Restaurant Manager, Tapasake 
(17183)

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. 

Sparkling in warm Indian Ocean, on a private peninsula wrapped in ribbons of sand, One&Only Le Saint Géran is a vibrant tropical playground where the marvels of Mauritius are revealed in ultimate style. 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.

About the Role

The Manager, outlet is responsible for providing maximum guest satisfaction whilst maximizing sales and controlling expenses.

Key Duties and Responsibilities:

• To ensure that all guests are greeted, welcomed and seated in a courteous, polite and helpful manner. To attend all guests with the correct title and to requirements promptly.
• To proactively promote and exceed agreed CS, engagement survey and financial scores
• To be fully conversant with the Restaurant operation and to efficiently manage the operation of all shifts
• To take a keen interest in the current business situation and to bring in sound ideas to increase profit, decrease spending, up selling orders, beach dinners and maximizing guests spent where possible.
• To efficiently administer and action the daily mail, guest report lists, staff  schedules, leaves forms and other paperwork that is required and to ensure accurate notes are kept and are accessible
• To effectively communicate with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated to the right addressee
• To communicate with Head Chef on particular guests’ requirements, and maintain a close and professional working relationship with the kitchen at all times
• Safety of the working environment in the department is maintained
• A briefing(line up) is held on a daily basis and important events are communicated to all employees
• To be actively involved in all staff related issues and to handle them in a professional manner
• Responsible for all departmental induction training and on the job training of new members of staff and also newly promoted staff
• Assist in conducting appraisals
• To understand the need for training and development of all individuals and to take a proactive approach in training employees on their responsibilities regarding Fire and Bomb Safety, Health and Safety and Food Hygiene
• Attend F&B Management meeting on a daily basis and cascade down all the informations to the team
• The restaurant manager will ensure that operations hours are well covered at all time and will support other restaurants during peak time
• To ensure that opex inventory are carried out on a monthly basis and report is sent to F&B Manager together with action plan to reduce breakages
• To ensure that Operating supplies purchase request is done after F&B manager approval
• The restaurant manager will manage the weekly forecast and all the colleagues vacations, refunds off, public holidays to ensure that the Manhour are properly and fairly carried out.

Skills, Experience & Educational Requirements:

• Should have at least a diploma in Hotel Management 
• Should have at least 3 years of experience in the same role in an International Ultra-Luxury Resort. 
• Good communication and interpersonal skills
• Excellent customer service skills
• Team-leading skills
• The ability to work independently
• The ability to use own initiative
• Good numeracy skills
• The ability to motivate others but also impose disciplinary measures if necessary
• Good problem-solving skills
• Good organisational skills
• Experience in other outlets as part of their cross exposure or induction
• Must be fluent in written and spoken English and French 
• Food handler's certificate is a must

Ability in:

• Recruiting, training and supervising staff
• Agreeing and managing budgets
• Planning menus
• Ensuring compliance with hygiene and health and safety legislation/guidelines
• Promoting and marketing the business
• Overseeing stock levels
• Ordering supplies
• Producing staff rotas
• Handling customer enquiries and complaints
• Taking reservations
• Greeting customers
• Planning
• Problem solving
• Preparing and presenting staffing reports.
• Keeping statistical and financial records
• Producing plans to increase/maximize sales and profits
• Handling administration and paperwork
• Liaising with customers, employees, suppliers, sales representatives etc
• Making improvements to the running of the business.

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.