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Restaurant Manager

  • United Arab Emirates, Middle East
  • Unspecified

TASKS, DUTIES AND RESPONSIBILITIES

MAXIMISE GUEST SATISFACTION AND PROFITABITLITY BY MANAGING THE RESTAURANT, BAR, ROOM SERVICE

·Managing all activities of the restaurant, bar, room service

·Achieves restaurant revenue goals by executing marketing and sales strategies as established in the business plan

·Assists in the implementation of sales promotions and to take action to increase sales

·Greets and seats guests, and ensures that they receive prompt, courteous and efficient service

·Seeks actively to greet guests upon arrival and departure, and to be visible during their time in the restaurant

·Looks for creative ways to promote and execute strong guest relations activities and procedures with regular and VIP guests

·Ensures that outlet premises, FF&E, silver, glass, porcelain etc. is clean and in good working order

·Checks regularly to ensure guests receive efficient, knowledgeable and courteous service, and high quality products

·Maximises guest satisfaction by communicating customer specifications to kitchen

·Ensures readiness and compliance in case of last minute changes to reservations

·Performs other duties as assigned by the supervisor/manger

MANAGE RESTAURANT, BAR, ROOM SERVICE SERVICE STAFF

·Manages all outlet service staff and supervisors

·Utilises leadership skills and motivation to maximise employee productivity and satisfaction

·Challenges employees to achieve optimum revenue and service per employee

·Monitors department’s overall service, interaction with other departments, and team work daily, and takes action to improve

LAWS, REGULATIONS AND POLICIES

·Monitors and makes sure staff follows all applicable laws, especially in regards to food safety and sanitation, and alcohol regulations

HUMAN RESOURCES MANAGEMENT

·Screens, interviews and selects potential employees

·Checks that staff meets and exceeds guest expectations by training and encouraging staff to provide Yes I Can! service

·Identifies training needs, and makes sure staff receives training, including skills training to provide consistent, knowledgeable, and reliable service

·Identifies employees with potential for promotion and/or transfer and makes recommendation to Food and Beverage Manager

·Works closely with the Human Resources Manager on the following Human Resources related tasks, Performance appraisals, Coaching, Counselling, Discipline and grievance, Employee relations.

EMPLOYEE RELATIONS

·Fosters and develops effective employee relations between kitchen production and outlet service, as well as with other departments within the hotel

·Keeps effective internal communications, including daily meetings with all staff to ensure optimum team work and productivity

·Looks for ways to motivate and challenge employees

HEALTH AND SAFETY

·Ensures that all potential and real hazards are reported and reduced immediately

·Fully understands the hotel’s fire, emergency, and bomb procedures

·Ensures that emergency procedures are practised and enforced to provide for the security and safety of guests and employees

·Ensures that employees work in a safe manner that does not harm or injure self or others

·Stimulates and encourages a general awareness of health and safety

·Anticipates possible and probable hazards and conditions and either corrects them or take action to prevent them from happening

·Ensures that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct is maintained by all employees in the department

MISCELLANEOUS

·Responsible Business: show involvement and be interested in environmental and/or social issues by participating in Responsible Business hotel and departmental activities

·Works pro-actively to minimise complaints from guests

·Informs guests and staff of applicable liquor laws, hotel rules and limitations within policies and guidelines

·Ensures that prices and portions are offered in accordance with food and beverage profit objectives

·Provides Executive Chef and Food and Beverage Manager with accurate forecasts

·Follows-up with guests to determine satisfaction; measures these results and establishes strategies to improve the quality of the guest experience

·Monitors present and future trends, practices and systems to ensure that the restaurant is competitive in the market place

·Checks the restaurant reservations, hotel arrival list, and VIP list to ensure that own staff is aware of VIP guests, and use name when appropriate

·Develops menus together with Executive Chef and Food and Beverage Manager

·Plans and co-ordinates in-house, and up-selling activities with Food and Beverage Manager

·Attends meetings and training required by the Food and Beverage Manager

·Assists colleagues to perform similar or related jobs when necessary

·Accepts flexible work schedule necessary for uninterrupted service to hotel guests

·Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to appropriate individual

·Continuously seeks to endeavour and improve the department’s efficient operation, and knowledge of own job function

·Is well updated on, and possesses solid knowledge of the following:
- Hotel fire, bomb and emergency procedures
- Hotel health and safety policies and procedures
- Hotel facilities and nearby sights of interest and importance (i.e. hospitals,stations, tourist sights)
- Hotel standards of operation and departmental procedures
- Current licensing relating to own department
- Accepted methods of payment by the hotel
- Hotel and corporate marketing and promotional programmes
- Corporate clients and clients generating high business volume

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