Restaurant Manager

Join us at Accor, where life pulses with passion!​

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitalityis a work of heart,​
Join us and become a Heartist®.

GENERAL PURPOSE:

• Behaves and acts (as a manager) in an exemplary fashion, embodying the brand mindset.

• Conveys the hotel's image and atmosphere by providing a warm and friendly welcome, being available and frequently visible in the hotel

• Helps employees improve their skills and provides support for career development

• Manages, motivates and organises personnel in order to improve the quality and creativity of F&B services, in line with brand standards. Makes suggestions for improvement.

• Takes part in the definition of hotel strategy and implements it in the F&B department

• Improves the department's results by increasing sales, improving the management of points of sale (restaurant, 24hr service etc), spend and profitability

Financial Responsibilities

• To ensure that Food and Beverage department is managed successfully as independent profit center.
• To ensure that each place of work in the Food and Beverage department is managed by a Management Team (Assistant Restaurant Manager and Supervisor) who are totally accountable for their profitability.
• To monitor all costs and recommend measures to control them in accordance with the annual budgets.
• To establish an integrated cost management plan through product lining, minimal inventories, procurement and Delivery on Demand where possible and cost effective.
• To ensure that the Department Operational Budget is strictly adhered to and in line, and that all costs are strictly controlled.
• To monitor all cost and recommend / institute measures to control them.
• To set and control with the General Manager, Director of Finance and Cluster Director if P&C  any incentive schemes for F&B employees.
• To prepare monthly forecasts and schedule resources accordingly.
• To assist in the preparation of the Departmental Budget.
• To analyze and report on a monthly basis the Profit and Loss statements.

Operational

• Steers and promotes all the F&B points of sale

• Ensures that all information is duly passed on to the applicable departments

• Organises and supervises the preparation of points of sale according to activity forecasts and product information

• Ensures the brand's reference standards are properly applied

• Ensures that sales materials are of good quality and ensures that pricing is in line with strategy

• In conjunction with the Head Chef, prepares the menus, organises purchases and updates the cooking instructions

• Plans changes in the menu, sets prices and organises the work for the day in coordination with the Chef

• Passes on the management team's decisions

• Knows how all the hotel's departments operate and is able to replace another Head of Department in case of absence

• To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set
• To implement a flexible employee base, with the right mix of employees.
• To assign responsibilities to subordinates and to check their performance daily.
• To handle guest and employee inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.
• To ensure that health, hygiene and safety regulations are complied with and applied in the department in compliance with HACCP standards and procedures.
• To be fully aware and conversant of Accor spirit, values and goals and is responsible to integrate them in the day to day operation.
• To be fully aware and conversant of Accor environmental charter and is responsible to integrate them in the day to day operation.

Commercial/Sales

• Establishes excellent relations with guests

• Prepares the commercial action plan for the department and ensures its implementation

• Sets daily sales targets to be met by the team

• Is familiar with all the hotel's services and informs guests about them to encourage use

• Analyses guests' comments and implements any corrective actions as required

• Launches and deploys marketing initiatives in the local area in order to increase revenue

• Works in close collaboration with the sales department to ensure high standards of service and satisfaction for meetings customers

• Is actively involved in the local area to keep up-to-date with specific issues and needs

• Keeps close track of what the competition is doing

• Uses creativity and innovation to facilitate commercial operations

Administration

• Draws up the annual budget for the department and implements any corrective actions required

• Ensures that the management results for the department are in line with the hotel's targets

• Guarantees the respect of procedures governing cash operations, administration and audits, in line with the brand's internal audit guidelines

• Adapts department organisation as required and manages headcount for optimum "prime cost"

• Draws up, implements and ensures that internal checks are carried out

• Supervises F&B purchasing and manages stocks

• Checks inventories that have been carried out

• Ensures that food and beverage costs comply with requirements defined by the hotel and the brand

EXECUTIVE RESPONSIBILITIES

• Report directly to the General Manager.
• To respond to any changes in the Food and Beverage function as dictated by the industry, company or hotel.

Hygiene / Personal safety / Environment

• Ensures that the workplace remains clean and tidy

• Applies and ensures application of the hotel's security regulations (in case of fire etc)

Diversity & Inclusion for Accor means welcoming each and everyone and respecting their differences by giving priority only to qualities and skills in extending employment and development opportunities. Our ambition is to provide meaningful employment, a warm and welcoming culture, excellent working conditions and to promote the development of all people, including those with disabilities.
When applying, do not hesitate to let us know of any specific needs you may have so that we can take them into consideration.