Restaurant Manager
IHG
Oman
منذ 24 يوم

job overview

To manage the Restaurant operations by achieving business objectives through customer focused service delivery. Promotes the desired work culture around the five core values of Trust, Integrity, Respect, One Team and Service of the InterContinental Hotels Group and the brand ethos.

At InterContinental Hotels & Resorts® we want our guests to feel special, cosmopolitan and In the Know which means we need you to :

  • Be charming by being approachable, having confidence and showing respect.
  • Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership
  • of getting things done.

  • Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.
  • Duties and Responsibilities

    FINANCIAL RETURNS

  • Under the assistance of the Director of F&B coordinate the preparation of the Departmental annual budget and work to achieve the budget by monitoring and controlling the departmental operations, considering revenue and expenditure
  • On an ongoing basis, control and analyze departmental costs to ensure performance against budget; implementing corrective measures where necessary to produce positive business results
  • Effectively manages staffing costs by preparing efficient work schedules in line with legal requirements
  • Effectively manages the restaurant by ensuring the following :
  • oOversees the Implementation of standards as detailed in the departmental standards and procedures manual

    oAdheres to opening and closing procedures

    oAdheres to bill paying procedures

    oConducts effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on upselling certain products, etc

    oEncourages and motivates staff to provide optimum service during all shifts

  • Shares recommendations and guest comments to Chef and Food and Beverage Manager to reflect current customer profile
  • Develops and implement Promotions Calendar for F&B products in restaurant
  • Manages special event concepts
  • Anticipates market changes and review operations when necessary
  • Conducts competitor analysis
  • Creates positive publicity opportunities
  • Manages customer database and utilize effectively
  • Upsells property facilities
  • Actively pursues cost saving measures
  • Recycles whenever possible
  • Manage wage and beverage cost
  • Stock control
  • Analyses food and beverage statistics through point of sale system
  • PEOPLE

  • Attends Food & Beverage departmental meetings
  • Works within the company’s Human Resource Management System to ensure the departmental performance of staff is productive. Duties include :
  • Plans for future staffing needs

    Recruits in line with company guidelines

    Prepares detailed induction programs for new staff

    Maintains a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation

    Ensures training needs analysis of your departmental staff is carried out and training programs are designed and implemented to meet needs

    Actively workS at developing your staff and identify high potentials

    Maintains training records for all direct reports and ensure they do the same for their staff

    Conducts probation and formal performance appraisal in line with company guidelines

    Coaches, counsels and disciplines staff, providing constructive feedback to enhance performance

    Approves leave requests after considering peaks and troughs in the business

    Regularly communicates with staff to maintain good relations

    Performs other duties and special projects as assigned

    GUEST EXPERIENCE

  • Demonstrates service attributes in accordance with industry expectations and company standards including : Being attentive to Guests Accurately and promptly fulfilling Guests requests Anticipates Guests needs Maintains a high level of knowledge which affects the Guest experience Demonstrates service attitude
  • oTakes appropriate action to resolve guest complaints

  • Appreciates the dynamic nature of the Hotel industry and extend these service attributes to all internal customers
  • RESPONSIBLE BUSINESS

  • Ensures compliance with relevant employment laws and hotel or company policies and procedures
  • Reads, understands and implements the relevant sections of the FLS policy
  • Participates in social activities (green engage, cause for jeans, blood donation, marathon, earth hour, etc.)
  • Performs other duties and projects as assigned
  • aCCOUNTABILITY

    Accountable for the supervision for his staff in his designated restaurant. Accountable to check the restaurant is fully equipped to render service, supervision with kitchen and bar with regards to menus, wines, stocks and other significant details related to the outlet.

    Restaurant Manager is accountable for supervision of the daily outlet operation. Share and implement ideas for new food and beverage promotions.

    QUALIFICATIONS AND REQUIREMENTS

  • Preferably graduate of Hotel and Restaurant Management
  • Should have at least 3 years experience as a Assistant Restaurant Manager and 2 years as Restaurant Manager in 4-5 star hotel
  • Should have excellent knowledge in all aspects of beverages including alcohol
  • Should be fluent in English (speaking, reading and writing). Arabic is an advantage
  • Good knowledge of Microsoft Office
  • Good knowledge of micros operating systems
  • Good skills in customer service
  • job overview

    To manage the Restaurant operations by achieving business objectives through customer focused service delivery. Promotes the desired work culture around the five core values of Trust, Integrity, Respect, One Team and Service of the InterContinental Hotels Group and the brand ethos.

    At InterContinental Hotels & Resorts® we want our guests to feel special, cosmopolitan and In the Know which means we need you to :

  • Be charming by being approachable, having confidence and showing respect.
  • Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership
  • of getting things done.

  • Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.
  • Duties and Responsibilities

    FINANCIAL RETURNS

  • Under the assistance of the Director of F&B coordinate the preparation of the Departmental annual budget and work to achieve the budget by monitoring and controlling the departmental operations, considering revenue and expenditure
  • On an ongoing basis, control and analyze departmental costs to ensure performance against budget; implementing corrective measures where necessary to produce positive business results
  • Effectively manages staffing costs by preparing efficient work schedules in line with legal requirements
  • Effectively manages the restaurant by ensuring the following :
  • oOversees the Implementation of standards as detailed in the departmental standards and procedures manual

    oAdheres to opening and closing procedures

    oAdheres to bill paying procedures

    oConducts effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on upselling certain products, etc

    oEncourages and motivates staff to provide optimum service during all shifts

  • Shares recommendations and guest comments to Chef and Food and Beverage Manager to reflect current customer profile
  • Develops and implement Promotions Calendar for F&B products in restaurant
  • Manages special event concepts
  • Anticipates market changes and review operations when necessary
  • Conducts competitor analysis
  • Creates positive publicity opportunities
  • Manages customer database and utilize effectively
  • Upsells property facilities
  • Actively pursues cost saving measures
  • Recycles whenever possible
  • Manage wage and beverage cost
  • Stock control
  • Analyses food and beverage statistics through point of sale system
  • PEOPLE

  • Attends Food & Beverage departmental meetings
  • Works within the company’s Human Resource Management System to ensure the departmental performance of staff is productive. Duties include :
  • Plans for future staffing needs

    Recruits in line with company guidelines

    Prepares detailed induction programs for new staff

    Maintains a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation

    Ensures training needs analysis of your departmental staff is carried out and training programs are designed and implemented to meet needs

    Actively workS at developing your staff and identify high potentials

    Maintains training records for all direct reports and ensure they do the same for their staff

    Conducts probation and formal performance appraisal in line with company guidelines

    Coaches, counsels and disciplines staff, providing constructive feedback to enhance performance

    Approves leave requests after considering peaks and troughs in the business

    Regularly communicates with staff to maintain good relations

    Performs other duties and special projects as assigned

    GUEST EXPERIENCE

  • Demonstrates service attributes in accordance with industry expectations and company standards including : Being attentive to GuestsAccurately and promptly fulfilling Guests requestsAnticipates Guests needsMaintains a high level of knowledge which affects the Guest experienceDemonstrates service attitude
  • oTakes appropriate action to resolve guest complaints

  • Appreciates the dynamic nature of the Hotel industry and extend these service attributes to all internal customers
  • RESPONSIBLE BUSINESS

  • Ensures compliance with relevant employment laws and hotel or company policies and procedures
  • Reads, understands and implements the relevant sections of the FLS policy
  • Participates in social activities (green engage, cause for jeans, blood donation, marathon, earth hour, etc.)
  • Performs other duties and projects as assigned
  • aCCOUNTABILITY

    Accountable for the supervision for his staff in his designated restaurant. Accountable to check the restaurant is fully equipped to render service, supervision with kitchen and bar with regards to menus, wines, stocks and other significant details related to the outlet.

    Restaurant Manager is accountable for supervision of the daily outlet operation. Share and implement ideas for new food and beverage promotions.

    QUALIFICATIONS AND REQUIREMENTS

  • Preferably graduate of Hotel and Restaurant Management
  • Should have at least 3 years experience as a Assistant Restaurant Manager and 2 years as Restaurant Manager in 4-5 star hotel
  • Should have excellent knowledge in all aspects of beverages including alcohol
  • Should be fluent in English (speaking, reading and writing). Arabic is an advantage
  • Good knowledge of Microsoft Office
  • Good knowledge of micros operating systems
  • Good skills in customer service
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