Manager, Restaurant 
(14361)

SIRO Boka Place is more than a hotel – it’s a movement; a global lifestyle brand where world-class wellbeing meets exceptional hospitality – through a combination of state-of-the-art fitness, nutrition, sleep, recovery, and mindfulness facilities in purpose-designed destination hotels. Our hotels empower guests to unlock peak mental and physical performance, no matter who they are, or what they’re striving to achieve. We realise exceptional, immersive lifestyle destinations where you can live without compromise.

Nestled between pristine blue Adriatic waters and mountains of conserved greenery, SIRO Boka Place, Montenegro offers coastal city charm and boundless opportunity. Unlock your potential and embark on a new adventure as part of a community passionate about fitness and wellbeing.

This is a summary of the key duties and responsibilities related to the position below and includes the skills, experience and educational background required by the employee, as well as the competencies and behaviors that are expected at this level.

Please take your time to read through it, sign the acknowledgement and hand it back to Human Resources.

• Position               Manager, Restaurant
• Grade                                 MNG
• Department                       Food & Beverage
• Reports to                          Director, F&B
• Subordinates                     Restaurant Team
• Working time:                     Full / Seasonal

Job Summary

Assisting the Manager, F&B to plan, organize and direct all process of the outlet to ensure the outlet provides quality food and beverage service that is consistent with the SOPs and LQA. Achieves maximum revenue and profit in line budgeted and forecasted projections.

Key Duties and Responsibilities

• To ensures that all colleagues activities adhere to and support the resorts targets  
• Be fully compliant with all areas of LQA
• Work with Culinary on menu engineering
• Adhere to all Resort rules and regulations as per Service Standard Policies and procedures.
• Applies creative solutions and purposes ideas to grow develop and improve the business.
• Oversee and monitor departmental schedules
• To ensures that the outlets operational budget is inline and costs are strictly controlled by maximizing profit
• To assist in the preparation of the department budget and the sales and marketing plans
• Achieves sales and profit targets and enhances the margins through effective stock management and minimizing controllable costs
• Conducts regular team briefings and meetings
• Fully engages with the CES process and action planning
• Analyses ReviewPro for areas of improvement
• Ensures that an effective link is maintained between kitchen and service areas
• Manages the level, consistency and quality of table and/or counter service of all menu items
• Ensures that all outlet processes adhere to all food hygiene regulations and procedures
• Consistency monitors of food and beverages being served and service quality, escalating any major problems/complaints to
• Senior Management actively promotes the use of up selling techniques within outlet to exceed guest expectations and increase revenue

• Provides specialist advice to customers and colleagues on food and beverages
• Monitors all aspects of food and beverage quality and hygiene and takes immediate corrective action when required
• Actively seeks and reviews customer feedback in regard to food quality, service and overall satisfaction and takes appropriate and timely action
• To conduct performance appraisals for all employees in the outlet to discuss existing performance and areas of improvement
• Takes full responsibility of the outlet including but not limited to the financial performance
• Be well versed and knowledgeable of the hotels Fire Evacuation and all Emergency procedures as well as health and safety requirements in the Workplace.  Ensure colleagues are aware of their duty of care as determined by legislation and that they maintain complete familiarity.

• Be aware of cybercrime and common scams as communicated by the Kerzner Global IT team, filter and detect these attempts, and ensure that guest and company safety is protected.

• Must be very well groomed and presentable and be an inspiration to team members – setting a good example at all times
• Outgoing, confident, good communication skills with the right attitude, whose flexible and a great team player who works well under pressure Analytical Thinking, Sincere and Dependable
• High sense of responsibility
• Dynamic, energetic  and creative individual
•  Self-motivated, high achiever
• Enjoys being held accountable
• Committed and passionate about F&B
• Dynamic, energetic  and creative individual
• Confident to deal with peers and senior colleagues has the ability to empower others to make decisions
• Good English Speaker and Good Written business English
• Experience MS Office, including Word, Excel, PowerPoint and Outlook
• Good all round Business Admin Skills
• P&L financial awareness
• Focus on new world wide market trends
• Experience in restaurant control
• Knowledgeable on how to do Menu Engineering
• Creates bench marketable product standards
• Experience in managing food costs and inventory control
• Worked or interned in a leading luxury 5 star hotel for at least 2 years

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.