Job Description

The Restaurant General Manager is responsible for managing restaurant operations to deliver an excellent Guest and Member experience while training staff and working within budgeted guidelines.

What will I be doing?

As a Restaurant General Manager, you are responsible for managing restaurant operations to deliver an excellent Guest and Member experience. A Restaurant General Manager will also be required to manage, train, and develop team members and work within all budgeted guidelines. Specifically, you will be responsible for performing the following tasks to the highest standards:

\xc2\xb7 Maintain a high focus on customer service, always prioritizing the customers\' needs.

\xc2\xb7 Take personal responsibility and initiative to address issues, effectively communicating with both customers and colleagues.

\xc2\xb7 Contribute ideas and suggestions to improve operational and environmental procedures in the hotel.

\xc2\xb7 Actively promote Hilton hotels\' services and facilities to guests and suppliers.

\xc2\xb7 Perform all duties in a manner that prioritizes safety for yourself and others in the workplace.

\xc2\xb7 Create an environment where the entire department is dedicated to delivering exceptional customer service and creating memorable experiences.

\xc2\xb7 Seek verbal feedback from customers and team members after each service period.

\xc2\xb7 Agree on and implement actions to improve customer service based on feedback.

\xc2\xb7 Handle customer complaints and comments with a positive attitude, providing follow-up and feedback to the Food & Beverage Manager.

\xc2\xb7 Respond promptly and effectively to customer requests and queries while assisting on the floor during meal periods.

\xc2\xb7 Be available to assist in the restaurant and bars during busy days or special events.

\xc2\xb7 Proactively assist guests with reasonable requests and train team members to anticipate guest needs.

\xc2\xb7 Ensure consistent delivery of service standards as outlined in the Guest Satisfaction Manual and the Standard Operating Procedures Manual.

\xc2\xb7 Familiarize the team and managers with Hilton\'s departmental standards and assess team members against these standards.

\xc2\xb7 Conduct regular training sessions on departmental standards in the outlets.

\xc2\xb7 Monitor standards through regular review checks and develop action plans to address any deficiencies.

\xc2\xb7 Plan, prioritize, organize, and control the day-to-day operation of the restaurant.

\xc2\xb7 Prepare rosters and job schedules for team members, considering internal activities, occupancy, external events, promotions, etc.

\xc2\xb7 Maintain effective communication with the Front Office and Groups & Tours teams to maximize in-house and group business for the restaurant, including direct liaison with Group Leaders upon arrival.

\xc2\xb7 Assign duties and delegate authority for the restaurant\'s operation at all times.

\xc2\xb7 Understand the dynamics of other departments and their impact on your own department.

\xc2\xb7 Plan ahead and ensure adequate resources are available.

\xc2\xb7 Manage the department\'s operation and step in when necessary to ensure smooth functioning, participating in service duties during peak periods.

\xc2\xb7 Coordinate with the Engineering and Housekeeping departments to ensure proper cleaning procedures are followed and maintained.

\xc2\xb7 Conduct shift reviews, handovers, and briefings as required.

\xc2\xb7 Maintain in-depth technical knowledge and skills relevant to the job.

\xc2\xb7 Establish effective communication with the Kitchen team.

\xc2\xb7 Maintain event and function histories to assist with future events.

\xc2\xb7 Participate in menu changes and discussions with the Food & Beverage Manager and Executive Chef, considering new F&B trends, market demands, and sales achievements.

\xc2\xb7 Attend and actively contribute to regular F&B operational and roster meetings.

\xc2\xb7 Understand the hotel\'s goals and communicate them clearly to the team, providing direction and goals.

\xc2\xb7 Set departmental objectives for yourself and the team.

\xc2\xb7 Advocate for the team\'s needs within the hotel.

\xc2\xb7 Keep the team informed of departmental and hotel activities through regular communication meetings.

\xc2\xb7 Identify and maximize revenue opportunities for the department and the hotel.

\xc2\xb7 Stay aware of potential business highs and lows.

\xc2\xb7 Create and implement sales promotions and team member incentives.

\xc2\xb7 Assist the F&B Manager in preparing event brochures.

\xc2\xb7 Identify, communicate, and act on potential sales leads.

\xc2\xb7 Foster an environment where every team member is engaged in sales activities.

\xc2\xb7 Supervise the department\'s financial performance in line with the profit plan.

\xc2\xb7 Use key performance indicators and financial targets to evaluate the department\'s performance and plan for the future.

\xc2\xb7 Prepare regular financial and operating reports as required by the F&B Manager.

\xc2\xb7 Forecast potential revenues and costs.

\xc2\xb7 Control costs without compromising standards, following company control procedures.

\xc2\xb7 Establish and maintain leave plans for the department.

\xc2\xb7 Assist with selecting, training, coaching, and developing team members to meet the department\'s current needs.

\xc2\xb7 Understand the staffing requirements in terms of quantity and quality for the department\'s operation.

\xc2\xb7 Assist in conducting selection interviews and making effective recruitment decisions.

\xc2\xb7 Ensure new recruits have all the necessary information before starting their employment.

\xc2\xb7 Assist in planning and conducting departmental orientation.

\xc2\xb7 Keep the Orientation Training manual for each outlet up to date.

\xc2\xb7 Ensure standards training and assessments are carried out regularly.

\xc2\xb7 Ensure the health, safety, and well-being of customers and team members.

\xc2\xb7 Familiarize yourself with relevant OH&S legislation and its implications for the department\'s operation.

\xc2\xb7 Communicate to the team their responsibilities regarding OH&S.

\xc2\xb7 Implement safe and healthy working practices at all times.

\xc2\xb7 Conduct hygiene training at least once a year.

\xc2\xb7 Fulfill any other reasonable duties and responsibilities as assigned.

What are we looking for?

A Restaurant General Manager serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

Qualifications:

\xc2\xb7 Minimum of 10 years of experience in senior management roles in Michelin-starred or fine-dining restaurants, preferably in Asia.

\xc2\xb7 Strong business acumen and financial management skills, with a proven track record of driving revenue and profitability.

\xc2\xb7 Excellent communication and interpersonal skills, with the ability to build and maintain relationships with key stakeholders.

\xc2\xb7 Passion for food and hospitality, with a deep understanding of the latest culinary trends and techniques.

\xc2\xb7 Exceptional attention to detail.

\xc2\xb7 Proficiency in service etiquette and protocols.

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . Our vision \xe2\x80\x9cto fill the earth with the light and warmth of hospitality\xe2\x80\x9d unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Hilton