Restaurant General Manager - Restaurant Mauro Colagreco Raffles London

Groupe Mauro Colagreco

  • London
  • £63,600 per year
  • Temporary
  • Full-time
  • 16 days ago
Come and join us in bringing the Raffles experience to LondonThe Raffles name is synonymous with luxury, glamour and extraordinary adventure. Raffles London at The OWO on London’s Whitehall, unites the allure and heritage of Raffles with one of the world’s most historic addresses.This fine Grade II* Edwardian building has been transformed into a spectacular stage for dazzling celebrations; with fine dining, lively bars, the latest in wellness and beauty therapies, the most luxurious suites and rooms, versatile ballroom and event space. Within these much-storied walls, where legendary statesmen and women once shaped the modern world, guests are now invited to discover new and inspiring emotions and connections.At Raffles, you arrive as a guest, leave as a friend and return as family.Job Description :The General Manager will take full responsibility for the daily running and leadership of the restaurant delivering a high level of service, managing of the line staff and supporting management. Take a leading role in departmental administration including rotes, training plans, onboarding, budgets, stock ordering and delivery. Developing the outlet and staff to ensure all standards are begin meet whilst having the ability to pre-empt and deliver a luxurious and high-quality level of service to our guests and the ability to deal confidently with customer complaints.You will work in close contact with the kitchen and reservation teams to ensure smooth and consistent service whilst surpassing the guests’ expectations.ResponsibilitiesOperation
  • Developing and documenting steps of service and service standards, continually reviewing and improving standards.
  • Detailed and precise communication with guests and hotel staff in a friendly and professional manner.
  • Working with other departments and managers to deliver high quality service whilst managing time sensitive targets.
  • To be a hands-on leader and mentor for your department and the wider hotel.
  • Take a leading role with staff development, ensuring new starters are onboarded correctly, training plans are followed through and regular one on ones and appraisals are undertaken.
  • Creating fair and business justified department rotas, ensuring labor cost targets are met.
  • Managing department budgets.
  • Manage the food and beverage service to consistently meet high standards as defined by Raffles brand standards.
  • Handle all customer inquiries in an appropriate and professional manner.
  • Accurately manage all transactions during service.
  • Manage stock and wastage levels, recording breakages and losses.
  • Commit to best possible sustainable practices on a daily basis in terms of waste management and purchasing.
  • Knowledge of menu and all products served with in the drawing room.
  • Deliver food orders from the kitchen to customers’ tables rapidly and accurately with an explanation of each dish for the guest.
  • Act as the contact point between Front of the House and Back of the House staff.
  • Assist the wait staff with table setting by fetching and placing appropriate tableware, eating utensils and napkins.
  • Explain the dishes to the guest with a knowledgeable and in a professional manor.
  • Is responsible for serving food orders and removing used dishes and utensils.
  • Ensure food is served in accordance with safety standards.
  • Inform restaurant staff about customers’ feedback or requests.
  • Commit to best possible sustainable practices daily in terms of waste management and purchasing.
  • Additional responsibilities in absence of line manager or senior employee.
  • Performs other duties as required or assigned including working in a different department or restaurant, than usually assigned.
Why join our Raffles team?Not only will you be joining one of the world’s best hotels you will also receive great benefits including:
  • 31 days holiday including bank holidays plus a day extra for every year of your service up to 5 years (35 Days).
  • Staff meals whist on duty.
  • Free dry cleaning for uniform.
  • Employer pension contribution of 3%
  • Enhanced sick pay.
  • Enhanced maternity, paternity and adoption pay.
  • Life Assurance 1x salary
  • Employee assistance program, including virtual GP and financial advice.
  • Season ticket loans and cycle to work scheme.
  • Colleague gifting to celebrate special occasions.
  • Paid days off to move house or give back time to a charity of your choice.
  • Internal learning and development programmes tailored to you.
  • Fun-filled events, whether that’s a pub quiz, team run or festive party.
  • Employee benefit card offering discounted rates of up to 30% at Accor worldwide and Raffles London F&B outlets.
  • Worldwide development opportunities across Accor’s extensive brand portfolio.
What are the Raffles Values?Be You: Be creative, innovative, and enthusiastic, showing your personality and flair.Be Kind: Demonstrates humility and generosity through emotional connection with colleagues and guests.Be Happy: Consistently uplifting colleagues and guests through a joyful connection and positive personality.Be Confident: Openly shares knowledge and skills with other colleagues to achieve excellence.Have Your Purpose: Demonstrating care and responsibility within your role, to make a tangible impact on the business.Contract :
  • London, UK
  • Full-time
  • Salary £63600 per year
  • Job-Category : Food & Beverage
  • Job Type : Temporary : 12 Month Maternity Contract
  • Job Schedule : Full-Time
You must have a visa with the right to work in the United KingdomNos valeursPassion, Compromis, Innovation, Créativité, Ouverture d'esprit, Goût d'entreprendre, Excellence, Rigueur, Éthique, Honnêteté, Fraternité, Partage.Notre visionDevenir les leaders mondiaux de l'hospitalité et de la gastronomie durable, en transformant notre impact, ainsi que celui de nos collaborateurs, de nos clients et de nos partenaires.Nos missionsPromouvoir une gastronomie circulaire qui prend en compte le vivant sur Terre et au-delà. Défendre l'artisanat, la biodiversité et notre planète par le biais d'une gastronomie responsable comme moyen de reconstruction de notre société.Qui est Mauro Colagreco ?Nourri de voyages, de découvertes, de rencontres et d’ambitions, Mauro Colagreco porte une cuisine instinctive, généreuse et respectueuse de l’environnement.Mené au sommet de son art par son audace, sa vision et son engagement, ce chef responsable, hors norme et surtout sans frontière, dirige aujourd’hui plus de 30 établissements à travers le monde.Son restaurant Mirazur***, vaisseau amiral mentonnais, a été élu Meilleur Restaurant du Monde, compte 3 étoiles rouges et 1 étoile verte au Guide Michelin, est le premier restaurant certifié Zéro-Plastique et fait partie de la communauté B Corp.Soucieux de voir émerger une gastronomie circulaire, respectueuse des cycles de la nature, Mauro Colagreco s’emploie chaque jour à contribuer, au mieux et à son échelle, à la transition environnementale. Sensibilisant sans relâche les pouvoirs publics, les acteurs de la gastronomie et tout un chacun aux enjeux de notre humanité, il est le premier chef nommé par l’UNESCO Ambassadeur de bonne volonté en faveur de la biodiversité.Qu'est-ce que la Gastronomie Circulaire ?La gastronomie circulaire est un mouvement culinaire porté par Mauro Colagreco dès 2006.Respectueuse par essence, nécessaire et visionnaire, elle a pour vocation de renouer profondément avec la nature, et de réconcilier la cuisine en général avec un véritable engagement sociétal. Dans sa fervente volonté de préserver la planète, ses ressources et sa biodiversité afin d’assurer un avenir aux enfants de la terre, Mauro Colagreco a inscrit les principes de sa gastronomie circulaire dans un manifeste qui développe différents axes sur lesquels le monde de l’alimentation peut s’engager afin de changer le paradigme de l’alimentation mondiale, quelque soit le niveau gastronomique.Résumé brièvement, ce manifeste appelle à : toujours faire les choix en faveur de la nature ; consommer ultra frais, local, de saison, idéalement issu de la cueillette biologique voire biodynamique ; prendre soin des sols pour les rendre de plus en plus vivants ; cuisiner en préservant les biodiversités végétale et animale ; valoriser les produits dans leur entièreté ; trier, recycler et envisager systématiquement un retour à la terre ; éradiquer totalement le plastique à usage unique ; soutenir sa communauté ; respecter, éduquer et former son prochain ; et travailler à compenser son empreinte carbone, pour une gastronomie respectueuse de la vie.

Groupe Mauro Colagreco