Restaurant General Manager Nobu at One&Only Resorts

Job Summary

• To co-ordinate and manage all elements of the restaurant dining experience, by ensuring the smooth running of the restaurant. Maintaining the standards and ensuring staff follow guidelines and procedures. Manage all areas of Human Resources including payroll, all personnel documentation, disciplinary action etc. To oversee and supply feedback to all levels of staff by way of performance appraisal

DIRECT AND MANAGE NOBU RESTAURANT TO ACHIEVE FOOD & BEVERAGE GOALS

• Utilise leadership skills and motivation to maximise employee productivity and satisfaction
• Monitor hotel’s overall service and team work daily, and make recommendations for improvement to Department Heads
• Select and develop strategies to improve guest service, food production techniques and efficiency
• Analyse financial reports relating to food & beverage, and take corrective action and follow-up
• Achieve goals for “willingness to return”, “customer complaints per thousand” and “customer comment index”
• Manage and co-ordinate pricing and preparation of menus, beverages, and wine lists by taking the following into consideration:
• local requirements
• market needs
• competition
• trends
• potential costs and labour costs
• availability of food & beverage products
• merchandising and promotions
• Approve all wine purchasing, and other food & beverage items in accordance with corporate quality standards
• With the NOBU Chef, maintain an updated recipe file for all food and beverage items to include:
• sales history
• sales mix
• actual costs
• potential costs
• par stocks
• production time
• Prepare NOBU restaurant business plan based on input from Food and Beverage Manager
• Assist in the development of the Food & Beverage departments annual business plan, by developing strategies to increase sales in food & beverage in NOBU

LAWS, REGULATIONS AND POLICIES

• Monitors and makes sure NOBU restaurant  follow all applicable laws
• Monitors purchasing practices to ensure maximum quality to lowest possible price
• Monitors and ensures highest levels of guest satisfaction by providing quality guest services and products within corporate standards

HUMAN RESOURCES MANAGEMENT

• Screens, interviews and selects potential Assistants & Supervisors for department
• Assists in the selection process
• Develops and recommends appropriate training to meet guest needs Checks that staff meets and exceeds guest expectations by training and encouraging staff to provide Blow Away service
• Identifies training needs, and makes sure staff receives training, including skills training to provide consistent, reliable service
• Assists food and beverage Department Heads to assess training needs and develop their departmental training plans
• Identifies employees with potential for promotion and/or transfer and makes appropriate development plans for him or her together with the Human Resources Manager
• Conducts and guides Department Heads, and works closely with the Human
• Resources Manager on the following Human Resources related tasks:
• Performance appraisals
• Coaching
• Counselling
• Discipline and grievance
• Employee relations
• Wage and salary administration
• Compensation and benefits
• Succession planning

EMPLOYEE RELATIONS

• Fosters and develops effective employee relations within department and throughout the hotel
• Establishes and maintains effective internal communications, including daily meetings with own Assistant manager and Supervisors, to ensure optimum team work and productivity
• Conducts monthly departmental meetings with all food and beverage staff present Looks for ways to motivate and challenge employees

HEALTH AND SAFETY

• Ensures that all potential and real hazards are reported and reduced immediately
• Fully understands the hotel’s fire, emergency, and bomb procedures
• Ensures that emergency procedures are practised and enforced to provide for the security and safety of guests and employees
• Ensures that employees work in a safe manner that does not harm or injure self or others
• Stimulates and encourages a general awareness of health and safety in tasks and activities carried out within the division
• Ensures the safety of the people and property within the premises by applying hotel regulations, adhering to existing laws and regulations
• Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening
• Ensures that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct of hotel employees is maintained by all employees in the department
• To be aware of, and comply with, safe-working practises as laid down under the Health and Safety at Work Act 1974, as applicable to the work place. This will include the awareness of any specific hazards at the work place.

SERVICE

• Liaise with staff in relation to customer satisfaction
• Manage the floor in its entirety during the shift, overseeing reservations, table plans, assigning staff to areas of the restaurant, organisation of functions, meeting and greeting customers, and staff training
• Ensure staff follow the standards and rules set by the company to attain excellent customer service
• Keep a positive attitude at all times and constructively promote Nobu Cape town.
• Endeavour to continuously motivate staff through constructive feedback, suggestions and on-going training.
• Ensure that all customer dealings are made according to the set procedures.
• To arrange the service and restaurant for the shift including the seating plan, optimising the booking sheet including working with VIP’s and regulars
• Discuss  issues with managers about staff performance so appropriate action can be taken
• Keep company and client information confidential at all times
• Achieve budget targets and control staff wage levels

PERSONNEL

• To oversee all aspects of HR for the group including conducting all disciplinary action, maintaining the payroll system and advising captains and managers on correct procedure
• Documenting all staff issues including employment forms, disciplinary actions etc.
• Organising visas for staff when required
• Maintaining staff levels including advertising and interviewing in conjunction with the Managing Director
• Organise induction packs and ensure staff have been inducted correctly
• Liaising with security about lockers and keys
• Liaising with the hotel in regards to supply of uniforms for staff
• Create and maintain the performance appraisal system
• Inform MD about people due for pay reviews and supply the necessary paper work
• Ensure Health and Safety and Fire Safety regulations are adhered to

MISCELLANEOUS

• Attends meetings and training required by the EAM Food and Beverage Manager and Assists colleagues to perform similar or related jobs when necessary
• Ensures guest satisfaction by attending to their requests and inquires courteously and efficiently
• Accepts flexible work schedule necessary for uninterrupted service to hotel guests and the hotel’s stakeholders
• Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to appropriate individual
• Continuously seeks to endeavour and improve the department’s efficient operation, and knowledge of own job function
• Is well updated on, and possesses solid knowledge of the following:
• Hotel fire, bomb and emergency procedures
• Hotel health and safety policies and procedures
• Hotel facilities and nearby sights of interest and importance (i.e. hospitals, stations, tourist sights)
• Hotel standards of operation and departmental procedures
• Current licensing relating to own department and the hotel
• Accepted methods of payment by the hotel
• Short and long term hotel, as well as corporate marketing and promotional programs
• Corporate clients and clients generating high business volume
• Union agreements

GENERAL

• To attend the weekly captain and managers meeting
• Create trainings to ensure staff  knowledge in all areas of the restaurant

Additional

• Assess guest complaints/ issues taking proper, prompt, and effective corrective action to ensure the best possible satisfaction to our guests.
• Conduct oneself in such a manner as to reflect Nobu Cape Town’s standards. Act as a leader and role model for all staff to emulate.
• Give feedback to managers and captains relating to guest satisfaction.
• Maintain communication with management and captains relating to on-going and new training concepts

SKILLS, QUALIFICATIONS AND REQUIREMENTS

• A three-year college degree or equivalent education/ experience.
• Four years of employment in a related position in a luxury hotel or resort.
• Requires advanced knowledge of the principles and practices within the Food & Beverage/Hospitality profession.  This includes the knowledge required for management of people, complex problems and food and beverage management.
• Ability to study, analyze and interpret complex activities.
• Must possess highly developed communication skills to negotiate, convince, sell, and influence other managerial personnel, hotel guests, and /or corporate clients
• Highly organized and able to prioritize and meet deadlines in a fast-paced environment.
• Computer literacy a must, with a strong knowledge of Word, Excel, Word, Outlook and PowerPoint