OVERVIEW OF DUTIES
Behaves and acts (as a manager) in an exemplary fashion, embodying the brand mindset.
Manages the restaurant team, helping them improve their skills and providing support for career development.
Manages headcount and restaurant organisation for optimum performance.
Improves sales, the quality of service and promotion of services in compliance with hygiene and security standards.
Conveys the hotel's image through his/her attitude, professionalism and involvement in the field.
Ensures that all products served to guests conform to standard and are of good quality.
Is responsible for the restaurant budget, develops revenue and profit margins.
Helps the hotel meet its targets.
Enhances customer satisfaction by his/her friendly and attentive attitude, discretion and diplomacy.
Seats customers and advises them in their choice of cocktails or other beverages.
Takes customers' orders.
Is attentive to customers and provides an appropriate response to every request.
To establish a rapport with guests maintaining good customer relationship and assisting to update .
In coordination with the F&B Manager, handles complaints and remarks relating to the department.
To handle difficult guest in conjunction with the security department.
Determines the best organisation (production, distribution, storage etc) according to existing infrastructure and equipment.
Supervises stock rotations for soft and alcoholic drinks and catering supplies, and identifies any needs.
To establish and strictly adhere to the par stocks for all operating equipment and supplies, to ensure that the outlets are adequately equipped.
To control the requisitioning, storage and respect for the restaurant.
To carry out monthly, quarterly, bi yearly, yearly inventory of operating equipment.
To conduct and assist Stewarding Manager in monthly inventory checks on all operating equipment and supplies.
Ensures that food and beverages conform to hygiene standards and preparation instructions and are served in a timely manner.
Supervises and checks the restaurant set-up, menu presentation and pricing and creates special promotional events in order to increase revenue and profit margins.
To ensure that all operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
Evolves working methods in line with brand philosophy To assign responsibilities to subordinates and to check their performance periodically.
Is involved in the recruitment, integration and assessment of employees, with the F&B Manager.
To assist and coach in the operation and be visible during peak times.
Conducts the technical and sales training for the team and supports high potential employees through their career development
Ensures that staff represent the brand correctly, checking their uniforms and appearance.
Prepares work schedules in line with activity forecasts.
Gets the team involved in actions to meet the department or hotel's targets.
Manages the team of restaurant staff, creating a good working atmosphere.
Is familiar with all the hotel's services and promotes them to encourage guest loyalty.
Increases sales through his/her innovative and creative approach and reliable advice.
Promotes special offers, and full range of products.
Is active in creating the restaurant atmosphere and managing operations.
Keeps a close track of what the competition is doing. To identify in conjunction with the Food and Beverage Manager market needs and trends.
EDUCATION / EXPERIENCE
Vocational degree in hospitality or F&B studies.
At least 3 years' professional experience.
Language: fluent in English, another language and Arabic will be a plus.
Guest oriented, service minded and attention to quality
Good level of general culture
Team leader, a natural leader