As a Specialty Restaurant Manager you are responsible for the short and long term planning and the management of the respective outlet operations in the front and back of house to achieve customer satisfaction and quality service while meeting / exceeding financial goals and your role will include key responsibilities such as:

• Prepare schedules for all employees according to the forecast and within the limits of the staffing guide to ensure adequate manpower at all times
• Oversee and prepare the operational standards of the restaurant ensuring that they are properly followed.
• Liaise with kitchen, stewarding, bars, reservations and maintenance to ensure that the operation runs smoothly in areas of joint responsibility.
• Assist in the planning and execution of promotional activities.
•  Maximize revenue in the outlet by implementing up-selling procedures and training staff on up selling.
• Responsible for monitoring and controlling the financial performance of the outlet, controlling costs and expenses.
• Conduct regular training sessions with the assigned team in line with the departmental SOP's
• Evaluate the performance of the assigned team and initiate internal development and promotions
• Responsible for the timely set up of the assigned Food & Beverage outlet, according to the meal settings and in line with the opening hours
• Maintain a professional and friendly relationship with the outlet patrons
• Establish and update the outlet's database of regular guests
• Tour the outlets and all related areas frequently, ensuring the highest possible cleanliness and maintenance standards
• Make appropriate suggestions and recommendations to management for the general improvement of the venue.
• Interact with guests actively soliciting feedback.
• Coach, counsel, discipline and develop staff.
• Contribute to the profitability of the Restaurant by increasing sales and generating new revenue ideas.
• Develop short-term and long-term financial and operational goals for the department, which supports the overall objectives of the restaurant.
• Achieve budgeted revenues and control costs.
• Control costs according to the budget.
• Participate in the preparation of the annual budget of the Restaurant.
• Maintain par stock levels for operational equipment and maintain inventory control procedures.

Education, Qualifications & Experiences

Must be a college / university degree graduate with a minimum of two years experiences in a similar role with preferable previous experiences in the Middle East.

Should be a computer literate with effective communication skills and an excellent command of written and spoken English.

Knowledge & Competencies

 The ideal candidate will be a hands-on professional with a solid food & beverage background and the passion for quality and excellence. You will be creative and eager to share your desire to achieve highest quality service standards with guests and team members and you should possess following competencies: 

•  Understanding Hotel Operations
• Effective Communication
• Planning for Business
• Supervising People
• Understanding Differences
• Supervising Operations
• Teamwork
• Adaptability
• Customer Focus
• Drive for Results

As a Specialty Restaurant Manager you are responsible for the short and long term planning and the management of the respective outlet operations in the front and back of house to achieve customer satisfaction and quality service while meeting / exceeding financial goals and your role will include key responsibilities such as:

• Prepare schedules for all employees according to the forecast and within the limits of the staffing guide to ensure adequate manpower at all times
• Oversee and prepare the operational standards of the restaurant ensuring that they are properly followed.
• Liaise with kitchen, stewarding, bars, reservations and maintenance to ensure that the operation runs smoothly in areas of joint responsibility.
• Assist in the planning and execution of promotional activities.
•  Maximize revenue in the outlet by implementing up-selling procedures and training staff on up selling.
• Responsible for monitoring and controlling the financial performance of the outlet, controlling costs and expenses.
• Conduct regular training sessions with the assigned team in line with the departmental SOP's
• Evaluate the performance of the assigned team and initiate internal development and promotions
• Responsible for the timely set up of the assigned Food & Beverage outlet, according to the meal settings and in line with the opening hours
• Maintain a professional and friendly relationship with the outlet patrons
• Establish and update the outlet's database of regular guests
• Tour the outlets and all related areas frequently, ensuring the highest possible cleanliness and maintenance standards
• Make appropriate suggestions and recommendations to management for the general improvement of the venue.
• Interact with guests actively soliciting feedback.
• Coach, counsel, discipline and develop staff.
• Contribute to the profitability of the Restaurant by increasing sales and generating new revenue ideas.
• Develop short-term and long-term financial and operational goals for the department, which supports the overall objectives of the restaurant.
• Achieve budgeted revenues and control costs.
• Control costs according to the budget.
• Participate in the preparation of the annual budget of the Restaurant.
• Maintain par stock levels for operational equipment and maintain inventory control procedures.

Education, Qualifications & Experiences

Must be a college / university degree graduate with a minimum of two years experiences in a similar role with preferable previous experiences in the Middle East.

Should be a computer literate with effective communication skills and an excellent command of written and spoken English.

Knowledge & Competencies

 The ideal candidate will be a hands-on professional with a solid food & beverage background and the passion for quality and excellence. You will be creative and eager to share your desire to achieve highest quality service standards with guests and team members and you should possess following competencies: 

•  Understanding Hotel Operations
• Effective Communication
• Planning for Business
• Supervising People
• Understanding Differences
• Supervising Operations
• Teamwork
• Adaptability
• Customer Focus
• Drive for Results