Restaurant And Bar Manager

Company DescriptionNautilus Resort, located on the south-east corner of Rarotonga,is barefoot luxury. This tranquil boutique 5-star beachfront resort overlooking Muri Lagoon, embraces the Polynesian lifestyle. The resort offers luxury accommodation, waterfront dining and cocktail bar, a range of water sports, and marine & cultural awareness activities making it a prestigious choice for discerning travellers seeking serenity and tranquillity amid natural tropical beauty. As an industry leader in the Cook Islands and the South pacific, Nautilus Resort aims to consistently ensure our guests have a memorable experience - elegant dining embracing Polynesian influences while embracing current global trends.

Job OverviewReporting to the Resort Manager, the F&B Restaurant Manager is responsible for day-to-day operation and management of the resort restaurant, function venue, room service and associated beach bar and any other F&B services. The Restaurant Manager supervises and controls all activities and staff in accordance with established company standards, policies, and procedures. Ensures the comfort of guests while maintaining a positive reputation of the establishment. Responsible for the business performance of the restaurant, as well as maintaining high standards of service, cleanliness, consistency, health, and safety.

  Responsibilities and duties will include the following [but will not be limited to] at Nautilus Resort and Muri Beach Resort: - Operational Management: Oversee daily operations of all F&B outlets, ensuring smooth and efficient service delivery. Develop and implement operational procedures and policies to enhance efficiency and effectiveness. Monitor and maintain inventory levels and consumables, ordering supplies as needed to ensure uninterrupted service. Monitor and maintain operating equipment, ordering supplies as needed to ensure uninterrupted service. Ensure operating equipment is suitably stored and maintained in good working order.  Coordination with F&B Kitchen:

Collaborate with the kitchen team to ensure timely and accurate food preparation and presentation. Facilitate communication between front-of-house and kitchen staff to address any service issues promptly. Work with the Head Chef to plan and execute special events, and promotions, approved menu changes.   Weddings & Events Coordination: Coordinate with the Weddings & Events team to plan and execute catering services for weddings, corporate events, and other functions. Ensure that all event requirements are met, including setup, service, and post-event clean-up. Liaise with Weddings & Events team to understand their needs and preferences, ensuring that events run smoothly and meet expectations.  Guest Experience:

Monitor guest feedback and address any concerns or complaints to ensure a high level of customer satisfaction. Implement strategies to enhance guest experiences and increase repeat business.  Staff Management: Assist with the recruitment in association with the HR Department, train, and manage F&B staff, including servers, bartenders, and support staff. Conduct performance evaluations and provide feedback to staff to promote professional development and improve service quality. Schedule staff shifts and manage labour costs effectively.  Financial Management: Prepare and manage the F&B department budget, including forecasting, cost control, and management reporting.

Analyse financial performance and implement strategies to achieve revenue targets and control expenses.  Compliance and Safety: Ensure compliance with health, safety, and sanitation regulations. Conduct regular inspections to ensure that all F&B operations adhere to industry standards and company policies.  System Knowledge: Utilize and manage F&B management systems such as BEPOS, ROOM Master, and Book It - Restaurant Reservation to optimize operations and streamline processes. Ensure accurate and efficient use of these systems for reservations, guest management, and operational reporting.  9.      Working Conditions: This role requires flexibility in working hours, including evenings, weekends, and holidays as needed.  Others:

 ·        Anticipate guest needs and ensure that service meets/exceeds expectations to ensure a memorable and pleasant dining experience. ·        Maintain communication with and supports the Resort Manager. ·        Manage the guest reservation system. ·        Controls day to day running of the restaurant including set-up, meeting guests, floor plan and conducting the briefing before the shifts. ·        Receive and greets guests; assist with seating. ·        Check tables throughout service times for guest satisfaction. ·        Provides assistance to team members in the execution of their work duties. ·        Responds to and resolves customer concerns and complaints. Corrects potential problems before they affect customers.

·        Supervise the dining room staff and maintain uniform service standards. ·        Review daily specials, stations, and other applicable announcements. ·        Train new hires in service standards, menu items, use of POS. ·        Train food service and bar staff on a continuous basis. ·        Assist with banquet room set up and break down. ·        Coordinates food service between kitchen and service staff. ·        Review daily and weekly functions with Resort Manager. ·        Maintains highest standards and consistency of quality control, hygiene, legality, health, and safety. ·        Prepares and reconciles cash drawers, monitors, and maintains strict and consistent adherence to company cash control policies.

·        Performs adjustments of transaction checks for restaurant server/bar personnel as needed and provides all necessary back-up documentation and forms according to company policies and procedures, in matters such as voids, comps, discounts, coupons, methods of payment as well as accounts receivables, trades, and walkouts. ·        Controls costs whenever possible such as labour, waste, property damage, theft, and energy. ·        Implements posted work schedules, while adjusting as necessary to cover team member call-ins or shortages and adjusts the amount of staff on hand as business dictates.

·        Collects and coordinates applicable end-of-shift cash due and financial documents and reports from restaurant/bar team members. ·        Monitors beverage dispensing system and beer cooler for adequate stock. ·        Procures liquor from stock when ordered by bar staff on appropriate form and with necessary backup documentation according to company policies. ·        Procures items from supply storage as needed (sanitary supplies, hand towels, coffee, silver, and glassware). ·        Reports, or arranges for repair of malfunctioning equipment as needed with information and copy to Resort Manager.

·        Consistent enforcement of Health Department, Alcohol Awareness Trainings and other regulations and guidelines on behalf of company, team members and guests. ·        Work in close collaboration with the Chefs on duty, Weddings / Events Coordinator and Staff, for the purpose of providing superior standards of service and product to Guests. ·        When dealing with any employee of the Company – demonstrate diplomatic and respectful communication skills, racial tolerance, and respect for cultural / religious / sexual diversity. ·        Employ and demonstrate a strong, yet courteous leadership style. ·        Ensure you are familiar with the Employment Act. ·        Ensure all Accounting and Human Resources policies are being adhered to.

Report any issues or grievances to Resort Manager and or Human Resources. ·        Complete the Manager’s License test.  QualificationsTo perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. Degree in Hotel Management preferred or equivalent experience. Minimum of 5 years supervisory experience required in fine dining or upscale restaurant and venue. ·        Professional, articulate, friendly, and punctual. ·        Possesses and exhibits the drive to provide exceptional service. ·        Full time flexible hours are required (able to workdays, nights, weekends, holidays). ·        Must be able to stand/walk for 8 hours; bend, push, pull; lift 30 lbs.

·        Proficient in computer skills including POS systems, Word and Excel. ·        Professional appearance appropriate for a fine dining establishment. Remuneration Package: 2-3 year contractSalary NZD$60,000 (per tax)Superannuation 5%Return airfaresAccommodation - private bedroom in a shared unitDuty MealsUniform30% Staff Discount on F&BHours of Work: Full-time position (48 hours per week)Application Requirements: Cook Islands government requires a Police Clearance from your country of residence and an authorized Medical Report for permit applications. For more information about the resort, visit Nautilus Resort Rarotonga or check our Website and Facebook pages - Nautilus Resort Rarotonga and Muri Beach Resort.

If you thrive in a fun team and fast-paced environment, apply now and be a part of our internationally recognized destination in the luxury travellers’ market!