Restaurant Manager- Borgo San Felice Resort

Job Description:

Within the hotel, the Restaurant Manager working alongside the F&B Manager is responsible for supervising and coordinating the smooth operation of the food & beverage department, specifically:

• Work proactively to improve guest satisfaction and comfort by providing a positive and timely response to guest requests.
• Manage the food & beverage team by promoting a culture of growth, development, and performance within the department.
• Responsible for the F&B department budget, ensuring costs and inventory are controlled, and productivity and performance levels are achieved.

Additional benefits and conditions include:

• Seasonal fixed-term contract (March-November 2024) with right of precedence for the following year.
• Flat-rate Tourism CCNL and annual production bonus.
• Full-time availability from Monday to Sunday with one day off during the season.
• Board and lodging in a shared apartment (rooms for two people).
• Utilities charged to the company.
• Internal training at management and procedures level.
• Training on Relais & Chateaux standards, quality assessment, and regulations.
• HR Relais & Chateaux circuit insertion plan.
• Assistance and health support with the Company Doctor.
• Company Total Quality Program.
• Opportunities for travel for specific training.
• Relais Team Program of Relais & Chateaux.
• Access to hotel services with exclusive discounts, in accordance with company policy.

Minimum Requirements:

• Diploma/Degree.
• At least 3 years of experience in the same role in 5-star luxury hotels.
• Excellent communication, leadership, and team management skills.
• Ability to multi-task, a hands-on approach, and customer focus.
• Fluent knowledge of English and a second language.

Please note: If you are NOT a passport holder of the country for the vacancy, a work permit may be required. Check our Blog for more information.

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