Restaurant Manager at Seaham Hall

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Restaurant Manager

Seaham Hall

Full Time

2 Years Experience

Up to £35000 / Year

Restaurant Manager

Seaham Hall

Full Time

2 Years Experience

Up to £35000 / Year

Skills

Microsoft Office

Basic Knowledge of Wines

Advanced Knowledge of Wines

Basic Beers/Spirits Knowledge

Advanced Beers/Spirits Knowledge

Fine Dining Experience

Job description

Role: Restaurant Manager

Location: Seaham Hall, County Durham

Resort information: https://www.seaham-hall.co.uk/

Salary: Up to £35,000 dependant on experience, to be discussed at interview plus share of service charge

Hours: 40+ hours, will include a variety of shifts including Manager on Duty including weekends & bank holidays.

Relationships: General Manager, Kitchen, Front of House Team

Seaham Hall is the home to five red star personable luxury situated on the Durham Heritage coastline. Steeped in history and heritage we offer a home away from home experience for all to adore. Seaham Hall boasts twenty-one individually styled suites set in thirty-seven acres of beautifully landscaped gardens and is home to the five-luxury bubble Serenity Spa. The Serenity Spa offers the very best in immersive facilities and wellness treatments designed to balance and restore the senses. With two onside dining locations, guests can choose from The Dining Room with dishes inspired by the rugged North Sea and Durham countryside or The Ozone restaurant nestled in the vibrant Serenity Spa drawing on Pan-Asian influences.

People are our passion and our mission is to create the ultimate Northern hospitality through our warming charm. Human connection, personal experience, brand evolution and location pitch us at the top level of emotive hospitality.

We are looking to recruit a Restaurant Manager in The Dining Room who is ready to take the dining experience at Seaham Hall to the next level.

Are you a team player, self driven, dedicated and committed to providing service to the highest quality as well as providing in-depth knowledge on food and drink to our guests so they receive the best possible experience each and every time?

If this sounds like you and you are looking for a new challenge and have the skills, talent and experience then we want to hear from you today!

RESPONSIBILITIES

Overall responsibility for all front of house and back of house operations in the restaurants.
To have a full understanding of the duties and responsibilities of all team members.
Overall responsibility for liquor control, tracking of food and beverage hospitality & wastage, staffing levels and costs, menu presentation, glassware & crockery stock, bookings & nightly banking.
Overall responsibility for staff training, performance, appearance, timekeeping, personnel files, staffing levels and uniforms.
To ensure that all relevant standards are met at all times with regards to breakfast service, all day dining service, room service and private dining.
Review and improvement of SOP’s and standards.
Ensure staff understand and comply with all Fire, Health & Safety policies and procedures.
Ensure staff understand and comply with rules and regulations as outlined in the staff handbook.
Attend all relevant meetings; HOD, Events, etc.
To lead the restaurant staff as an example of excellence
To drive sales through a proactive approach to service delivery
To provide constructive and honest feedback and support to all members of the team
To foster excellent professional relations between the kitchen and the front of house team
To develop a solid base of regular guests through recognition and appreciation of their custom
To empathise the importance of 5 star and personalised service during the breakfast, lunch and dinner periods
To assist the General Manager with staffing decisions to ensure that the F&B areas are sufficiently staffed to maintain the hotel’s 5 star standards during all service periods
To be seen as approachable and open towards the staff
To consider the wider operations of the Hotel
To carry out Duty Manager Shifts as required

GENERAL DUTIES AND RESPONSIBILITIES

To understand fully and comply with all Fire, Health & Safety policies and procedures.
To show willingness to be flexible at all times in the assistance of other hotel departments as the needs of the business dictate.
Adhere to Company rules and regulations as outlined in the staff Handbook.
To fully understand and maintain all relevant IT systems relating to the Food and Beverage operation. Restaurant Diary, Simphony and Opera.
To play an active role in the marketing of the Food and Beverage Operation, liasing with the Head Chef, Marketing Team and General Manager
Carry out duty management shifts as and when required
To manage and oversee all weddings, conferences and events.
Any other projects, duties, or responsibilities as arranged with the General Manager.
Conduct pre and post training course briefings
To conduct daily pre service briefings
To have excellent product knowledge and exhibit to your team and the guests
Lead and participate in regular training sessions
Take a keen interest in the day to day operations of the food and beverage areas and wider hotel (i.e. Stock Control, Housekeeping, Wage Costs, Profitability)
Support and train in conjunction with the Chefs regarding menu training
To advise and deal with any grievances or other issues professionally and without bias
To deal with customer complaints as professionally and effectively as possible
To maintain excellent housekeeping standards throughout the food and beverage areas
To ensure the highest standard of service is adhered to at all times
To offer our guests a personalised experience
Constantly monitor waiting staff in a 5 star manner
To promote sales through service
Offer our guests a genuinely warm and hospitable atmosphere
To consider the impact on the team when absent or late
To provide the service of food and beverage to a high 5 star standard
To meet and exceed the expectations of our guests
To demonstrate a genuine warmth and hospitality
To demonstrate a genuine respect for your colleagues and our guests
To take full advantage of the training offered to you
To support your colleagues in delivering our 5 star service
To exhibit an excellent standard of grooming
To demonstrate excellent timekeeping
To demonstrate flexibility in terms of working hours
To use your own initiative and time to further develop your knowledge of the products and services offered
To act as an ambassador for your own department when in other areas of the Hotel

Benefits

In-house training will be provided
Exciting opportunity to be a part of the growing business with the expansion of our estate to include self-catering lodges, chance to be part of an award-winning business with many accolades including gold winner at the North East England Tourism Awards 2020 and a finalist in The Cateys 2020 for Independent Hotel of The Year
Competitive salary
28 days holiday per annum for full time hours
On-site parking
Monthly and annual team incentives and reward schemes including employee of the month, retail commission bonus and a share of service charge.

Role: Restaurant Manager

Location: Seaham Hall, County Durham

Resort information: https://www.seaham-hall.co.uk/

Salary: Up to £35,000 dependant on experience, to be discussed at interview plus share of service charge

Hours: 40+ hours, will include a variety of shifts including Manager on Duty including weekends & bank holidays.

Relationships: General Manager, Kitchen, Front of House Team

We are looking to recruit a Restaurant Manager in The Dining Room who is ready to take the dining experience at Seaham Hall to the next level.

If this sounds like you and you are looking for a new challenge and have the skills, talent and experience then we want to hear from you today!

RESPONSIBILITIES

Overall responsibility for all front of house and back of house operations in the restaurants.
To have a full understanding of the duties and responsibilities of all team members.
Overall responsibility for liquor control, tracking of food and beverage hospitality & wastage, staffing levels and costs, menu presentation, glassware & crockery stock, bookings & nightly banking.
Overall responsibility for staff training, performance, appearance, timekeeping, personnel files, staffing levels and uniforms.
To ensure that all relevant standards are met at all times with regards to breakfast service, all day dining service, room service and private dining.
Review and improvement of SOP’s and standards.
Ensure staff understand and comply with all Fire, Health & Safety policies and procedures.
Ensure staff understand and comply with rules and regulations as outlined in the staff handbook.
Attend all relevant meetings; HOD, Events, etc.
To lead the restaurant staff as an example of excellence
To drive sales through a proactive approach to service delivery
To provide constructive and honest feedback and support to all members of the team
To foster excellent professional relations between the kitchen and the front of house team
To develop a solid base of regular guests through recognition and appreciation of their custom
To empathise the importance of 5 star and personalised service during the breakfast, lunch and dinner periods
To assist the General Manager with staffing decisions to ensure that the F&B areas are sufficiently staffed to maintain the hotel’s 5 star standards during all service periods
To be seen as approachable and open towards the staff
To consider the wider operations of the Hotel
To carry out Duty Manager Shifts as required

GENERAL DUTIES AND RESPONSIBILITIES

To understand fully and comply with all Fire, Health & Safety policies and procedures.
To show willingness to be flexible at all times in the assistance of other hotel departments as the needs of the business dictate.
Adhere to Company rules and regulations as outlined in the staff Handbook.
To fully understand and maintain all relevant IT systems relating to the Food and Beverage operation. Restaurant Diary, Simphony and Opera.
To play an active role in the marketing of the Food and Beverage Operation, liasing with the Head Chef, Marketing Team and General Manager
Carry out duty management shifts as and when required
To manage and oversee all weddings, conferences and events.
Any other projects, duties, or responsibilities as arranged with the General Manager.
Conduct pre and post training course briefings
To conduct daily pre service briefings
To have excellent product knowledge and exhibit to your team and the guests
Lead and participate in regular training sessions
Take a keen interest in the day to day operations of the food and beverage areas and wider hotel (i.e. Stock Control, Housekeeping, Wage Costs, Profitability)
Support and train in conjunction with the Chefs regarding menu training
To advise and deal with any grievances or other issues professionally and without bias
To deal with customer complaints as professionally and effectively as possible
To maintain excellent housekeeping standards throughout the food and beverage areas
To ensure the highest standard of service is adhered to at all times
To offer our guests a personalised experience
Constantly monitor waiting staff in a 5 star manner
To promote sales through service
Offer our guests a genuinely warm and hospitable atmosphere
To consider the impact on the team when absent or late
To provide the service of food and beverage to a high 5 star standard
To meet and exceed the expectations of our guests
To demonstrate a genuine warmth and hospitality
To demonstrate a genuine respect for your colleagues and our guests
To take full advantage of the training offered to you
To support your colleagues in delivering our 5 star service
To exhibit an excellent standard of grooming
To demonstrate excellent timekeeping
To demonstrate flexibility in terms of working hours
To use your own initiative and time to further develop your knowledge of the products and services offered
To act as an ambassador for your own department when in other areas of the Hotel

Benefits

In-house training will be provided
Exciting opportunity to be a part of the growing business with the expansion of our estate to include self-catering lodges, chance to be part of an award-winning business with many accolades including gold winner at the North East England Tourism Awards 2020 and a finalist in The Cateys 2020 for Independent Hotel of The Year
Competitive salary
28 days holiday per annum for full time hours
On-site parking
Monthly and annual team incentives and reward schemes including employee of the month, retail commission bonus and a share of service charge.

Restaurant Manager

Skills

Microsoft Office

Basic Knowledge of Wines

Advanced Knowledge of Wines

Basic Beers/Spirits Knowledge

Advanced Beers/Spirits Knowledge

Fine Dining Experience

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Lord Byrons Walk, Seaham SR7 7AG, UK

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