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Restaurant & Bar Manager - 05/02/24

•Ensure that all employees establish a rapport with guests. Handle all guest requests and inquiries on food, beverage and service. •To be demanding and critical when it comes to service standards. •To ensure that the Outlet team projects a warm, professional and welcome image. •To ensure that all Departmental Operations Manuals are prepared and updated annually. • To maintain the Daily Log Book. • To submit to Food and Beverage Office the following: Holiday Critique, Monthly Objective Review, and Trainer’s Report. • To plan the outlet weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business. •To maintain outlet communication board. •To submit all guest / staff incident reports. •To report “Lost & Found” items, and handle them in accordance to the Policy & Procedures. •To control requisitioning, storage and careful use of all Operating Equipment and Supplies. •To understand and strictly adhere to the Hotel’s policy on Fire, Hygiene, Health and Safety. •To report for duty punctually wearing the correct uniform and name tag at all times. •To maintain a high standard of personal appearance and hygiene at all times. •To maintain a good rapport and working relationship with staff in the outlets and all other departments. •To attend and contribute to all staff meetings Departmental and Hotel training as scheduled and other related activities. •To undertake any reasonable tasks and secondary duties as assigned by the Food & Beverage Manager. •To respond to any changes in the restaurant function as dictated by the hotel. •To project at all times a positive and motivated attitude and exercise self-control. •To provide a courteous and professional service at all times. •To conduct monthly staff meetings. •To attend all meetings as required by HOD’s. •To prepare and participate in the Monthly Objective Review. •To ensure that the outlet is managed efficiently according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times, following Crowne Plaza Standards. •To assign responsibilities to subordinates, implementing Multi-Tasking principle and to check their performance periodically. •To establish a pool of qualified part time employees in conjunction with the Human Resources Department. •To be a hand on Manager and be present at all times in the Restaurant, especially during busy periods. •To implement a flexible scheduling based on business patterns. •To establish and strictly adhere to the par stocks for all operating equipment, supplies, inventoried items, and to ensure that the outlet is adequately equipped. •To conduct monthly inventory checks on all operating equipment and supplies. •To control the requisitioning, storage and careful use of all operating equipment and supplies. •To conduct daily pre-shift briefings to employees on preparation, service and menu. •To liaise with the Kitchen team on daily operations and quality control. •To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and upsell alternatives. •To handle guest enquiries 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 establish a rapport with guests maintaining good customer relationship. •To ensure that the outlet cashiering procedures are strictly adhered to and that the Point of Sale system is updated and operated correctly.

Type:		Emploi		Type de contrat:		CDI
Localisation:		Indifferent		Contrat:		Temps plein
Expérience:		1 à 2 ans		Langue:		Français Anglais
Compétences requises:		•Hands on mentality 80% operations, 20% administrative •Great communication skills •Fluent of English and French and/or Dutch •Degree in hospitality management or similar • Strong motivational and people skills •Acute financial management skills •Good business awareness for achieving successful performance • A minimum of experience in the field is necessary. • Extensive food and beverage knowledge • Familiarity with restaurant management software • Problem-solving ability to resolve issues as they arise • Team working skills to be able to lead a team and be a part of it

L'entreprise

Coordonnées de l'entreprise:		Crowne Plaza Brussels Airport - 4* Crowne Plaza Brussels Airport Leonardo Da Vincilaan 4 1831 Diegem
Site internet de l'entreprise:		http://www.crowneplaza.com/cpbrusselsarpt
Description de l'entreprise:		The contemporary Crowne Plaza Brussels Airport is located a stone’s throw away from Belgium National Airport and next to the Brussels Ring, which connects to all major capitals in the Benelux. The hotel is part of “The Corporate Village” which consists of 76,000 m2 office space and is home to many national and international companies. All 315 guest rooms, including a range of suites and a Club Floor, are designed using the latest trends and are the perfect haven of peace. CRAFT Restaurant memories come from many places. The sights, sounds, scents and, most importantly; the service.
Offre de l'entreprise, conditions et avantages:		-Competitive salary -Life insurance after 6 months of employment -Health insurance for you and your family members after 6 months of employment -Transportation costs partly reimbursed -One meal per shift -Employee rate at IHG hotels worldwide
Envoi CV (et lettre de motivation):		CV and motivation letter required Maud Lambert– HR Manager Veronica Silva - HR Coordinator Bruzm.job@ihg.com HR department Leonardo Da Vincilaan 4 1831 Diegem