Restaurant Manager - Ouderkerk aan de Amstel
Over-Amstel Boerderij Ouderkerk aan de Amstel
- € 2,958 - 3,678 per month
- Fulltime
- Language: NL / EN
- Managing
- Management / Restaurant
As Restaurant Manager, you and our passionate sommelier are the face of the restaurant and responsible for ensuring a consistent, high-quality guest experience at Over-Amstel Boerderij. As restaurant manager, you lead the restaurant team and provide service that matches the atmosphere, story and quality of the farm.
You combine operational leadership with substantive involvement in service and wine together with the sommelier, and know how to translate this into a refined and personal experience for our guests. You will not only spend your time on operational tasks, but will also regularly carry out back-of-house activities. Our sommelier can then take over the operational tasks where necessary.
You maintain calm and oversight on the floor and work closely with the Sommelier, Executive Chef, Guest Relations and other disciplines to ensure that every service runs smoothly and carefully.
About you
You are a natural host or hostess with an overview, calmness and attention to detail. You combine leadership with genuine attention to people and know how to motivate colleagues by setting a good example.
You have an unerring sense of what guests need and know how to translate this into personalised and attentive service. You believe in the philosophy of Over-Amstel Boerderij and convey this with conviction.
Competencies
· Guest-oriented and service-minded
· Inspiring and connecting leadership
· Strong organisational skills
· Stress-resistant and decisive
· Good communication skills
· Solution-oriented
· Responsible and reliable
Knowledge and experience
· Experience in a managerial role within hospitality or gastronomy
· Affinity with wine and food pairings
· Experience with refined or high-end guest experiences
· Strong sense of service, quality and detail
· Affinity with farm-to-table, sustainability and local products
· Hands-on and flexible attitude, able to combine operational and office work
· Strong communication skills
· Good command of Dutch and English
Performance indicators
· A consistent and high-quality guest experience
· A clear and recognisable wine and service experience
· A motivated and well-functioning service team
· Calm, clarity and quality during service
· Good cooperation with the kitchen, farm and Guest Relations
· Careful execution of regular service and Private Dinners & Journeys
What we expect from you
Restaurant & team
· Responsible for daily restaurant operations and guest experience
· Leading, coaching and motivating the team
· Ensuring warm and consistent service, while maintaining calm, overview and quality on the floor
· Identifying and resolving operational issues
· Responsible for HR-related matters, such as creating schedules, holiday requests and staffing, assessment and performance reviews
· Correct use and management of support systems, including the restaurant reservation system, cash register system and time registration system
· Monitoring commercial KPIs and cost KPIs
Collaboration & positioning
· Coordinating with the Executive Chef on service, timing and guest experience
· Coordinating with the Sommelier on wine and service experience
· Collaborating with Guest Relations in the preparation and execution of Private Journeys
· Representing Over-Amstel Boerderij to guests, partners and suppliers
· Contributing to the further development and positioning of the restaurant
What we offer
You will work in an environment where quality, attention and care for the product are paramount, and where every day is spent creating a cuisine that reflects the season and the location. You will be given the opportunity to contribute to our mission and values.
· A contract for between 36 and 38 hours per week.
· Salary scale: job group 7. Steps to be determined based on experience.
· 25 days' holiday based on a 38-hour working week.
· Travel allowance and a parking space if required.
· A close-knit and committed team with short lines of communication.
· Plenty of room for your own input, creativity and development.
· Working within a distinct farm-to-fork concept, using only local and seasonal products.
· 30% staff discount on our products and services.
· Professional training to develop yourself further.
In addition, you will be part of an international family of like-minded places and benefit from a staff rate at our sister farms:
· Babylonstoren – South Africa (babylonstoren.com)
· The Newt in Somerset – United Kingdom (thenewtinsomerset.com)
· Vignamaggio – Italy (vignamaggio.com)
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Restaurant Manager
- Over-Amstel Boerderij Ouderkerk aan de Amstel
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