Restaurant Manager

15 Feb 2017
23 Feb 2017
Job Level
We are looking for Restaurant Manager to work in "A fine dining specialized restaurant is to open soon!
We are looking for a proficient Restaurant Manager with exquisite service, hospitality and admirable guest interaction.He/She will be entirely in charge of this superb restaurant.

Professional techniques / Production:

• Steers and promotes the Restaurant and the service.

• Ensures that all information is duly passed on to the applicable departments

• Organize and supervises the preparation of points of sale according to activity forecasts and product information

• Ensures the brand's reference standards are properly applied

• Ensures that sales materials are of good quality and ensures that pricing is in line with strategy

• In conjunction with the Head Chef, prepares the menus, organize purchases and updates the cooking instructions

• Plans changes in the menu, sets prices and organizes the work for the day in coordination with the Chef

• Is responsible for keeping equipment and furniture in good condition, for keeping machinery and appliances in
reliable working order, and for following up technical maintenance.

• Assures hotel management cover early mornings, evenings, weekends and on bank holidays

• Attends meetings for Heads of Department

• Passes on the management team's decisions

• Knows how all the hotel's departments operate and is able to replace another Head of Department in case of absence

• May occasionally be asked to replace the General Manager

Team management and cross-departmental responsibilities:

• Evolves working methods in line with brand philosophy

• Develops team spirit and motivation by creating a good working atmosphere

• Supervises recruitments in conjunction with the Points of Sale Managers

• Organize the welcome of new employees

• Carries out annual performance appraisals on managers under his/her responsibility, sets targets and ensures
that appraisals are conducted for employees

• Prepares the training plans in conjunction with the managers under his/her responsibility

• Ensures that work schedules are consistent with activity forecasts for the hotel

• Leads working and information meetings and team discussions

• Involves and motivates the managers and employees under his/her responsibility to meet the department's quantative targets

• Ensures compliance with labour legislation in the F&B department

• Trains and motivates the team to use the sales pitches and ensures they are put into practice

Commercial / Sales:

• Establishes excellent relations with guests

• Prepares the commercial action plan for the restaurant and ensures its implementation

• Sets daily sales targets to be met by the team

• Is familiar with all the hotel's services and informs guests about them to encourage use

• Analyses guests' comments and implements any corrective actions as required

• Launches and deploys marketing initiatives in the local area in order to increase revenue

• Works in close collaboration with the sales department to ensure high standards of service and satisfaction for
meetings customers

• Is actively involved in the local area to keep up-to-date with specific issues and needs

• Keeps close track of what the competition is doing

• Uses creativity and innovation to facilitate commercial operations

Feel fully responsible, be autonomous, adaptable, professional, have a love of adventure and a desire to stretch your limits: that's the Novotel spirit.
An international brand with a network of 400 hotels in 60 countries, Novotel's success is due to the professionalism and enthusiasm of its 30 000 employees who have been embodying the brand's ideals for over 40 years.

DNA of the brand, innovation is at the heart of the promise made to employees: "At Novotel, we grow faster". To transform this promise into reality, Novotel has implemented a unique human resources policy declined around five main professional career paths. Novotel accompanies each employee throughout their career. Integration, geographic mobility, bridging provision, skills development… everyone is given the opportunity to progress quickly and go further. Impossible is not Novotel.


Level of Education
Vocational education

Areas of study
Food and beverage

Professional experiences
3 to 5 years

Languages essential
English (Primary tongue)

Optional languages
Arabic (Working level)