F&B Supervisor Saudi only

Fairmont Ramla Serviced Residences Basic Function The Restaurant Manager at Fairmont Ramla, responsibilities include overseeing daily restaurant operations, ensuring exceptional dining experiences for guests, managing staff recruitment, training, and performance to maintain high service standards. Developing and updating the menu is essential to reflect seasonal offerings and guest preferences. ensure compliance with health and safety regulations while monitoring inventory and controlling costs. Additionally, address guest feedback and complaints promptly to enhance satisfaction, collaborate with the culinar team for menu execution, and analyze sales reports to drive strategic decisions that optimize restaurant performance. Duties & Responsibilities Acting as an ambassador for the specialty outlets, demonstrating proficiency in their history and offerings. Supervising a designated station to maintain service standards at all times. Coaching, training, and developing the F&B service team to enhance food and beverage knowledge, ensure proper sequence of service delivery, and uphold our LIFE values. Ensuring smooth preparation of restaurant side-stations, mise-en-place, and table setups according to outlet and Fairmont standards. Continuously gathering guest feedback and reporting it to management. Collaborating closely with the kitchen, stewarding, and outlet cashiers/order takers for seamless operations. Maintaining proper appearance and grooming standards for assigned colleagues. Welcoming arriving guests and managing their seating in the absence of the Maître D’hôtel. Building and maintaining professional, friendly relationships with outlet patrons to ensure their well-being. Staying knowledgeable about the outlet’s menu, promotional activities, and relevant hotel information. Contributing to meet and maximize the monthly revenue budget for the outlet. Operating safely and in an environmentally friendly manner to protect the health and safety of guests and colleagues, while conserving the environment. Complying with hotel environmental, health, and safety policies and procedures. Professionally handling special dietary requirements, keeping the Kitchen Sous-chef and Manager informed. Reporting any issues within the outlet to Housekeeping, Engineering, or Security as appropriate. Managing rejected or corked food items professionally and reporting them to the Restaurant Outlets Manager. Addressing situations involving loud, intoxicated, or abusive guests appropriately. Assisting guests or colleagues who may feel unwell.

Qualifications Bachelor's degree in Hospitality Management, Hotel Management, Business Administration, or a related field. Minimum of 5 years of experience in Food & Beverage operations, including at least 2 years in a supervisory or managerial role. Previous experience in a luxury hotel or upscale restaurant is preferred. Strong leadership and team management skills. Excellent communication and guest service skills. Good knowledge of food safety, hygiene, and HACCP standards. Proficiency in Microsoft Office and restaurant POS systems. Fluent in English; Arabic is an advantage. Ability to work under pressure and manage multiple priorities. Strong organizational, problem-solving, and decision-making skills. Ability to work flexible shifts, including evenings, weekends, and public holidays.

Duties & Responsibilities Acting as an ambassador for the specialty outlets, demonstrating proficiency in their history and offerings. Supervising a designated station to maintain service standards at all times. Coaching, training, and developing the F&B service team to enhance food and beverage knowledge, ensure proper sequence of service delivery, and uphold our LIFE values. Ensuring smooth preparation of restaurant side-stations, mise-en-place, and table setups according to outlet and Fairmont standards. Continuously gathering guest feedback and reporting it to management. Collaborating closely with the kitchen, stewarding, and outlet cashiers/order takers for seamless operations. Maintaining proper appearance and grooming standards for assigned colleagues. Welcoming arriving guests and managing their seating in the absence of the Maître D’hôtel. Building and maintaining professional, friendly relationships with outlet patrons to ensure their well-being. Staying knowledgeable about the outlet’s menu, promotional activities, and relevant hotel information. Contributing to meet and maximize the monthly revenue budget for the outlet. Operating safely and in an environmentally friendly manner to protect the health and safety of guests and colleagues, while conserving the environment. Complying with hotel environmental, health, and safety policies and procedures. Professionally handling special dietary requirements, keeping the Kitchen Sous-chef and Manager informed. Reporting any issues within the outlet to Housekeeping, Engineering, or Security as appropriate. Managing rejected or corked food items professionally and reporting them to the Restaurant Outlets Manager. Addressing situations involving loud, intoxicated, or abusive guests appropriately. Assisting guests or colleagues who may feel unwell.