Director of Restaurant

Operational

· Ensures that minimum brand standards have been implemented.

· Ensures that all Touches of Hyatt and the Food and Beverage Top 20 are implemented.

· Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.

· Works closely with other Outlet Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

· Ensures that Food and Beverage employees work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.

· Tastes and monitors the food and beverage products served throughout the operation, provides feedback where appropriate.

· Monitors service and food and beverage standards in the Outlet. Work with the Assistant Outlet Managers, Executive Sous Chefs and Chef de Cuisines to take corrective actions where necessary.

· Conducts frequent and thorough inspections together with the Executive Sous Chef, of the Food and Beverage Operation.

· Frequently verifies that only fresh products are used in food and beverage preparation.

· Assists the Executive Chef/Executive Sous Chefs with creative suggestions and ideas.

· Conducts monthly inventory checks on all operating equipment and supplies.

· Liaises with the Kitchen and Beverage Department on daily operations and quality control.

· Have a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend Food and Beverage combinations and upsell alternatives.

· Ensures that the outlet is kept clean and organised, both at the front as well as the back of house.

· Liaises and organises with Housekeeping Department that the established cleaning schedules are strictly adhered to.

Customer service

· Ensures that all employees deliver the brand promise and provide exceptional guest service at all times.

· Ensures that employees also provide excellent service to internal customers in other departments as appropriate.

· Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

· Maintains positive guest and colleague interactions with good working relationships.

· Establishes a rapport with guests maintaining good customer relationships.

· Personally and frequently verifies that guests in the Outlet are receiving the best possible service.

· Spends time in the Outlet (during peak periods) to ensure that the Outlet is managed well by the respective employees and functions to the fullest expectations.

Administrative

· Assists to ensure that the Food and Beverage activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.

· Oversees the preparation and update of individual Departmental Operations Manuals.

· Conducts regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.

Financial

· Maximises employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

· Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.

· Ensures that the outlet is operated in line with maximising profit while delivering on the brand promise.

· Achieves the monthly and annual personal target and the outlet’s revenue.