Manager, Restaurant

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

• 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 Meydan'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 restaurant operations including updates to SOPs or addition/ deletion of SOPs.
• Implement strategies to increase the market share for the Outlet.
• Ensures that colleagues know the relevance and importance of their activities and how they contribute to the department objectives detailed in the F&B Department Performance Plan.
• 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 participates in the review of these objectives
• Attends monthly department meetings.
• Maintains and promotes resort and company policies, procedures, and standards.
• 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 on time, 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 daily.
• Monitors completion of weekly cleaning schedules.
• Analyze 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, and makes recommendations on set-up and planning, to maximize potential revenue while continually striving to meet the needs of the customer
• 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 service and maintained to prevent excessive wear and tear.
• Attends & actively participates in daily & weekly Food and Beverage Briefings/ meetings.
• Supervises outlet colleagues in day-to-day operations.
• Ensures evaluation of subordinates, mentoring, and identifying training needs.
• Continuously review occupancy and forecast information and proactively seek business to fill need periods.
• Ensures that the outlet's operational budget is in line and costs are strictly controlled maximizing profitability

• Hotel or Restaurant Management Bachelor Degree or its equivalent
• HACCP certified
• 3-4 years in a similar position in a five-star hotel
• Restaurant and Bars experience
• Bar training and mixology
• Able to meet financial targets
• Ability to comply with all F&B brand standards
• Ability to work under pressure
• Excellent grooming standards
• 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
• Interpersonal Skills
• Business Awareness/Domain Knowledge
• Problem Solving and Decision Making
• Train the trainer
• Communication training
• Complaint handling training
• Phone etiquette training

Kerzner International