Summary
Date Posted: Tuesday, February 25, 2020 , Base Salary: Not Disclosed

JOB DETAILS:
Restaurant Manager
It’s show time! Are you sophisticated? Do you have a love for food? Can you inspire a team? If you Say Yes I Can! here at the Radisson Blu Hotel, we’re looking for passionate hoteliers just like you!
At Radisson Blu Hotel, we are one team and make memorable moments for our guests.
If you are upbeat, able to run a restaurant with passion in order to create the Wow Factor and a memorable dining experience, then this could be your next course.
A smile is essential, but you can’t hide behind it, you must be confident in business essentials, guest satisfaction and revenue generation. .

Key Responsibilities of Restaurant Manager:
• Ensures that guests receive quality service at all times
• Achieves customer satisfaction and Food & Drink revenue goals by managing Food & Drink team members.
• Maintains a thorough working knowledge of the food & drink menus
• Develops and recommends appropriate training and development to meet Hotel and departmental needs
• Controls and analyses operational departmental costs on an on-going basis and takes necessary action to control negative deviation.
• Utilises leadership skills and motivation to maximise team member productivity and satisfaction
• People developer/exporter

Job Skills: Not Specified

Requirements of Restaurant Manager:
• The candidate must have Zambian Nationality and Citizenship
• Excellent writing and speaking skill levels of English
• At least 10 years of work experience in different types of restaurants – as waiter, bar tender, supervisor, etc.
• At least 8 years work experience from large hotel F&B Departments – with experience of serving breakfast, lunch and dinner for over 150 guests on a regular basis.
• At least 5 years’ management experience within hotel F&B Departments – with experience of leading and developing teams of at least 15 team members.
• Proven knowledge and skills in using office related computer systems – eg Word, Excel, Powerpoint, etc.
• Proven knowledge and skills in managing F&B menu/ordering systems (eg Micros)
• Proven knowledge and skills in leading and developing service staff – scheduling, training, staff assessments/evaluation, up-selling etc.
• Proven knowledge and skills in delivering professional service to hotel and restaurant guests
• Commercially aware
• Driven and ambitious to inspire the team to consistently deliver and exceed service standards
• Clear thinker with excellent communication abilities

Job Education Requirements: Not Specified

Job Experience Requirements: Not Specified

Work Hours: 8

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