Malta Marriott Hotel & Spa in Malta, is looking to recruit a Restaurant Manager to join their team on a full-time basis. At Malta Marriott Hotel & Spa, we seek people who are positive, creative, dedicated, and passionate about everything they do and who are proud to be associated with one of the most recognizable hospitality brands in the world. This is where you come in. 

Job Role: 
Reporting to the Director of F&B the Restaurant Manager will be responsible for the day-to-day running of the outlet and supports the team to deliver the best service to our esteemed guests. The selected candidate will assist the Director of F&B in organising and maximising on the efficiency of the F&B venues in compliance with established F&B policies, and in the achievement of all targets concerning costs, quality and standards.

Essential functions:

• Organizing and conducting pre-shift and departmental meetings communicating pertinent information to the staff, such as menu changes;
• Schedule and direct staff in their work assignments;
• Managing the team in the necessary preparation of the service;
• Mentoring and constantly motivating the team to provide a better service;
• Assisting the team during service when required;
• Interacting positively with guests promoting hotel facilities and services;
• Maintaining communication with all departments to ensure customer service needs are met;
• Utilizing prescribed cash handling procedures to accurately charge guests, create forecast and revenue reports;
• Maintaining profitability of outlet to support overall hotel operation;
• Maintain good communication with all departments to ensure guest service needs are met;
• Ensure par stock levels are maintained;
• Evaluate the cost-effectiveness of all aspects of the operation. Develop and implement cost-saving and profit-enhancing measures;
• Control payroll and equipment costs by minimizing loss and misuse.

Desired skills:

• Have previous similar experience within a similar role;
• Able to speak in English and another European language;
• Have excellent communication and leadership skills;
• Be able to address guests' needs and demands;
• Have an eye for detail and a smart appearance;
• Have Knowledge of food service techniques and cost controls such as manning, productivity, food cost, and other expenses;
• Be able to address guests' needs and demands;
• Have an eye for detail and a smart appearance;
• Be a team player;
• Flexible with working hours.