Assistant Restaurant Manager

Location
Jeddah (SA)
Posted
31 Dec 2016
Closes
28 Jan 2017
Sector
Hotel
Job Level
Management

MISSION

To oversee food and beverage service to the Restaurant guests, and to handle managerial duties in the absence of the Restaurant Manager.  Implement all the Sofitel Brand Standards.

Expected to ensure the smooth running of the department and to handle complaints in the Restaurant Manager’s Absence.  He is also expected to train, motivate, and coach staff in manager’s absence, and to monitor expenses and control labor costs.

 

SPECIFIC REQUIREMENTS

Knowledge of all F&B Outlet Concept.

Knowledge in F&B Rituals.

Full knowledge of F&B Policies and Procedures.

Must be able to evaluate and select among alternative courses of action quickly and accurately.

Must work well in stressful, high pressure situations.

Must maintain composure and objectivity under pressure.

Must be effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.

Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of the particular need.

Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests.

Must be able to work with and understand financial information and date, and basic arithmetic functions.

 At least one year of progressive experience in a hotel or related field required.  Bachelor diploma required.  Previous supervisory experience preferred.

 

PERSONALITY AND SKILLS

Must be able to convey information and ideas clearly.

Ambassadors Orientation.

Knowledge of all F&B Outlet Concept.

Knowledge in F&B Rituals.

Full knowledge of F&B Policies and Procedures.

Must be able to evaluate and select among alternative courses of action quickly and accurately.

Must work well in stressful, high pressure situations.

Must maintain composure and objectivity under pressure.

Must be effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.

Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of the particular need.

Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests.

Must be able to work with and understand financial information and date, and basic arithmetic functions.