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Restaurant Manager (In Villa Dining/ Destination Dining)

Six Senses Hotels Resorts Spas

Posted on August 14, 2019

2 - 3 years Oman - Oman

Bachelor of Hotel Management(Hotel Management). Any Nationality

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Job Description

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Six Senses Vision & Values:
- Fully understand and embrace Six Senses company vision and values and its application in all tasks associated with the host s duty.
- Adhere to all Six Senses brand standards ensuring successful communication across all levels of the operation.
General:
To coordinate and supervise the preparation, presentation and service of food and beverages
and ensure the maximum and highest possible quality is given to our guests at all times.
Specific:
Maintains high standards of sanitation throughout the work areas.
Ensures all hosts are aware of safety, emergency and other threats to the Resort and guest security.
Conducts interviews with prospective employees and assists the department of Human Resources with the recruitment of all restaurant staff, setting both tasks and qualifications.
Emphasizes a sense of ownership amongst all hosts and drives the concept of magic hands to create unique personalized guest experiences.
Participates actively in the planning of menus & beverage lists.
Makes frequent suggestions to Management in reference to improvement of general operation, F&B promotions, cost control and profitability.
Coordinates with the purchasing manager and stock controllers the minimum and maximum storage levels of food and beverage products, FFE, operating equipment and supplies.
Drives his/her team to achieve excellence in service and at the same time motivates self to strive towards self- improvement.
Establishes effective host relations and maintains the highest level of professionalism, ethics and attitude towards all Resort guests, clients, heads of department and hosts.
Be familiar with changes and trends in the competition and the market place.
Observes and records hosts performance, and hence able to make recommendations regarding hosts promotions, transfer or dismissal.
Conducts performance appraisals of restaurant hosts and prepares guidelines and time frame for improvement.
Identifies restaurant training needs and compiles training material and programs approved by F&B Manager. Provides training to his/her team.
Responsible for host scheduling to ensure adequate coverage according to established practices and maximizes labor potential; plans work assignments based on room occupancy forecast, functions and special events/arrivals.
Adjusts schedules to meet emergencies; coordinates with other managers regarding emergency staffing.
Maintains proper records of sales, guest complaints, solutions and all concerns pertaining to personnel or equipment in appropriate logbooks for reference.
Conducts daily briefings and monthly communication meetings to discuss various aspects of food service and preparation with hosts. Ensures that information is appropriately shared with all.
Coordinates activities, theme nights, promotions and special events conducted in the restaurant in accordance with the F&B Manager.
Submits monthly training plans that meet with the identified team s requirements.
Follows up on pricing and preparation of menus, beverage and wine services as well as proper breakdown with cashiering operations.
Plans and coordinates improvements in the operation to improve service and profits in coordination with F&B Manager.
Supervises the maintenance of established par stock for operating supplies to ensure smooth operation.
Oversees and involves the hosts in the monthly inventory.
Completes weekly restaurant inspections; checks overall restaurant appearance, the repair of its fixtures, fittings and operating equipment and initiates maintenance requests as necessary.
Reports any potential health and safety hazards to the F&B Manager.
Provides assistance to guests in medical and emergency evacuation procedures.
Attends to guest complaints, requests or inquiries regarding food and services and immediately takes all required corrective measures.
Actively merchandises and promotes the outlet with a strong sense of ownership and acts like the Ambassador of the department.
Additional
- Complete any other duty assigned by your manager/superior. Arrive on time in full uniform in accordance with the company grooming guideline.


Hotels / Hospitality

Chefs / F&B / Housekeeping / Front Desk

Desired Candidate Profile

Position Requirement
Qualifications:
- Diploma in Hotel Management or/and other relevant educational background
Work Experience:
- Experience in a hotel or resort environment, with a 5 plus years at managerial level
Skills:
Strong interpersonal skills with the ability to work with the F&B Manager /Director, peers and associates.
Environment:
- Required to stand for long periods.
- Required to work in the heat for long periods.

Keywords

Hotel management Recruitment Staffing Scheduling Interpersonal skills HR Cost control Purchase Supervisor Relationship

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Six Senses Hotels Resorts Spas


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