À la carte restaurant manager

TASKS

Ensuring the highest quality of Guest service and taking care of the standards of served products,
Management and coordination of the subordinate team's work,
Developing teamwork, conducting training and instruction for employees,
Ensuring timely flow of information and proper communication within the team,
Improving existing and creating and implementing new procedures necessary for the proper functioning of the restaurant,
Preparing reports on the restaurant's activities and settling the outlet to the F&B Manager,
Achieving set business goals,
Creating the department's budget, controlling and optimizing costs and work schedules,
Ensuring proper cooperation with other F&B outlets and other hotel departments.

expectations

Min. 2 years of experience in a similar position and in the hospitality industry,
Passion for hospitality and gastronomy,
High personal culture and focus on providing services at the highest level,
Excellent organization of own work and of the subordinate team,
Ease in establishing contacts and the ability to work both in a team and individually,
Ability to plan, think analytically, and work under time pressure,
Independence, initiative, and commitment to assigned duties,
Reliability, punctuality, and attention to detail,
Knowledge of the Office suite (Word, Excel),
Knowledge of hotel systems
Knowledge of English at a level enabling fluent communication.

We offer

Stable employment based on a form of cooperation according to your preferences,
In case of relocation, the possibility of accommodation on the premises,
Opportunity for professional development within the department and hotel structures, as well as participation in trainings organized by the hotel,
A friendly work atmosphere full of positive energy and a well-coordinated team,
Participation in the #PlatinumCareer motivation program, which comes with a range of benefits,
Free English course during working hours,
Discounts up to 50% on: treatments at Dr Irena Eris salons, stays at Mountain Resorts brand facilities, use of the gastronomic part of the facility.
Group insurance,
Employee meals,
Holiday packages,
Employee parking.