
• Ensures and enforces established service standards by directly supervising, training, and motivating the team to consistently deliver exceptional performance.
• Ensures that all mise en place is correctly prepared prior to commencing service.
• Attends and participates in the service of any special functions or events organized by the resort.
• Ensures proper sanitation and cleanliness of the restaurant.
• Manages and ensures adequate inventory levels of food and beverage operating equipment in the outlet.
• Ensures that each guest receives outstanding guest service by providing a guest-friendly environment, including greeting, acknowledging every guest and by maintaining outstanding standards, solid product knowledge and all other components of guest service.
• Enhances the overall guest experience by adding life and energy to the outlet.
• Demonstrates excellent product knowledge of all food, beverage, tobacco, and special functions held at the resort.
• Ensures that the setup and layout of the restaurant are flawless and reflect the image of the resort.
• Always acts responsibly, especially regarding the sale of alcoholic beverages.
• Maintains and creates a working environment that reflects a sense of place.
• Generates reports for the outlet and ensures that they are delivered to the correct receivers as per the deadline.
• Assists leaders in generating work schedules for restaurant team, according to forecasted demand requirements.
• Ensures quality & presentation of menus and services are at the highest standards of One&Only Reethi Rah.
• Attends F&B briefings and disseminates information to restaurant team.
• Delegates responsibilities to team and ensures tasks are completed in a timely and professional manner.
• Plans and assigns daily goals, tasks, and assignments and/or instructs direct reports (i.e. supervisors, assistant managers, etc.) on the same.
• Drives the team in the areas of new product introductions and promotional programs; help to guide implementation of these items and provide trainings to team members accordingly.
• Utilizes experience to effectively control financials, personnel management, facilities, marketing, food preparation & quality, and general business operations.
• Utilizes the purchasing & inventory system, point of sales system to check, and update menu items & prices.
• Ensures that a safe, hygienically fit working environment is always maintained and reports any concerns or issues immediately to concerned departments.
• Ensures stock control is managed by delegating tasks as appropriate.
• Develops realistic action plans aimed at introducing and/or improving service, procedures, and working methods. Monitors systematically the performance of the department to make improvements.
• Successfully executes Colleague Engagement Survey Action Plan to achieve an engagement score set by the resort.
• Ensures SOPs are adhered to consistently.
• Participates in required trainings organized by learning & development team.
• Responsible for planning, organizing, and delivering trainings for the department.
• Maintains and uphold all health & safety standards for the department and resort.
• Responsible for the financial results of the outlet and ensures to be updated with budget and forecast.
• Prepare projections of future sales and expenses to establish realistic yet challenging profit objectives.
• Handles guest requests, complaints effectively and efficiently to satisfy all relevant stakeholders.
• Ensures all guest feedback is compiled, discussed, and actioned.
• Manages conflicts and effectively resolves complaints from guests, customers, peers, and direct reports.
• Monitors feedback patterns and make operational adjustments with the team as necessary to ensure continuous improvements of guest experiences and retention.
• Develops and maintains team morale.
• To effectively communicate and maintain a favorable working relationship with colleagues at all levels.
• To be conscious and responsible regarding energy and water conservation.
• Applies and adheres to rules and regulations in accordance with the colleague handbook, departmental and resort policies & procedures, including those for emergency situations.
• Communicates company policies with team members through written and oral communication in a timely and effective manner.
• Completes quarterly menu engineering by following the SOP and using the “Menu Engineering Tool”.
• Works with brand partner (if required) to develop brand strategy, identity, originality, innovation in the restaurant.
• Coordinates chef visits, marketing approach, special events and promotional yearly activities.
• Ensures guest feedback and preferences are recorded in the assigned platforms (Alice, SAGA).
• Assists in the compilation of annual budgets, and retain cost of sales, payroll, and other operational costs in line with agreed budget.
• Ensures all activities are carried out honestly, ethically, and within the parameters of the Maldivian law.
• Performs any additional or special duties, as directed by superiors.
MANAGEMENT OF TEAM
• To build and foster collaborative relationships with other departments within the organization to stay informed and abreast of new initiatives, products, and services.
• Contributes to the preparation of the department budget and monitors the financial performance of a given area versus the budget, so the areas of unsatisfactory performance are identified, rectified promptly and potential performance improvement opportunities are capitalized upon.
• Manages the effective achievement of objectives through setting individual objectives, managing performance, developing staff, and providing formal and informal feedback to maximize overall performance and team motivation, while continuing to deploy resources effectively for growth and further strengthening the employee value proposition.
• Ensures strategic execution of the team priorities with responsibility for business performance and budget management, while acting as an advisor for leadership team; requires the ability to partner, execute, and lead through influence and collaboration across the company.
HUMAN RESOURCES
• Responsible for leadership of direct reports and their teams (interview, recruitment and selection of candidates, performance management - Appraisal/PDP, colleague development and motivation, counselling/disciplinary issues).
• Maintains and enhances the open-door policy to all colleagues by providing advice and guidance when needed regarding their issues or concerns and/or grievances.
• Ensures full compliance with Kerzner people processes and deadlines that govern all Kerzner properties. i.e., CES, SAP, Probation Reviews, etc.
• Ensures that the administration of the performance review process and follow-up for all issues are done in a timely manner and results of both reviews and follow-ups are communicated to all relevant individuals.
• Maximizes productivity and achieve optimum staffing levels to minimize additional payroll costs.
• Reviews manning and recruitment of all positions.
• Ensures 100% compliance with all mandatory trainings.
SKILL EXPERIENCE & EDUCATIONAL REQUIREMENT
• Fluent in written and spoken English, with other languages is a distinctive advantage
• Minimum 3-5 years of international experience in a similar role in 5-star hotels or resorts
• Bachelor’s degree in food & beverage service operation/or similar field
• Exceptional interpersonal skills and be able to interface effectively with all levels of management
• To be able to work well under pressure
• Substantial YoY (Year-over-Year) growth of 15% in average check
• Excellent organizational & great customer service skills
• Computer literate (Microsoft Office, Micros)
• To be able to communicate effectively and do multiple tasks
• Guest-driven
• Team player
• Flawless communicator
• Passionate
• Well-organized
• Experience in luxury service
Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.
