Restaurant Manager

At InterContinental Hotels & Resorts®we want our guests to feel special, cosmopolitan and In the Know which means we need you to: • Be charming by being approachable, having confidence and showing respect. • Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership of getting things done. • Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special. Duties and Responsibilities • Financial return • Manages daily operation of restaurant. • Conducts market and competitor analysis. • P&L analysis including productivity and cost management. • PEOPLE • Conducts on-the-job training sessions for restaurant employees. • Conducts pre-meal briefing and maintains liaison with kitchen. • Ensures that grooming of restaurant employees is up to required standard. • Role modelling the IHG Company Values and Core Purpose. • Leading employee engagement activities. • Conducting Annual and Mid Year Performance Reviews. • Coaching and regular feedback sessions of employees. • Holds self and others accountable for achieving results. • GUEST EXPERIENCE • Supervising & directing courteous serving of food & beverage in restaurant. • Implementation and maintenance of brand standards. • Driving the guest experience through service quality. • Knowledgeable of menu, recipe and production procedure. • • • RESPONSIBLE BUSINESS • Manages daily operation of restaurants. • Implementation of quality assurance programs - I Toolkits. • Implementation and compliance of the Company’s Fire, Life and Safety requirements. • Reviews checklists to maintain high standard of cleanliness. • Maintains database of restaurant clients. • Identifies opportunities to increase revenue. • Challenges the way things are done; identifies areas requiring change and suggests ideas to support. the change. • Implementation and maintenance of standard operating procedures. ACCOUNTABILITY • Supervises day to day operation of restaurants, maintains high quality of service. • Taking initiatives to generate revenue and achieve the financial targets. • Monitoring and providing the needs of the restaurants to ensure service efficiency. QUALIFICATIONS AND REQUIREMENTS • Intermediate or equal level of qualification. • Completion of degree or certification in Hospitality Industry. • 3 years experience as Asst. Restaurant Manager. • Fluent in English language and Arabic is preferable. • Computer knowledge (MS Office and the Internet).

Intermediate or equal level of qualification. Completion of degree or certification in Hospitality Industry. 3 years experience as Asst. Restaurant Manager. Fluent in English language and Arabic is preferable. Computer knowledge (MS Office and the Internet).

Manages daily operation of restaurant. Conducts market and competitor analysis. P&L analysis including productivity and cost management. Conducts on-the-job training sessions for restaurant employees. Conducts pre-meal briefing and maintains liaison with kitchen. Ensures that grooming of restaurant employees is up to required standard. Role modelling the IHG Company Values and Core Purpose. Leading employee engagement activities. Conducting Annual and Mid Year Performance Reviews. Coaching and regular feedback sessions of employees. Holds self and others accountable for achieving results. Supervising & directing courteous serving of food & beverage in restaurant. Implementation and maintenance of brand standards. Driving the guest experience through service quality. Knowledgeable of menu, recipe and production procedure. Manages daily operation of restaurants. Implementation of quality assurance programs - I Toolkits. Implementation and compliance of the Company’s Fire, Life and Safety requirements. Reviews checklists to maintain high standard of cleanliness. Maintains database of restaurant clients. Identifies opportunities to increase revenue. Challenges the way things are done; identifies areas requiring change and suggests ideas to support the change. Implementation and maintenance of standard operating procedures. Supervises day to day operation of restaurants, maintains high quality of service. Taking initiatives to generate revenue and achieve the financial targets. Monitoring and providing the needs of the restaurants to ensure service efficiency.