Hilton isn’t just a place to work\. With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight\. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget\. **And, we strongly believe that our Team Members are more than just “employees”\.** **Thrive** at Hilton embraces our diversity and provides a way of living, helping our Team Members build a strong foundation for health and well\-being, seeking lifelong learning and mindful leadership, dreaming and connecting with a Purpose, and creating the most optimal work experience for them as an individual\. **Go Hilton** , our leisure travel discount programme, is designed exclusively to ensure that our Team Members get to experience the same Hilton Hospitality when they are travelling at a discounted rate\. Eligible Team Members and their authorized family and friends can take advantage of special room rates and other perks\. **Join us now and enjoy the Hilton experience for yourself\.** The **Restaurant Manager** is concerned with the strategic management of the Restaurant, in line with prescribed Hilton policies and procedures\. **What will I be doing?** As the **Restaurant Manager** , you will be responsible for performing the following tasks to the highest standards: • Maintain a high customer service focus by approaching your job with the customers always in mind\. • Have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues\. • Contribute ideas and suggestions to enhance operational / environmental procedures in the hotel\. • Actively promote the services and facilities of Hilton hotels to guests and suppliers of the hotel\. • Perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace\. • Create an environment where everyone in the department is focus on “creating that special experience” to deliver exceptional customer service\. • Actively seek verbal feedback from customers and team members at each service period\. • Agree on and implement actions to make improvements to customer service\. • Positively deal with and learn from customer complaints and comments with follow\-up and feedback to the Food & Beverage Manager\. • Make sure all customers’ requests and queries are responded to promptly and effectively while assisting on the floor during meal periods each day\. • Be available to assist on duty in the restaurant and bars during any busy days or special events\. • Be proactive towards guests, assisting them with any reasonable requests, and training all team member to see these things before the guests ask\. • Ensure all standards for service delivery as identified in the Guest Satisfaction Manual and the Standard Operating Procedures Manual are consistently delivered throughout the department\. • Knowledgeable of Hilton departmental standards\. • Able to explain the standards to the team and Managers, assessing team members against these standards\. • Ensure that training on departmental standards is regularly conducted in the outlets\. • Monitor standards through regular standards review checks\. • Develop action plans to address shortfalls in standards and identify shortfalls before they affect customer service\. • Implement and follow\-through with improvements identified\. • Plan, prioritize, organize and control the day\-to\-day operation\. • Prepare rosters and job schedules for team members to meet business needs \(taking into consideration internal activities, occupancy, external events, promotions, etc\.\)\. • Communicate effectively with the Front Office and Groups & Tours teams to maximize inhouse and group business for the restaurant, ensuring direct liaison with Group Leaders upon arrival\. • Describe, assign and delegate duties and authority for the operation of the restaurant at all times\. • Understand the situation in other departments and their implications for your own department\. • Plan ahead and ensure adequate resources are available\. • Manage the departmental operation and taking action where necessary to ensure it runs smoothly, participating in service duties during service periods, where necessary\. • Coordinate with Engineering and Housekeeping departments to ensure that cleaning is followed\-up with and procedures are maintained\. • Ensure that the shift is reviewed, and handovers and briefings are carried out\. • Maintain in\-depth technical knowledge and skills required for the job\. • Establish good communication with the Kitchen team\. • Maintain event and function histories to assist with returning events\. • Participate in future menu changes with the Food & Beverage Manager and the Executive Chef, taking into consideration new F&B trends, market demands and sales achievements\. • Attend and participate in regular F&B operational and roster meetings\. • Understand the goals of the hotel and the department’s role in achieving it, communicating goals and clear direction to the team\. • Set and agree to departmental objectives for self and team\. • Represent the needs of the team to others in the hotel\. • Keep the team up to date on departmental, hotel and company activities through regular communication meetings and memos, including special events and promotions in the restaurant\. • Seek out and maximize departmental and hotel revenue opportunities\. • Be aware of potential highs and lows in the business\. • Create and implement sales promotions and team member incentives as per discussion with the F&B Manager\. • Assist the F&B Manager with preparation of event brochures\. • Identify, communicate and act on potential sales leads\. • Create an environment where “everyone sells”\. • Supervise the financial performance of the department in line with the profit plan\. • Use key monitors and financial targets to evaluate the department’s performance and make future plans\. • Complete regular financial and operating reports as required or requested by the F&B Manager\. • Forecast potential revenues and costs\. • Following company control procedures, control costs without compromising standards\. • Analyze and explain any financial variance against plan\. • Set\-up and maintain leave plans for the department\. • Assist with selecting, training, coaching and developing people to meet current and future needs of the department and the hotel\. • Understand the quantity and quality of people needed to operate the department\. • Assist with carrying out selection interviews and making effective recruitment decisions\. • Ensure that new recruits have all the relevant information before commencing employment\. • Assist with planning and ensuring departmental orientation is carried out\. • Ensure that the Orientation Training manual for each outlet is kept up to date\. • Ensure that standards training, and assessments are carried out\. • Ensure the health, safety and well\-being of customers and all team members\. • Understand relevant OH&S legislations and their implications on the operation of the department\. • Communicate to the team their responsibilities within OH&S\. • Ensure that safe and healthy working practices are implemented at all times\. • Ensure that hygiene training is conducted at least once a year\. • Carry out any other reasonable duties and responsibilities as assigned\. • The Management reserves the right to make changes to this job description at its sole discretion and without advance notice\. Hilton isn’t just a place to work\. With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight\. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget\. **And, we strongly believe that our Team Members are more than just “employees”\.** **Thrive** at Hilton embraces our diversity and provides a way of living, helping our Team Members build a strong foundation for health and well\-being, seeking lifelong learning and mindful leadership, dreaming and connecting with a Purpose, and creating the most optimal work experience for them as an individual\. **Go Hilton** , our leisure travel discount programme, is designed exclusively to ensure that our Team Members get to experience the same Hilton Hospitality when they are travelling at a discounted rate\. Eligible Team Members and their authorized family and friends can take advantage of special room rates and other perks\. **Join us now and enjoy the Hilton experience for yourself\.** The **Outlet Manager** is concerned with the strategic management of the Restaurant, in line with prescribed Hilton policies and procedures\. **What will I be doing?** As the **Restaurant Manager** , you will be responsible for performing the following tasks to the highest standards: • Maintain a high customer service focus by approaching your job with the customers always in mind\. • Have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues\. • Contribute ideas and suggestions to enhance operational / environmental procedures in the hotel\. • Actively promote the services and facilities of Hilton hotels to guests and suppliers of the hotel\. • Perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace\. • Create an environment where everyone in the department is focus on “creating that special experience” to deliver exceptional customer service\. • Actively seek verbal feedback from customers and team members at each service period\. • Agree on and implement actions to make improvements to customer service\. • Positively deal with and learn from customer complaints and comments with follow\-up and feedback to the Food & Beverage Manager\. • Make sure all customers’ requests and queries are responded to promptly and effectively while assisting on the floor during meal periods each day\. • Be available to assist on duty in the restaurant and bars during any busy days or special events\. • Be proactive towards guests, assisting them with any reasonable requests, and training all team member to see these things before the guests ask\. • Ensure all standards for service delivery as identified in the Guest Satisfaction Manual and the Standard Operating Procedures Manual are consistently delivered throughout the department\. • Knowledgeable of Hilton departmental standards\. • Able to explain the standards to the team and Managers, assessing team members against these standards\. • Ensure that training on departmental standards is regularly conducted in the outlets\. • Monitor standards through regular standards review checks\. • Develop action plans to address shortfalls in standards and identify shortfalls before they affect customer service\. • Implement and follow\-through with improvements identified\. • Plan, prioritize, organize and control the day\-to\-day operation\. • Prepare rosters and job schedules for team members to meet business needs \(taking into consideration internal activities, occupancy, external events, promotions, etc\.\)\. • Communicate effectively with the Front Office and Groups & Tours teams to maximize inhouse and group business for the restaurant, ensuring direct liaison with Group Leaders upon arrival\. • Describe, assign and delegate duties and authority for the operation of the restaurant at all times\. • Understand the situation in other departments and their implications for your own department\. • Plan ahead and ensure adequate resources are available\. • Manage the departmental operation and taking action where necessary to ensure it runs smoothly, participating in service duties during service periods, where necessary\. • Coordinate with Engineering and Housekeeping departments to ensure that cleaning is followed\-up with and procedures are maintained\. • Ensure that the shift is reviewed, and handovers and briefings are carried out\. • Maintain in\-depth technical knowledge and skills required for the job\. • Establish good communication with the Kitchen team\. • Maintain event and function histories to assist with returning events\. • Participate in future menu changes with the Food & Beverage Manager and the Executive Chef, taking into consideration new F&B trends, market demands and sales achievements\. • Attend and participate in regular F&B operational and roster meetings\. • Understand the goals of the hotel and the department’s role in achieving it, communicating goals and clear direction to the team\. • Set and agree to departmental objectives for self and team\. • Represent the needs of the team to others in the hotel\. • Keep the team up to date on departmental, hotel and company activities through regular communication meetings and memos, including special events and promotions in the restaurant\. • Seek out and maximize departmental and hotel revenue opportunities\. • Be aware of potential highs and lows in the business\. • Create and implement sales promotions and team member incentives as per discussion with the F&B Manager\. • Assist the F&B Manager with preparation of event brochures\. • Identify, communicate and act on potential sales leads\. • Create an environment where “everyone sells”\. • Supervise the financial performance of the department in line with the profit plan\. • Use key monitors and financial targets to evaluate the department’s performance and make future plans\. • Complete regular financial and operating reports as required or requested by the F&B Manager\. • Forecast potential revenues and costs\. • Following company control procedures, control costs without compromising standards\. • Analyze and explain any financial variance against plan\. • Set\-up and maintain leave plans for the department\. • Assist with selecting, training, coaching and developing people to meet current and future needs of the department and the hotel\. • Understand the quantity and quality of people needed to operate the department\. • Assist with carrying out selection interviews and making effective recruitment decisions\. • Ensure that new recruits have all the relevant information before commencing employment\. • Assist with planning and ensuring departmental orientation is carried out\. • Ensure that the Orientation Training manual for each outlet is kept up to date\. • Ensure that standards training, and assessments are carried out\. • Ensure the health, safety and well\-being of customers and all team members\. • Understand relevant OH&S legislations and their implications on the operation of the department\. • Communicate to the team their responsibilities within OH&S\. • Ensure that safe and healthy working practices are implemented at all times\. • Ensure that hygiene training is conducted at least once a year\. • Carry out any other reasonable duties and responsibilities as assigned\. • The Management reserves the right to make changes to this job description at its sole discretion and without advance notice\. **Job:** _Food and Beverage_ **Title:** _Restaurant Manager_ **Location:** _null_ **Requisition ID:** _HOT0C65Z_ **EOE/AA/Disabled/Veterans**