Restaurant Manager – Italian Restaurant - Italian National

Fairmont Bab Al Bahr - Abu Dhabi Oversee the daily operation of the Italian restaurant, ensuring smooth and efficient service. Maintain Fairmont luxury service standards at all times. Conduct daily briefings with the restaurant team. Monitor restaurant appearance, cleanliness, and ambiance. Ensure all opening and closing procedures are completed accurately. Coordinate with the kitchen team to ensure timely and high-quality food service. Supervise reservations, seating arrangements, and guest flow. Deliver exceptional and personalized guest service. Welcome and engage with guests during service. Handle guest complaints promptly and professionally. Build strong guest relationships and encourage repeat business. Ensure all guest feedback is followed up and appropriate corrective actions are implemented. Promote Fairmont's "Turning Moments into Special Memories" philosophy. Recruit, train, coach, and develop restaurant colleagues. Conduct performance evaluations and provide continuous feedback. Prepare staff schedules based on business demand. Ensure compliance with grooming, hygiene, and uniform standards. Foster teamwork, employee engagement, and a positive working environment. Conduct daily training sessions to improve product knowledge and service standards. Achieve departmental revenue and profitability targets. Monitor daily sales performance. Control labor costs through effective scheduling. Manage operating expenses and maximize productivity. Review financial reports and identify improvement opportunities. Maintain high standards of food presentation and beverage service. Collaborate with the Chef de Cuisine on menu planning and seasonal promotions. Ensure authentic Italian dining experiences are consistently delivered. Monitor portion control and service consistency. Support wine and beverage promotions to increase revenue. Monitor restaurant inventory and operating supplies. Control breakage, spoilage, and waste. Ensure proper stock ordering and storage procedures. Conduct regular inventory counts. Maintain cost-effective operations while preserving service quality. Ensure compliance with HACCP, food safety, hygiene, and sanitation standards. Maintain a clean and safe working environment. Ensure compliance with local municipality regulations and hotel policies. Conduct regular health and safety inspections. Report maintenance issues promptly.

Diploma or Bachelor's Degree in Hospitality Management, Hotel Management, Business Administration, or a related field. Minimum 3–5 years of experience as a Restaurant Manager in a luxury hotel or fine-dining Italian restaurant. Strong leadership and people management skills. Excellent communication and interpersonal abilities. Sound knowledge of Italian cuisine, wines, and restaurant operations. Strong financial and analytical skills. Knowledge of HACCP and food safety regulations. Proficiency in Microsoft Office and restaurant POS systems. Fluent in English; Italian language skills are an advantage.

Oversee the daily operation of the Italian restaurant, ensuring smooth and efficient service. Maintain luxury service standards. Conduct daily briefings with the restaurant team. Monitor restaurant appearance, cleanliness, and ambiance. Ensure opening and closing procedures are completed accurately. Coordinate with the kitchen team for timely, high-quality service. Supervise reservations, seating arrangements, and guest flow. Deliver exceptional and personalized guest service; welcome and engage with guests during service. Handle guest complaints promptly and professionally; build guest relationships and encourage repeat business. Ensure feedback is followed up with appropriate corrective actions. Promote the hotel’s service philosophy. Recruit, train, coach, and develop restaurant staff; conduct performance evaluations and provide continuous feedback. Prepare staff schedules based on business demand. Ensure grooming, hygiene, and uniform standards; foster teamwork and a positive working environment. Conduct daily training sessions to improve product knowledge and service standards. Achieve departmental revenue and profitability targets; monitor daily sales and control labor costs. Manage operating expenses and maximize productivity. Review financial reports and identify improvement opportunities. Maintain high standards of food presentation and beverage service. Collaborate with the Chef de Cuisine on menu planning and seasonal promotions; ensure authentic Italian dining experiences. Monitor portion control and service consistency. Support wine and beverage promotions to increase revenue. Monitor inventory and operating supplies; control breakage, spoilage, and waste. Ensure proper stock ordering and storage; conduct regular inventory counts. Maintain cost-effective operations while preserving service quality. Ensure HACCP, food safety, hygiene, and sanitation standards; maintain a clean and safe working environment. Ensure compliance with local regulations and hotel policies; conduct regular health and safety inspections. Report maintenance issues promptly.