Restaurant Manager

Ensures all established service standards and procedures of Bab Al Shams and leads to guest satisfaction, staff satisfaction and profit for the Hotel. Under the general guidance of the Food and Beverage Manager in accordance to the Hotel’s Policies and Procedures. Directs and coordinates all activities and provides assistance to the staff in the restaurant and bar assigned.

Roles:
Determines the necessary competence for colleagues and provides training or other actions to satisfy these needs.
Demonstrates commitment to the development and implementation of the QMS system and continual improvement of its effectiveness.
Communicates to colleagues the importance of meeting customer as well as regulatory & statutory needs.
Ensures measurable quality objectives are established and actively participate in the review of these objectives
Attends monthly department meeting.
Maintains and promotes resort and company policies, procedures, standards.
Manages all aspects of a specific Outlet(s) within the F&B department including the selection, development and performance management of colleagues, optimizing profits and increasing sales.
Manages scheduled shifts ensuring guest satisfaction.
Manages all operational issues ensuring Bab Al Sham’s Standard Operation Procedures are met and value is added to the F&B objectives as detailed in the F&B Department Performance Plan.
Monitors effectiveness of workflow & Sequence of Service during service periods and provides hands-on support as and when required.
Monitors the cashiering function of the outlet to ensure compliance with TMH Cashiering Procedures.
Develops, maintains & actively uses a database of customer details/ history and other strategies that assist in guest recognition.
Advises the F&B management of any improvements needed in relation to restaurants operation including updates to SOPs or addition/ deletion of SOPs.
Implements strategies to increase the market share for the Outlet.
Ensures that colleagues are aware of the relevance and importance of their activities and how they contribute to the department objectives detailed in the F&B Department Performance Plan.

Prepares the Food and Beverage marketing plan.
Ensures up-to-date hard-copies of department SOPs are maintained at all times. Updates SOPs through Mercury as and when needed.
Communicates new or amended procedures to relevant departments/ colleagues in a timely manner, ensuring they have been understood.
Maintains appropriate records of education, training, skills and experience.
Assists F&B Management in menu planning and menu rotation.
Responds to changes in business trends with innovative solutions to increase market share.
Implements the marketing activities and to achieve desired results.
Attends & actively participates in the daily F&B briefings.
Implements systems/ measures to control F&B costs within budget guidelines minimize wastage and maximize productivity.
Discusses with the outlet chef regarding menus, special requests etc.
Ensures opening & closing checklists are completed on a daily basis.
Monitors completion of weekly cleaning schedules.
Meets and exceeds customer expectations from the point of arrival through to departure with a dedicated and professional approach
Ensures that all furniture, equipment, utensils and silverware used in the outlet is accounted for, properly handled and serviced, and maintained to prevent excessive wear and tear. Attends & actively participates in daily & weekly Food and Beverage Briefings/ meetings

Analyzes results of Telephone Test Calls, Mystery Shoppers, CSI, Complaint Forms, and IQRs and take the action necessary to address any non-conformances within required timeframes.
Conducts regular briefings and meetings to ensure all colleagues receive the information necessary to perform their jobs.
Conducts property inspections, makes recommendations on set-up and planning, to maximize potential revenue whilst continually striving to meet the needs of the customer.
Able to meet financial targets
Ability to comply with all F&B brand standards
Ability to work under pressure
Excellent grooming standards
Hotel or Restaurant Management Bachelor Degree or its equivalent
3-4 years in similar position in a five star hotel
HACCP certified
Bar and Restaurant Experience
Bar training and mixology

Willingness to develop team members and self
Flexibility to respond to a range of different work situations
Ability to work on your own or in teams
Initiative and Commitment to Achieve
Attention to Detail & Quality
Train the trainer
Communication training
Complaint handling training
Interpersonal Skills
Business Awareness/Domain Knowledge
Problem Solving and Decision Making