Restaurant Manager (Mediterranean Restaurant)

ibis World Trade Centre Dubai Oversee daily operations of the Restaurant, ensuring adherence to company policies and procedures. Recruit, train, and supervise restaurant staff, fostering a positive work environment and promoting teamwork. Ensure excellent customer service by monitoring dining room activities and addressing guest feedback promptly. Prepare and manage budgets, forecasts, and financial reports; implement cost control measures to optimize profitability. Collaborate with chefs and culinary staff to create and update the menu, incorporating seasonal ingredients and guest preferences. Ensure food quality, presentation, and service standards are consistently met, conducting regular inspections and evaluations. Develop and implement marketing strategies to promote the restaurant, including special events and promotions. Ensure compliance with health and safety regulations, as well as hotel standards and policies. Work closely with the hotel management team to align the restaurant’s operations with the overall goals of the hotel. Stay updated on culinary trends and customer preferences, proposing new menu items and seasonal offerings. Monitor and analyse key performance indicators (KPIs) related to sales, guest satisfaction, and staff performance, making adjustments as necessary. Plan and manage special events, private dining experiences, and catering services, ensuring all details are executed flawlessly.

Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred. Minimum of 3-5 years of experience in restaurant management, preferably in a hotel or upscale dining environment. Strong leadership and interpersonal skills. Excellent communication and problem-solving abilities. Proficient in restaurant management software and POS systems. Knowledge of food safety and sanitation regulations. Financial acumen with experience in budgeting and cost control. Passionate about the food and beverage industry. Customer-focused with a keen attention to detail. Ability to thrive in a fast-paced, high-pressure environment.

Oversee daily operations of the Restaurant, ensuring adherence to company policies and procedures. Recruit, train, and supervise restaurant staff, fostering a positive work environment and promoting teamwork. Ensure excellent customer service by monitoring dining room activities and addressing guest feedback promptly. Prepare and manage budgets, forecasts, and financial reports; implement cost control measures to optimize profitability. Collaborate with chefs and culinary staff to create and update the menu, incorporating seasonal ingredients and guest preferences. Ensure food quality, presentation, and service standards are consistently met, conducting regular inspections and evaluations. Develop and implement marketing strategies to promote the restaurant, including special events and promotions. Ensure compliance with health and safety regulations, as well as hotel standards and policies. Work closely with the hotel management team to align the restaurant’s operations with the overall goals of the hotel. Stay updated on culinary trends and customer preferences, proposing new menu items and seasonal offerings. Monitor and analyse key performance indicators (KPIs) related to sales, guest satisfaction, and staff performance, making adjustments as necessary. Plan and manage special events, private dining experiences, and catering services, ensuring all details are executed flawlessly.