Oversee all operational and administrative aspects of the restaurant as appropriate and be able to prioritize the required level of engagement in both areas depending on business volumes and other related parameter
Enforce and monitor that all operational standards, as per our policies, SOP and quality measures are in place at all times
Supervise the maintenance and cleanliness of the restaurants at all times and carry out monthly or more frequent walk-throughs with the respective engineering and housekeeping colleagues and follow up accordingly on the produced reports to achieve an immaculate environment
Work closely with the respective Chef de Cuisine to plan menus, prices and promotional events for the restaurants in order to maximize revenue generating opportunities in line with market demands
Ensure that reservations are managed well within the outlet and seating capacities are effectively maximized
Constantly identify areas for improvement in service and food and beverage quality by reviewing various service quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly, also in cooperation with the respective Chef de Cuisine
Observe all aspects of the business forecasts and plan effectively to make most efficient arrangements for manpower, equipment and supplies accordingly
Ensure accuracy of all menus: current, spelled correctly, clean and presentable and ascertain menu descriptions are up to date and distributed appropriately
Maintain solid records of all Annual Leave and Public Holiday clearance and assure none are accumulated within the outlet
Plan and execute special promotional activities for the outlet and plan for festive season events related to the outlet
Attend and participate in all required meetings as scheduled
The Restaurant Manager must be fully conversant with the local laws and customs regarding the serving of alcohol and in particular the variations regarding the license under which his/her restaurant operates. He must also ensure that all staff under his/ her leadership are aware of these laws and license requirements and practice responsible service of alcohol
Key Competencies and Requirements:
Degree or Higher National Diploma in Hotel / Business Management.
3-5 years experience as a restaurant manager in a luxury hotel or high-end independent restaurant
International work experience in at least two of the following regions: Asia, Europe, North America and preferably Middle East
Ability to understand guest needs and expectations and to deliver superior customer service through own initiative and through driving and motivating his/her team accordingly
Ability to work long hours with a strong focus on operational excellence
Experience with restaurant point of sales and cashiering procedures
Solid knowledge of Fine Dining service procedures and standards as well as casual dining procedures
Extremely organized and possess a solid administrative capability
Proven ability to successfully support, motivate and lead a large and diverse team
Ability to organize large projects and events
Able to use documented performance management systems and handling disciplinary processes
Perform job with attention to details and the ability to organize and handle multiple tasks
Competent computer skills including MS Office or equivalent
Ability to understand effective approaches to communicate with different individuals
Develop team members at all time
Able to empower colleagues and communicate clearly with other managers
Strong on the job and classroom style training skills
Able to constantly update all training materials
Excellent verbal and written communication skills in English
