Restaurant Manager

Mandarin Oriental Muscat is looking for a Restaurant Manager to join our Food and Beverage team. Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional. Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world’s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences. Mandarin Oriental, Muscat Situated in a prime beachfront location, Mandarin Oriental, Muscat is a chic urban resort offering 150 stylishly appointed guestrooms and suites, five restaurants and bars, a luxurious Spa at Mandarin Oriental, and an outdoor swimming pool. The hotel features a one-of-a-kind ballroom boasting spectacular views of the Arabian Sea, as well as a variety of banquet and meeting spaces designed to accommodate social and business events. For those seeking a luxury living experience in one of Muscat’s most desirable districts, an exclusive collection of 155 Residences at Mandarin Oriental combines the Group’s legendary service, world-class amenities, and sweeping sea or mountain views. We are looking for new Fans who are passionate about luxury hospitality and would enjoy being part of the Mandarin Oriental, Muscat team. Scope Provides functional assistance and direction to Food & Beverage operations as assigned. Interacts with individuals outside the hotel, including guests, clients, suppliers, government officials, competitors, and members of the local community. Coordinates functions and activities with relevant hotel department heads and Food & Beverage leaders. Responsibilities Planning and Organizing • Supervises the day-to-day functioning of Food & Beverage employees, facilities, sales, and costs within the assigned area of responsibility. • Controls and analyses the quality levels of products and services. • Monitors guest satisfaction and takes appropriate action when required. • Under the guidance of the Food & Beverage Manager, participates in functions such as recruitment, employee orientation, on-the-job performance appraisal, coaching, and disciplinary processes when necessary to ensure appropriate staffing and productivity. • Participates in service operations as necessary and in accordance with operational requirements and established standards. • Coordinates guest reservations and private events as required. • Plans and organizes work effectively, ensuring operational priorities are addressed. Communication • Develops formal training plans and conducts on-the-job training sessions for Food & Beverage employees. • Attends and actively contributes to weekly Food & Beverage departmental meetings. • Conducts pre-service briefings and maintains effective communication with the Executive Chef and other relevant departments. • Ensures clear and effective communication within the team and across departments. Personal Development • Supports the ongoing training and development of Food & Beverage employees. • Ensures that hotel grooming and appearance standards are consistently maintained. • Identifies development opportunities for self and team members and takes appropriate action to strengthen capabilities. General • Supervises, coordinates, and directs the prompt, efficient, and courteous service of food and beverages within the assigned operation. • Controls and analyses, on an ongoing basis: • Merchandising and marketing • Operating costs • Sanitation and hygiene standards • Establishes and maintains effective employee relations. • Ensures compliance with hotel policies, procedures, service standards, and operational requirements. • Performs related duties and special projects as assigned. Customer Focus • Maintains a strong focus on service standards, accuracy, consistency, and quality. • Ensures clarity of roles, functions, and responsibilities within the team. • Establishes and maintains effective systems of information and ensures that procedures are consistently followed. • Actively seeks feedback from guests rather than waiting for complaints. • Takes appropriate action to enhance guest satisfaction and the overall guest experience. Leadership • Coaches team members on the job and provides practical demonstrations and guidance. • Uses a coaching approach to encourage team members to identify solutions and develop problem-solving skills. • Monitors performance, assesses employees objectively, and recommends appropriate training and development opportunities. • Identifies areas where additional team support is required and takes appropriate action. • Provides guidance, support, and constructive feedback to enhance individual and team capabilities. • Distributes work equitably and according to the abilities and responsibilities of team members. • Empowers individuals to complete tasks independently while providing support when required. • Leads by example and demonstrates behaviours that reflect the desired work standards and values. • Uses effective communication and persuasion to positively influence others. • Accepts responsibility and accountability for decisions and clearly communicates the rationale behind them. Teamwork • Freely shares knowledge, information, ideas, and experience to support others. • Gives appropriate credit and recognition to team members. • Works collaboratively and supports others both within and across departments. • Promotes an environment of cooperation and mutual responsibility. • Encourages two-way communication, confirms understanding, and actively seeks feedback. • Communicates messages clearly and effectively, both verbally and in writing, to individuals and groups. • Demonstrates awareness, sensitivity, and respect for cultural differences. • Encourages teamwork within the department and across other teams, departments, and divisions. Personal Impact • Remains calm and professional under pressure. • Understands personal limitations and openly discusses challenges when appropriate. • Represents the opinions and contributions of others positively and professionally. • Plans and prioritizes tasks effectively to meet operational requirements. • Monitors progress, establishes milestones, and follows up to ensure work is completed according to schedule. • Ensures that identified challenges and any changes to plans are clearly communicated to the relevant individuals. • Organizes work effectively and adjusts priorities according to changing operational needs. • Demonstrates resilience, adaptability, and professional judgment. Continual Improvement • Tests ideas for practicality and fea

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Planning and Organizing • Supervises the day-to-day functioning of Food & Beverage employees, facilities, sales, and costs within the assigned area of responsibility. • Controls and analyses the quality levels of products and services. • Monitors guest satisfaction and takes appropriate action when required. • Under the guidance of the Food & Beverage Manager, participates in functions such as recruitment, employee orientation, on-the-job performance appraisal, coaching, and disciplinary processes when necessary to ensure appropriate staffing and productivity. • Participates in service operations as necessary and in accordance with operational requirements and established standards. • Coordinates guest reservations and private events as required. • Plans and organizes work effectively, ensuring operational priorities are addressed. • Develops formal training plans and conducts on-the-job training sessions for Food & Beverage employees. • Attends and actively contributes to weekly Food & Beverage departmental meetings. • Conducts pre-service briefings and maintains effective communication with the Executive Chef and other relevant departments. • Ensures clear and effective communication within the team and across departments. • Supports the ongoing training and development of Food & Beverage employees. • Ensures that hotel grooming and appearance standards are consistently maintained. • Identifies development opportunities for self and team members and takes appropriate action to strengthen capabilities. • Supervises, coordinates, and directs the prompt, efficient, and courteous service of food and beverages within the assigned operation. • Controls and analyses, on an ongoing basis: Merchandising and marketing; Operating costs; Sanitation and hygiene standards. • Establishes and maintains effective employee relations. • Ensures compliance with hotel policies, procedures, service standards, and operational requirements. • Performs related duties and special projects as assigned. • Maintains a strong focus on service standards, accuracy, consistency, and quality. • Ensures clarity of roles, functions, and responsibilities within the team. • Establishes and maintains effective systems of information and ensures that procedures are consistently followed. • Actively seeks feedback from guests rather than waiting for complaints. • Takes appropriate action to enhance guest satisfaction and the overall guest experience. • Coaches team members on the job and provides practical demonstrations and guidance. • Uses a coaching approach to encourage team members to identify solutions and develop problem-solving skills. • Monitors performance, assesses employees objectively, and recommends appropriate training and development opportunities. • Identifies areas where additional team support is required and takes appropriate action. • Provides guidance, support, and constructive feedback to enhance individual and team capabilities. • Distributes work equitably and according to the abilities and responsibilities of team members. • Empowers individuals to complete tasks independently while providing support when required. • Leads by example and demonstrates behaviours that reflect the desired work standards and values. • Uses effective communication and persuasion to positively influence others. • Accepts responsibility and accountability for decisions and clearly communicates the rationale behind them. • Freely shares knowledge, information, ideas, and experience to support others. • Gives appropriate credit and recognition to team members. • Works collaboratively and supports others both within and across departments. • Promotes an environment of cooperation and mutual responsibility. • Encourages two-way communication, confirms understanding, and actively seeks feedback. • Communicates messages clearly and effectively, both verbally and in writing, to individuals and groups. • Demonstrates awareness, sensitivity, and respect for cultural differences. • Encourages teamwork within the department and across other teams, departments, and divisions. • Remains calm and professional under pressure. • Understands personal limitations and openly discusses challenges when appropriate. • Represents the opinions and contributions of others positively and professionally. • Plans and prioritizes tasks effectively to meet operational requirements. • Monitors progress, establishes milestones, and follows up to ensure work is completed according to schedule. • Ensures that identified challenges and any changes to plans are clearly communicated to the relevant individuals. • Organizes work effectively and adjusts priorities according to changing operational needs. • Demonstrates resilience, adaptability, and professional judgment.