Restaurant Manager

Organization- Alila Jabal Akhdar Summary Description - External Job Summary: As the Restaurant Manager at Alila Jabal Al Akhdar, you will play a pivotal role in overseeing the day-to-day operations of our hotel restaurant. You will be responsible for managing the restaurant staff, maintaining exceptional food and service standards, and maximizing revenue and profitability. Your leadership and expertise will contribute to creating memorable dining experiences for our guests. Key Responsibilities: • Team Leadership: • Recruit, train, and supervise restaurant staff, including servers, hosts/hostesses, and kitchen staff. • Foster a positive and motivated work environment, promoting teamwork and professional growth. • Conduct regular staff meetings and provide performance feedback. • Operations Management: • Oversee the daily operations of the restaurant, including opening and closing procedures. • Ensure compliance with health and safety regulations and maintain a clean and organized restaurant environment. • Manage restaurant inventory and supplies, placing orders as necessary. • Develop and implement restaurant policies and procedures. • Guest Experience: • Uphold the hotel's high service standards and ensure exceptional guest experiences. • Handle guest inquiries, concerns, and feedback with professionalism and resolve issues effectively. • Monitor and maintain restaurant ambiance, including lighting, music, and décor. • Financial Management: • Set and achieve revenue and profitability targets through effective cost control and menu pricing. • Monitor financial performance through budget management and regular reporting. • Implement strategies to increase restaurant sales and profitability. • Menu Development: • Collaborate with the chef to create and update menu offerings that align with guest preferences and seasonal trends. • Ensure menu items are accurately presented and consistent in taste and quality. Qualifications • At least 2 - 3 Years experience in Food and Beverages services in a luxury hotel, fine dining restaurant or upscale hospitality environment • Formal training in customer service, food and beverages, or hospitality management is an advantage • Strong communication in English; additional languages are highly valued • Excellent Leadership and communications skills, with hands-on management style. Show more Show less

At least 2 - 3 Years experience in Food and Beverages services in a luxury hotel, fine dining restaurant or upscale hospitality environment. Formal training in customer service, food and beverages, or hospitality management is an advantage. Strong communication in English; additional languages are highly valued. Excellent Leadership and communications skills, with hands-on management style.

Key Responsibilities: Team Leadership: Recruit, train, and supervise restaurant staff, including servers, hosts/hostesses, and kitchen staff. Foster a positive and motivated work environment, promoting teamwork and professional growth. Conduct regular staff meetings and provide performance feedback. Operations Management: Oversee the daily operations of the restaurant, including opening and closing procedures. Ensure compliance with health and safety regulations and maintain a clean and organized restaurant environment. Manage restaurant inventory and supplies, placing orders as necessary. Develop and implement restaurant policies and procedures. Guest Experience: Uphold the hotel's high service standards and ensure exceptional guest experiences. Handle guest inquiries, concerns, and feedback with professionalism and resolve issues effectively. Monitor and maintain restaurant ambiance, including lighting, music, and décor. Financial Management: Set and achieve revenue and profitability targets through effective cost control and menu pricing. Monitor financial performance through budget management and regular reporting. Implement strategies to increase restaurant sales and profitability. Menu Development: Collaborate with the chef to create and update menu offerings that align with guest preferences and seasonal trends. Ensure menu items are accurately presented and consistent in taste and quality.