Restaurant General Manager palais Royal
il y a 6 jours
**Restoring Brussels' most fabulous address**
Nestled on Rue Royale in Notre Dame aux Neiges, this Belle Époque jewel, sculpted by Henri van Dievoet, has stood as a proud witness to the epochs and events that shaped Brussels. Now, the fabled Grand Hotel Astoria will re-emerge as Corinthia Brussels later in 2024, a beacon of elegance and luxury in the heart of the Belgian capital.
Following a meticulous restoration, Corinthia Brussels will marry the classical elegance of its storied past with sophisticated modern facilities including 126 rooms and suites, a gastronomic restaurant and brasserie, and 1000 square metres of wellness. Catering to discerning locals and luxury travellers, Corinthia Brussels will harmonise heritage with an avant-garde attitude.
Join us to be part of the pre-opening team for a truly unique project in Brussels, developing Brussels’ most fabulous address.
As Restaurant General Manager at Corinthia Brussels, you will be responsible for leading and managing the new gastronomique Restaurant "Le Palais Royal".
You will be responsible for different tasks such as restaurant marketing strategies, recruiting and hiring restaurant staff, training, overseeing food quality, developing menus, greeting and serving restaurant guests.
With David Martin leading this project, we need passionate professionals to create a modern and elegant experience for our guests at the Restaurant ”Le Palais Royal".
**KEY RESPONSIBILITIES**
- Manage and oversee the entire restaurant operation
- Plan and develop the overall restaurant marketing strategy
- Promote the restaurant and find ways to bring in more customers.
- Recruit, hire, train and evaluate all restaurant staff
- Manage employees schedule to ensure shifts coverage
- Deliver superior guest services, ensure guests satisfaction and respond efficiently to customer questions and complaints
- Create/Update menus
- Monitor restaurant finances, including sales and expenses, implement productivity and sales improvement strategies
- Estimate consumption, forecast requirements and maintain inventory
- Manage restaurant supplies, control costs and minimize waste
- Enforce food handling regulations and other guidelines to increase guest safety
- Nurture a positive working environment
**Confidentiality**:
Whist working for the Company there will be access to a wide variety of confidential information concerning the Company, guests and employees.
It is vital that all such information remains confidential and must not be disclosed to anyone outside the Company, guests and employees, unless otherwise stated. Please refer to the Employee Handbook for full policy details.
**Health & Safety**:
To be aware of and comply with safe working practices as stipulated by the Health and Safety Act and as applicable to your place of work. This will include the incumbent’s awareness of any specific hazards at the workplace.
The wearing of appropriate protective clothing provided by or recommended by the Company will be obligatory.
To report any defects in the building, plant or equipment according to hotel procedure.
To ensure that any accidents to staff, guests or visitors are reported immediately in accordance with correct procedures.
To attend statutory Fire, Health & Safety training and to be fully conversant with and abide by all rules concerning:
- Fire, Health and Safety
- Regulations, such as COHSS in the European Union, related to the control of substances hazardous to health.
- Risk assessments for your department
- Hotel Fire & Bomb Procedures
**Other Information**:
As the hotel’s level of business varies considerably, there is a need for flexibility in attitude, approach and working hours.
The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis, as appropriate.
**TALENT PROFILE**:
**Experience**:
- Previous experience in a food service supervisory role, such as a Shift Supervisor or Assistant Restaurant Manager.
- Experience using restaurant management software
**Skills & Knowledge**:
- Leadership to guide and inspire the staff
- Understanding of how the food service industry works
- Strong organizational skills to keep things running smoothly
- Problem-solving skills for unexpected circumstances, such as staffing shortages or unhappy customers
- Financial knowledge to manage the budget effectively and keep the restaurant profitable
- Analytical skills to interpret reports and make data-driven decisions
- Customer service and interpersonal skills to create positive relationships
**Requirements**:
- Fluent in English, French & Dutch
**Our Package**
- Enjoy an industry-leading salary that rewards your expertise and dedication.
- Revel in 20 well-deserved paid holidays annually, excluding bank and public holidays, giving you ample time to recharge and explore.
- Savor the convenience of complimentary meals on duty, ensuring you stay
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