Bar & Restaurant Manager for Vue Rooftop Restaurant & Bar

About Us A little curiosity fuels our soul for adventure and experiences. So, at Hotel Indigo ®, we do more than satisfy our guest’s curiosity, we inspire them. Our passionate colleagues help create memorable and unique experiences for our guests; in a place truly connected to the local neighbourhood, infused with intriguing design and local flavours. Every day brings new discoveries, fresh ideas, and unexpected journeys. So, just like our hotels, no two colleagues are the same. So, we’re curious about you. How will you inspire the eclectic rhythm in our hotels? How will you bring the local neighbourhood story to life? At Hotel Indigo® hotels, we’re excited to meet spirited characters who can delight the most curious guests. Situated at 2,000m above sea level on the edge of the canyon in Jabal Akhdar, you will find a lifestyle property with 172 keys including penthouse suites and cliff side pool villas, the best spa in Oman spread over 2,200sq, plus great food and beverage concepts. We are a destination. Are you ready to join our team to lay the foundations for us to disrupt and build a culture that changes the stay experience complimented by views that will leave everyone in awe! Your Day to Day: As a Bar & Restaurant Manager of this incredible rooftop venue with views across the Hajar Mountains, you are responsible for managing restaurant operations across 3 spaces to deliver a unique guest experience. This encompasses an interactive restaurant, incredible bar and comfortable lounge deck. The Bar & Restaurant Manager is required to manage, train, and develop colleagues and to work within all budgeted guidelines. Specifically, you will be responsible for performing the following tasks to the highest standards: • Manage Restaurant & Bar operations. • Attends regular Food and Beverage meetings to obtain and share information. • Ensure that the assigned restaurant is cleaned, vacuumed, and properly stocked according to anticipated business volume. Notify engineering immediately of any maintenance and repair needs. • Establish and achieve quality and guest satisfaction goals. Respond in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction. • Interacts with Kitchen and Stewarding departments to ensure that the operation runs smoothly. • Oversees the SOP manual for the Outlet. • Has a thorough knowledge of all Hotel facilities and is able to answer guest questions in a quick, polite, and helpful manner. • Maintain exceptional levels of customer service. • Recruit, manage, train, and develop the Restaurant & Bar team. • Manage guest queries in a timely and efficient manner. • Develop beverage menus with other members of Food and Beverage team. • Accountable for monthly stock takes. • Set departmental targets and objectives, work schedules, budgets, and policies and procedures. • Evaluate guest satisfaction levels with a focus on continuous improvement. • Ensure communication meetings are conducted and post-meeting minutes generated in the restaurant. • Be environmentally aware. • Assist other departments wherever necessary and maintain good working relationships. • Comply with hotel security, fire regulations and all health and safety legislation. • Perform other duties as assigned. Responsible Business Manage restaurant food and beverage marketing programs and participate in and maintain system-wide food and beverage marketing programs and promotions. Keep an eye on competitor activity/industry innovation. Review and approve menu design and concepts with the Executive Chef. Make sure food and drinks are secure and stored safely – always keep stock replenished to minimize waste. Handle food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, and equipment. Other ad-hoc duties – unexpected moments when we have to pull together to get a task done. Financial Help prepare the hotel’s annual budget and the setting of departmental goals. Monitor budget and control expenses with a focus on food, beverage, and labor costs. Working with the catering office, identify additional sales opportunities to enhance revenue. Drive promotions that deliver great dining experiences for guests at a good value. Make sure credit and financial transactions are handled in a secure manner. Accountability: This is a high-profile food and beverage position at Hotel Indigo Jabal Akdhar Resort & Spa. You will be responsible for ensuring the Vue team deliver a consistent and personality driven

Manage Restaurant & Bar operations. Attends regular Food and Beverage meetings to obtain and share information. Ensure that the assigned restaurant is cleaned, vacuumed, and properly stocked according to anticipated business volume. Notify engineering immediately of any maintenance and repair needs. Establish and achieve quality and guest satisfaction goals. Respond in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction. Interacts with Kitchen and Stewarding departments to ensure that the operation runs smoothly. Oversees the SOP manual for the Outlet. Has a thorough knowledge of all Hotel facilities and is able to answer guest questions in a quick, polite, and helpful manner. Maintain exceptional levels of customer service. Recruit, manage, train, and develop the Restaurant & Bar team. Manage guest queries in a timely and efficient manner. Develop beverage menus with other members of Food and Beverage team. Accountable for monthly stock takes. Set departmental targets and objectives, work schedules, budgets, and policies and procedures. Evaluate guest satisfaction levels with a focus on continuous improvement. Ensure communication meetings are conducted and post-meeting minutes generated in the restaurant. Be environmentally aware. Assist other departments wherever necessary and maintain good working relationships. Comply with hotel security, fire regulations and all health and safety legislation. Perform other duties as assigned. Responsible Business: Manage restaurant food and beverage marketing programs and participate in and maintain system-wide food and beverage marketing programs and promotions. Keep an eye on competitor activity/industry innovation. Review and approve menu design and concepts with the Executive Chef. Make sure food and drinks are secure and stored safely – always keep stock replenished to minimize waste. Handle food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, and equipment. Other ad-hoc duties – unexpected moments when we have to pull together to get a task done.