Operations Manager- Seafood Restaurant and Wine Bar
Full job details
Starwood Hotels & Resorts Worldwide, Inc. is one of the leading hotel and leisure companies in the world with 1090 properties in 100 countries and territories with 154,000 employees at its owned and managed properties. Starwood Hotels is a fully integrated owner, operator and franchisor of hotels, resorts and residences with the following internationally renowned brands: St. Regis®, The Luxury Collection®, W®, Westin®, Le Méridien®, Sheraton®, Four Points® by Sheraton, Aloft®, and Element SM.
Situated in a breathtaking spot along the golden sands of the Jumeira strip with stunning views of the sparkling Arabian Gulf, Le Royal Méridien Beach Resort + Spa is a haven of calm within the diverse and dynamic metropolis of Dubai. Set in acres of lush, landscaped gardens with a private beach, the tri-building property is designed for both leisure and business travellers who seek a superior degree of comfort, hospitality and personalised service.
Whether visiting for business or leisure, or to explore the city’s ample shopping opportunities, our elegant surroundings and amenities provide the perfect base
A Seafood restaurant and wine bar from London with indoor and al fresco dining options. The concept with its own exclusive entrance will be renowned for it’s no frills mentality of offering fresh seafood and fabulous service. The wine bar will offer an extensive list of different Champagnes, wines alongside bottled beers and the beverage menu will also feature classics including ginger beer, dandelion, burdock and cream soda.
•Will be reporting to the Food & Beverage Director
•The Operations Manager will be responsible for overseeing and directing the entire outlet operation. To plan the various operational requirements within the outlet.
•To establish and maintain high standards of quality service and guest relations.
•To ensure and maintain good relations with clients and suppliers
•Will be responsible for the P&L, ensuring sales in the Restaurant, Bars are maximized, margins and profit targets are achieved and statutory requirements are met
•Must lead, motivate and retain the team
•Plan promotional activities, action and develop new marketing strategies.
•Must be able to tackle problems immediately with confidence. Must show his best in the face of adversit
•Must have minimum 4 years experience as restaurant manager of internationally acclaimed outlets
•Must have managed teams greater than 20 staff
•Must have had previous P&L responsibility and accountability
•Must be well versed with promotion & marketing planning
•Must have a good understanding of cost to revenue behaviour
•Has a good understanding of working in a multi-cultural environment
•Must be fluent in English (both oral and in written form)
•Must have good knowledge of high-end food & wine industry
•Should be well-versed with Micros 9700 POS & Respak Systems
•Should be an extrovert sales person and extremely people and training focused
•Must be immensely passionate about restaurant operations and guest interactions
•Previous working experience in licensed or celebrity chef venues is of benefit