RESTAURANT MANAGER Main purpose: The Restaurant Manager is responsible for overseeing the efficient running and profitability of the F&B outlets according to our standards and procedures. She/he is a foody and never stops to develop his/her knowledge about gastronomy. She/he is passionate and generous and a strong leader. Reports to: Food & Beverage Manager Main duties and responsibilities: Responsible for ensuring the happiness and satisfaction of guests. Ensure that policies and procedures are complied with our standard of service; Be able to align with our philosophy of creating authentic and unique experiences for our Guests; Able and willing to motivate the team to obtain guest satisfaction and perform at the high end of the market; Accomplish people development objectives through recruiting, training, coaching, counselling and supervising employees; Involved in recruitment and selection process; Responsible for Restaurant financial goals and service standards; Budget control, working closely with F&B Manager; Inventory and cost control; Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines; Producing staff rotas. We offer: Permanent contract according to C.C.N.L. Settore Turismo. Learning & development activities and career opportunities. Opportunity to stay in one of our hotels at a reduced rate (35€ per night) upon reaching 6 working months. You will also be entitled to 50% discount at bars and restaurants of the Company and 20% discount on wellness treatments at our Spa and on products "Irene Forte". Staff celebrations. Competencies required: Managing Team Performance: Sets high standards for oneself and Team Members, provides guidance, development and takes corrective action in order to achieve consistently high levels of service. Personal Effectiveness: Adapts interpersonal style and skills so that high quality results are achieved. Modifies behaviour to accommodate for certain individuals, situations and different tasks. Personal and team development: Seeks opportunities to learn and to develop themselves and others in order to add value to the performance of the department and hotel. Business awareness: Understands the direct connection between day-to-day service delivery and how it impacts departmental, hotel and company success. Service excellence: Delivers service standards, which consistently exceed guest expectations. Technically skilled: Demonstrates and understands job requirements and displays the technical skills and knowledge required to perform job well and in line with the departmental SOPs. Other requirements: Fluent in Italian and English at a proficient level, a third language is preferred At least 3 years of professional experience in a similar role in 5 stars hotels and/or well-known restaurants preferably at international level; Valid HACCP certification; Certificate as Professional Sommelier and/or gastronomy studies preferred; Preferable evidence of self-development through specialized courses, conferences/workshops; Familiar with F&B management software (e.g. Symphony, FutureLog), and Microsoft Office package. #J-18808-Ljbffr