Restaurant Manager | Season 2024 | Grand Hotel Timeo, A Belmond Hotel

Location

Messina | Italy

Job description

Our beautiful Grand Hotel Timeo, a Belmond Hotel in Sicily is searching for a talented Restaurant Manager to join our team of passionate professionals.

The ideal candidate has experience working in Italy, ideally in a resort, and will have a wealth of experience in F&B management & Operations with excellent knowledge and attention to details in deliverying excellence to our guests.

This position directly reports to the Food & Beverage Manager of Grand Hotel Timeo. The role requires the ability to handle routine matters effectively without guidance and interact with employees within the immediate business areas. The candidate should establish high levels of participation and set operational standards in line with service standards during the pre and post-opening stages of the project. They should also be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns, or special requests for guests, clients.
The ideal candidate should have expert knowledge of managing F&B logistics and operations. They should control F&B orders and all related documentation, and attend regular operational meetings to ensure effective coordination and cooperation between departments. Additionally, the candidate should observe the physical condition of facilities and equipment on a daily basis and make recommendations for corrections and improvements as needed.

The position is based in Taormina, Sicily and the contract is full time.
You must possess the legal right to work in Italy / EU.

Using considerable independent initiative and judgment, provides leadership and direction to ensure efficient, effective and profitable operation for Ristorante Timeo and In Room Dining at the Grand Hotel Timeo whilst supporting F&B initiatives as required. He / she will manage the day-to-day operation of the Ristorante Timeo and In Room dining departments that commensurate with running a successful commercial enterprise. The role entails knowledge and expertise to facilitate Restaurant and In Room Dining operational setups, designs, concepts, etc.

• Reports directly to the Food & Beverage Manager and Assistant of Grand Hotel Timeo.
• The Restaurant Manager is required to take full ownership and accountability for the Ristorante Timeo and In Room Dining operations of Grand Hotel Timeo.
• Ensure all routine matters are handled effectively without guidance and must be able to interact with employees within immediate business areas.
• Maintain and up-date as required a departmental filing system, which ensures that documentation is easily accessible.
• Adhere to the Company's Procedures and rules. Maintain strict confidentiality and ensure work is of the highest level.
• Establish high levels of participation in the project during its pre and post opening stages to set the required operational standards in F&B in line with international standards.

• Implements general policies in relation to F&B Service established by Belmond.
• Maximize Restaurant and IRD profitability and ensure that the market reputation is enhanced for the Hotel.
• Develops FB operating policies and procedures and directs the work of all venue managers/ associates.
• Plans, develops specific operational policies, programmes, procedures and methods, along with general policies to ensure it is in line with Corporate Guidelines.
• Develops, maintains and administers a sound organisational plan, and initiates improvements as necessary for Ristorante Timeo and In Room Dining.
• To remain up-to-date regarding developments in F&B field as well as attaining required qualifications (if any)
• Ensure cost effectiveness of Restaurant and In Room Dining operations in the hotel thereby positively impacting the department and overall hotel profits.
• Maintain safe working practices and conditions and ensure correct and effective use of all resources which includes all F&B related tools and equipment.
• Coordinate, engage and liaise with customers and regular guests on service related requests and improvements
• Monitoring day to day business revenue, cost and profit for adequate justifications against budgets/ forecasts and month end.
• Co-ordination and instructing and oversees the venue supervisors with their day to day needs and tasks
• Oversees the care and maintenance of all the F&B / restaurants’ physical assets andfacilities
• Conducts regular reviews of operational requirements to ensure best practice service
• Conduct F&B Audits within the hotel to maintain and align standards across the business.
• Implements and monitors the budget, monitors the quality of the food & beverage productsand services, and ensures maximum guest satisfaction.
• Ensures that all financial targets are being achieved.
• To compile and agree meaningful, achievable budgets through accurate research andapplication of in-depth knowledge of the industry
• To review and analyse monthly results, highlight problem areas and take appropriate actionto rectify poor performance.
• Ensures the highest standards for food and beverage at all times
• To ensure that company and statutory hygiene standards are maintained in all areas.
• To ensure that complaints or problems are actioned without delay and that effective follow-up action takes place to avoid a recurrence. This in particular reference to all types of audit and mystery shopper.
• To take the necessary steps in the event of theft, burglary or fire with internal security andany other relevant authorities
• Ensures a team spirit and working discipline.
• Make sure that all rules and regulations according to Belmond guidelines are in use.
• Provide effective leadership through professional management and encouragement ofassociates
• Supports the personnel policy, initiates and monitors policies relating to personnel actionsand actively promotes engagement in training along with professional developmentprogrammes.
• To carry out regular, meaningful performance appraisals conducted in such a manner thateffective, open, two-way communication is maintained.
• To ensure that the company's objective relating to associate turnover is achieved orimproved
• To ensure that associates are totally conversant with and practising good industrial relationsprocedures.

Requirements

• At least one year in similar managerial position in F&B with ability to manage projects
• Must have background experience in medium large scale Restaurant operations.
• Must have experience in managing a team of minimum 30-35 staff.
• Must have sound knowledge of food & beverage products
• Candidate must be aware of Management functions and have the ability to communicate with all levels of personnel
• Must be able to check cost control reports and be fully aware of the internal organization of a catering department
• Must be aware of hygiene standards and HACCP requirements
• Must be familiar with menu engineering
• Familiarity with revenue generation and yielding is an added advantage
• Good grasp of P&L analysis
• Fluent English and additional languages desirable
• Must have refined skills in public relations

Benefits

Seasonal contract according to Italian law "C.C.N.L. Settore Turismo - Federalberghi."

Training and development opportunities.

Corporate Welfare provided.

All meals provided

All uniforms and dry-cleaning

Team social events

Complimentary accommodation at Belmond hotels, discounted rates for our trains,

cruises and safaris and discounted food and beverage

Accommodation maybe provided upon request

Time off: Enjoy 2 days off per week

ABOUT BELMOND

Belmond is part of the world’s leading luxury group, LVMH Moët Hennessy Louis Vuitton.

Belmond has been a pioneer of exceptional luxury travel since 1976. Its portfolio extends across 24 countries with remarkable properties that include the illustrious Venice Simplon-Orient-Express train, remote beach retreats like Cap Juluca in Anguilla, Italian hideaways such as Splendido in Portofino, and gateways to natural wonders such as Hotel das Cataratas beside Brazil’s Iguassu Falls. From trains to river barges, safari lodges to hotels, each unique property has a distinctive story, personality and identity, with a personalised team to match.

The essence of the Belmond brand is built upon its heritage, craftsmanship and genuine, authentic service. We treasure history while looking to the future. We embrace community spirit and believe in responsible, sustainable tourism.

Belmond is an equal opportunities employer that is committed to diversity and inclusion in the workplace.

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