The Restaurant Manager is responsible for overseeing the daily operations of the assigned restaurant to ensure the highest standards of service, quality, and guest satisfaction in line with Marriott International standards. This role involves managing staff, maintaining financial performance, and ensuring compliance with all health, safety, and brand requirements.

Key Responsibilities:

Operational Management

• Supervise and coordinate the daily restaurant operations to ensure smooth service flow.

• Ensure consistent delivery of high-quality food and beverage offerings.

• Implement and maintain Marriott’s brand standards, policies, and procedures.

• Monitor guest satisfaction levels and handle all guest feedback or complaints promptly and professionally.

Financial Performance

• Achieve financial and operational targets including revenue, cost control, and profit margins.

• Assist in the preparation of budgets, forecasts, and P&L analysis.

• Control expenses, minimize waste, and ensure effective resource utilization.

Team Leadership

• Conduct regular briefings, training sessions, and performance appraisals.

• Foster a positive, professional, and guest-focused work environment.

Guest Experience

• Ensure the restaurant delivers a memorable dining experience that exceeds guest expectations.

• Build and maintain positive relationships with repeat and VIP guests.

• Work closely with the culinary team to ensure menu quality and presentation meet Marriott standards.

Health, Safety & Compliance

• Ensure compliance with all local health, hygiene, and safety regulations.

• Maintain cleanliness and sanitation standards in all restaurant areas.

• Conduct regular inspections and follow up on any issues promptly.

Administration & Coordination

• Maintain accurate records of staff schedules, payroll, and inventories.

• Coordinate with other hotel departments (Kitchen, Banquets, Housekeeping, Engineering, etc.) for seamless service.

• Represent the restaurant in departmental and F&B meetings.

Qualifications & Experience:

• Bachelor’s degree or diploma in Hotel Management or related field.

• Minimum of 2 years experience in a similar position within a five-star international hotel or luxury restaurant.

• Proven leadership and financial management skills.

• Excellent communication and interpersonal skills.

• Strong knowledge of F&B service standards, wine, and fine dining operations.

• Proficiency in English.

• Proficient in Microsoft Office and POS systems (Micros/Opera experience preferred).

Core Competencies:

• Guest-focused mindset

• Leadership and team development

• Financial acumen

• Problem-solving and decision-making skills

• Time management and organization

• Adaptability and cultural sensitivity

للتقديم الان