وظائف مساعد مدير مطعم في قطر

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>We invite you to join the world of luxury hospitality at Raffles &amp; Fairmont Doha as our new Assistant Restaurant Manager. The Assistant Restaurant Manager supports the Restaurant Manager in overseeing the daily operations of the restaurant, ensuring exceptional guest experiences, maintaining luxury service standards, and achieving operational and financial goals. The role involves supervising team members, coordinating service, and ensuring smooth restaurant operations while fostering a positive and productive work environment.</p><p>Key Responsibilities:</p><ul><li>Assist the Restaurant Manager in managing daily restaurant operations</li><li>Supervise and support restaurant colleagues during service to ensure smooth operations</li><li>Deliver exceptional guest service and promptly resolve guest concerns</li><li>Monitor service quality and ensure compliance with luxury hospitality standards</li><li>Assist with staff scheduling, training, coaching, and performance development</li><li>Support inventory control, purchasing, and cost management initiatives</li><li>Ensure compliance with food safety, hygiene, and health regulations</li><li>Coordinate with the culinary team to ensure timely and high-quality food service</li><li>Handle opening and closing procedures, cash handling, and operational reporting</li><li>Assist in achieving revenue, profitability, and guest satisfaction targets</li><li>Support promotional activities, special events, and outlet marketing initiatives</li><li>Act as the Restaurant Manager in their absence when required</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><h2>What will you bring to this role?</h2><ul><li>Bachelor's degree or diploma in Hospitality Management, Hotel Management, Business Administration, or a related field preferred</li><li>Minimum 2 - 4 years of supervisory or assistant restaurant management experience, preferably in a luxury hotel or fine dining environment</li><li>Strong leadership and team management skills</li><li>Excellent communication, interpersonal, and guest service skills</li><li>Knowledge of food and beverage operations, service standards, and restaurant management</li><li>Experience with budgeting, inventory management, and cost control is an advantage</li><li>Proficiency in restaurant POS systems and Microsoft Office applications</li><li>Ability to work effectively in a fast-paced, multicultural environment</li><li>Fluency in English is required; additional language skills are an advantage</li><li>Knowledge of food safety, hygiene, and local health regulations is preferred</li><li>Embrace the Raffles &amp; Fairmont brand promise and luxury in your role and in all your interactions</li><li>Foster an inclusive environment where every individual feels valued and respected</li><li>Create an environment where colleagues are empowered, supported and recognized</li></ul><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><u><b>Job Summary</b></u> <br></span><p>The Assistant Restaurant Manager assists the Restaurant Manager in overseeing, coordinating and executing in planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.</p><br> <br><br><u><b>Job Responsibilities 1</b></u> <br><p>Assist the Restaurant Manager in overseeing daily operations, ensuring smooth service, and maintaining high standards of customer satisfaction.</p><br> <p>Supervise restaurant staff, including servers, hosts/hostesses, and bartenders, providing guidance, training, and support as needed.</p><br> <p>Monitor dining room and kitchen activities, addressing issues and making adjustments to optimize efficiency and service quality.</p><br> <p>Assist in developing and implementing operational procedures, policies, and standards to uphold brand consistency and compliance with health and safety regulations.</p><br> <p>Manage inventory levels, including food and beverage supplies, and coordinate with suppliers to ensure timely deliveries and minimize waste.</p><br> <p>Handle guest inquiries, complaints, and feedback, resolving issues promptly and courteously to enhance guest satisfaction.</p><br> <p>Assist in scheduling staff shifts, managing labor costs, and maintaining appropriate staffing levels to meet business demands.</p><br> <p>Collaborate with the culinary team to develop menu offerings, specials, and promotions, ensuring alignment with guest preferences and profitability goals.</p><br> <p>Conduct regular inspections of the dining area, kitchen, and facilities to ensure cleanliness, organization, and compliance with sanitation standards.</p><br> <p>Support the Restaurant Manager in administrative tasks, such as reporting, budgeting, and staff evaluations, to contribute to the efficient management of restaurant operations.</p><br> <br><br><u><b>Job Responsibilities 2</b></u> <br><br><b>Additional Responsibilities 3</b> <br><br><u><b>Job Knowledge &amp; Skills</b></u> <br><p>Comprehensive understanding of restaurant operations, including front-of-house and back-of-house procedures, customer service standards, and food safety regulations.</p><br> <p>Strong leadership and management skills to effectively supervise and motivate restaurant staff, delegate tasks, and resolve conflicts.</p><br> <p>Excellent communication and interpersonal abilities to interact professionally with guests, staff, and management, fostering positive relationships and ensuring exceptional service.</p><br> <p>Problem-solving capabilities to address operational challenges, adapt to changing circumstances, and implement solutions to optimize efficiency and profitability.</p><br> <p>Attention to detail and organizational skills to manage administrative tasks, such as scheduling, inventory control, and financial reporting, with accuracy and efficiency.</p><br> <p>ERP knowledge preferably SAP functional skills are a requirement to be successful in this role.</p><br> <br><br><u><b>Job Experience</b></u> <br><p>Minimum 5 year(s) working experience, 3 year(s) relevant working experience, 2 year (s) GCC is a plus</p><br><br><br><u><b>Competencies</b></u> <br>Resilience<br>Quality<br>Leadership<br>Restaurant Management L2<br>Quality and Safety L2<br>Product/Service Management L2<br>Agility<br>Guest Relations L2<br>AI Fluency<br>Adminstrative Services L2<br><br><br><u><b>Education</b></u> <br>Bachelor's Degree in Hotel and Restaurant Management or Food and Beverage related course<br><br><br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p><strong>Raffles Hotels &amp; Resorts</strong></p><br><p>The Birthplace of stories and legends since 1887, Raffles is a legendary brand, steeped in history and loved by generations past, present and future.&nbsp;&nbsp;Raffles, at distinguished landmark addresses around the world, is the vibrant heart of its destination, curating experiences that are culturally enriching, intellectually stimulating and always respectful of local communities, heritage and the environment.&nbsp;</p><br><p><strong>Fairmont Hotels &amp; Resorts</strong></p><br><p>Join a dynamic team and be part of a network of 90 spectacular properties, and 34 more in the pipeline, in 30 countries around the globe. Our properties are located from the beaches of Hawaii, to the unspoiled national parks of Canada, to the heart of London, to the deserts of the United Arab Emirates.</p><br><p><strong>About Raffles &amp; Fairmont Doha</strong></p><br><p>Discover two distinguished luxury brands united within the iconic Katara Towers at Raffles Doha and Fairmont Doha — where extraordinary hospitality, timeless elegance, and world-class experiences come together.</p><br><p>Raffles Doha offers an atmosphere of intimate luxury and bespoke service, where every detail is thoughtfully curated to create meaningful and memorable moments. Rooted in a legacy of elegance and artistry, Raffles is renowned for delivering gracious hospitality with authenticity, sophistication, and emotional connection.</p><br><p>Fairmont Doha embodies the spirit of grand hospitality, blending contemporary style with the warmth and energy for which the Fairmont brand is celebrated worldwide. With a focus on exceptional service, vibrant guest experiences, and a deep sense of place, Fairmont creates unforgettable stays for today’s global traveler.</p><br><p>Together,Raffles &amp; Fairmont Doha provide a dynamic and inspiring environment for hospitality professionals who are passionate about excellence. Joining our team means becoming part of a culture that values individuality, nurtures talent, and empowers colleagues to create remarkable experiences every day.</p><br><p><strong>About the Application Process</strong></p><br><p>At Raffles &amp; Fairmont Doha, we want to bring out your highest potential. Shortly after applying, you will receive an email from our partner AssessFirst prompting you to create a profile and complete a questionnaire. This is a mandatory step for your candidacy to be considered as it enables us to explore your compatibility with this role and our culture of luxury excellence.</p><br><br>Job Description<br><br><p>We invite you to join the world of luxury hospitality at Raffles &amp; Fairmont Doha as our new Assistant Restaurant Manager.</p><br><p>The Assistant Restaurant Manager supports the Restaurant Manager in overseeing the daily operations of the restaurant, ensuring exceptional guest experiences, maintaining luxury service standards, and achieving operational and financial goals. The role involves supervising team members, coordinating service, and ensuring smooth restaurant operations while fostering a positive and productive work environment.</p><br><p><strong>Key Responsibilities:</strong></p><br><ul><li>Assist the Restaurant Manager in managing daily restaurant operations</li><li>Supervise and support restaurant colleagues during service to ensure smooth operations</li><li>Deliver exceptional guest service and promptly resolve guest concerns</li><li>Monitor service quality and ensure compliance with luxury hospitality standards</li><li>Assist with staff scheduling, training, coaching, and performance development</li><li>Support inventory control, purchasing, and cost management initiatives</li><li>Ensure compliance with food safety, hygiene, and health regulations</li><li>Coordinate with the culinary team to ensure timely and high-quality food service</li><li>Handle opening and closing procedures, cash handling, and operational reporting</li><li>Assist in achieving revenue, profitability, and guest satisfaction targets</li><li>Support promotional activities, special events, and outlet marketing initiatives</li><li>Act as the Restaurant Manager in their absence when required</li></ul><br>Qualifications<br><br><p><strong>What will you bring to this role?</strong></p><br><ul><li>Bachelor's degree or diploma in Hospitality Management, Hotel Management, Business Administration, or a related field preferred</li><li>Minimum 2–4 years of supervisory or assistant restaurant management experience, preferably in a luxury hotel or fine dining environment</li><li>Strong leadership and team management skills</li><li>Excellent communication, interpersonal, and guest service skills</li><li>Knowledge of food and beverage operations, service standards, and restaurant management</li><li>Experience with budgeting, inventory management, and cost control is an advantage</li><li>Proficiency in restaurant POS systems and Microsoft Office applications</li><li>Ability to work effectively in a fast-paced, multicultural environment</li><li>Fluency in English is required; additional language skills are an advantage</li><li>Knowledge of food safety, hygiene, and local health regulations is preferred</li><li>Embrace the Raffles &amp; Fairmont brand promise and luxury in your role and in all your interactions</li><li>Foster an inclusive environment where every individual feels valued and respected</li><li>Create an environment where colleagues are empowered, supported and recognized</li></ul> </div>

Job Location:<br><br>Souq Waqif Boutique Hotel By Tivoli<br><br>Overview<br><br>Minor Hotels is an international hotel owner, operator and investor, currently with a diverse portfolio of over 530 properties designed intelligently to appeal to a variety of travellers, serving new passions as well as personal needs. Through our Anantara, Avani, Elewana, Oaks, NH Hotels, NH Collection, nhow and TIVOLI properties, Minor Hotels operates in 50+ countries across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe and South America.<br><br>You will support the overall Food & Beverage operation of the resort to maximize guest satisfaction, team member performance and business results. Your key duties and responsibilities are to promote and ensure guest satisfaction, maintain a safe and sanitary work environment and ensure only the highest quality products are being served, achieved through developing and maintaining a strong team environment, delivery of prompt, courteous service in accordance with brand and Food & Beverage standards. Further you handle daily team member relations, and encourage problem solving by team members through proper training and empowerment.<br><br>Qualifications<br><br> College diploma in Hotel Management or related field Previous experience in Food & Beverage/Restaurant operation Passion for leadership and teamwork Eye for detail to achieve operational excellence Excellent guest service skills<br><br>Not the right fit? Set up email alerts as new job postings become available that meet your interest!

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>We are seeking an experienced Restaurant Manager to oversee daily restaurant operations, lead high-performing teams, and deliver exceptional guest experiences.</p><br><p><strong>Key Responsibilities</strong></p><ul><li><p>Manage Front of House (FOH) and Back of House (BOH) operations</p></li></ul><ul><li><p>Lead and manage Front of House (FOH) and Back of House (BOH) operations.</p></li></ul><ul><li><p>Ensure exceptional customer service and operational excellence.</p></li></ul><ul><li><p>Supervise, coach, and develop restaurant staff.</p></li></ul><ul><li><p>Monitor sales, food cost, labor cost, and overall profitability.</p></li></ul><ul><li><p>Ensure compliance with food safety, hygiene, and company standards.</p></li></ul><ul><li><p>Drive operational improvements and business growth.</p></li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li><p>Minimum 3–5 years of experience as a Restaurant Manager or in a similar leadership role.</p></li></ul><ul><li><p>Bachelor's degree in Hospitality Management, Business Administration, or a related field is preferred.</p></li></ul><ul><li><p>Strong leadership, communication, and problem-solving skills.</p></li></ul><ul><li><p>Solid knowledge of restaurant operations, POS systems, inventory management, and cost control.</p></li></ul><ul><li><p>Fluent in Arabic and English.</p></li></ul><ul><li><p>Arab nationals preferred.</p></li></ul><ul><li><p>Immediate joiners are preferred.</p></li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>We invite you to join the world of luxury hospitality at Raffles &amp; Fairmont Doha as our new Restaurant Manager. The Restaurant Manager oversees all restaurant operations to deliver outstanding dining experiences in line with the hotel standards. This includes managing service quality, leading and developing the restaurant team, ensuring compliance with health and safety regulations, achieving financial targets, and maintaining high levels of guest satisfaction.</p><p><b>Key Responsibilities:</b></p><ul><li>Manage the daily operations of the restaurant to ensure smooth and efficient service</li><li>Lead, motivate, train, and develop restaurant team members</li><li>Deliver exceptional guest experiences by anticipating and responding to guest needs</li><li>Monitor service standards and ensure compliance with luxury hospitality brand expectations</li><li>Oversee staff scheduling, attendance, and performance management</li><li>Manage inventory, purchasing, and cost control to maximize profitability</li><li>Ensure compliance with food safety, hygiene, and health regulations</li><li>Handle guest feedback and resolve complaints professionally</li><li>Collaborate with the culinary team to ensure food quality and timely service</li><li>Prepare operational reports, budgets, and revenue forecasts</li><li>Support marketing initiatives, promotions, and special events to drive restaurant revenue</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Bachelor's degree or diploma in Hospitality Management, Hotel Management, Business Administration, or a related field preferred</p><p>Minimum 3 5 years of experience in restaurant management, preferably in a luxury hotel or fine dining environment</p><p>Proven leadership experience managing multicultural teams</p><p>Strong knowledge of food and beverage operations, service standards, and restaurant management</p><p>Familiarity with budgeting, cost control, inventory management, and financial reporting</p><p>Excellent communication, interpersonal, and problem-solving skills</p><p>Proficiency in restaurant POS systems and Microsoft Office applications</p><p>Strong organizational skills with the ability to work effectively in a fast-paced environment</p><p>Fluency in English is required; additional language skills are an advantage</p><p>Knowledge of food safety, hygiene, and local health regulations is preferred</p><p>Embrace the Raffles &amp; Fairmont brand promise and luxury in your role and in all your interactions</p><p>Foster an inclusive environment where every individual feels valued and respected</p><p>Create an environment where colleagues are empowered, supported and recognized</p><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Assists in the daily supervision restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction. Determines training needed to accomplish goals, then implements plan.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.<br>• 5 Star Luxury Italian Restaurant experience preferred<br>CORE WORK ACTIVITIES<br>Assisting in Management of Restaurant Team<br>• Handles employee questions and concerns.<br>• Monitors employees to ensure performance expectations are met.<br>• Provides feedback to employees based on observation of service behaviors.<br>• Assists in supervising daily shift operations.<br>• Supervises restaurant and all related areas in the absence of the Director of Restaurants or Restaurant Manager.<br>• Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results.<br>Conducting Day-to-Day Restaurant Operations<br>• Ensures all employees have proper supplies, equipment and uniforms.<br>• Communicates to Chef and Restaurant Manager any issues regarding food quality and service levels.<br>• Ensures compliance with all restaurant policies, standards and procedures.<br>• Monitors alcohol beverage service in compliance with local laws.<br>• Manages to achieve or exceed budgeted goals.<br>• Performs all duties of restaurant employees and related departments as necessary.<br>• Opens and closes restaurant shifts.<br>Providing Exceptional Customer Service<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.<br>• Encourages employees to provide excellent customer service within guidelines.<br>• Handles guest problems and complaints, seeking assistance from supervisor as necessary.<br>• Strives to improve service performance.<br>• Sets a positive example for guest relations.<br>• Assists in the review of comment cards and guest satisfaction results with employees.<br>• Meets and greets guests.<br>Conducting Human Resource Activities<br>• Supervises on-going training initiatives.<br>• Uses all available on the job training tools for employees.<br>• Communicates performance expectations in accordance with job descriptions for each position.<br>• Coaches and counsels employees regarding performance on an on-going basis.<br>Additional Responsibilities<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Assists servers and hosts on the floor during meal periods and high demand times.<br>• Recognizes good quality products and presentations.<br>• Supervises daily shift operations in absence of Restaurant Manager.<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

POSITION OBJECTIVE<br><br>A assistant restaurant manager’s primary role is to manage and control the day to day restaurant operations<br><br>Key Responsibilities<br><br> Ensure that FOH and BOH staffs are familiar with the day’s requirement. Ensure training of all staff is done prior to restaurant opening and whenever needed to maintain excellence of operation standards. Responsible for coordination with all related parties during the Pre-opening Phase of the restaurant to ensure that the Opening Date is reached with full readiness of entire aspects of staffing, training, stocking, menu, budgets, Marketing Plan, and all other aspects of operations. Ensure that all staff is treated fairly and with commonly accepted courtesy. Ensure that time tables, leave roasters and attendance registers are up-to-date. Coordinate with the executive chef and bartender for new menus as needed and to create a wide variety of new dishes and beverage list. Ensure that all communications between restaurant and kitchen run smoothly. Ensure that all purchased order have been delivered and stored. Responsible for the Profit and loss statement of the restaurant. Responsible for achieving set revenues and sales targets for the entire operation of the restaurant on both Floors. Managing the prompt efficient and courteous serving of food and beverage in the restaurant. Schedules working hours of all Service staff, taking into consideration volume of expected business (Reservations and timetables) and ensure that attendance registers are kept daily and that any absenteeism is immediately brought to the attention of the HR. Ensure that all staffs are under control are fully informed in respect of disciplinary procedures, the handling of grievances, etc. Ordering supplies and to ensure that all stocks are ordered to the correct quantities, quality and price. Managing all administration procedure and ensure that all documents are sent to the appropriate accounts department immediately for processing. Ensure that expenses are within budget limits. Managing the Tips division. Control and manage the monthly inventory. Managing the day to day function of all restaurant employees, facilities, daily stock checks/stock takes and sales. Ensure that all stocks are being kept securely and under the correct conditions applicable to each type of commodity stored Managing the daily briefing with the staff to ensure smooth running of the service sequences Hold weekly meetings with the Managing Partner to ensure that operation is going as it should and to ensure that any special arrangements are properly communicated. Responsible for the PR and Marketing activities and communication in order to maximize exposure, footfall and sales revenues of both levels of Restaurant. Generate weekly, monthly and quarterly reports on all aspects of the restaurant operations, including but not limited to budgets, cost breakdowns and sales breakdowns (per food categories, customer profile, menu items, days of the week, etc) Health, Safety and Security Maintain the required standard of operational hygiene according to cleaning rotas at all times. Be aware of the Restaurant policies and procedures relating to health, hygiene, and fire life safety and ensure your direct reports do the same. Familiarize with emergency exits and evacuation procedures. Financial Management To achieve the budget by monitoring and controlling the departmental operations, considering restaurant 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.<br><br>General<br><br> Comply with the company's corporate code of conduct. Familiarize yourself with the company values and model desired behaviors. Perform tasks as directed by the Management in pursuit of the achievement of business goals.

<p>Begin your journey with us in food &amp; beverage front-of-house operations. We are actively looking for candidates for the following business unit:&nbsp;</p><p>Qatar Duty Free Company – A world of exclusives awaits you at one of the largest duty-free areas in the world, Qatar Duty Free.&nbsp;</p><p>The award-winning shopping emporium boasts of more than 90 elegant boutiques and affordable retail stores, as well as more than 30 restaurants and cafés covering over 40,000 square meters at the world's best airport, Hamad International Airport.</p><p>The F&amp;B Team Member supports the Management team in efficiently operating the restaurant by maintaining exceptional service standards, increasing sales, and exceeding guest expectations.</p><ul><li>Follow the sequence of service of the outlet to adhere to the required service standards in order to maintain consistency in the food &amp; beverage quality.</li><li>Greet customers in a warm and friendly manner by remaining attentive throughout their visit, and providing them with a prompt and efficient service.</li><li>Ensure that all mandatory training is attended to enhance knowledge and improve service standards.</li><li>Take food and beverage orders in a professional manner by taking every opportunity that arises to maximize sales in a discreet manner.</li><li>Organize and carry out all mise-en-place duties prior to and after service by adhering to the required standards to make sure the presentation is aligned with the restaurant’s brand and vision and productivity is maximized.&nbsp;</li><li>Report all complaints and/or problems immediately and discreetly to the Supervisor/Restaurant Manager to ensure appropriate actions are taken and maintain guest satisfaction at all times.</li></ul><p>Be part of an extraordinary story<br>Your skills.&nbsp;</p><p>Your imagination.</p><p>Your ambition.&nbsp;</p><p>Here, there are no boundaries to your potential and the impact you can make.&nbsp;</p><p>You’ll find infinite opportunities to grow and work on the biggest, most rewarding challenges that will build your skills and experience.&nbsp;</p><p>You have the chance to be a part of our future, and build the life you want while being part of an international community.&nbsp;</p><p>Our best is here and still to come.&nbsp;</p><p>To us, impossible is only a challenge.</p><p>Join us as we dare to achieve what’s never been done before.</p><p>&nbsp;</p><p><strong>The successful candidate will have the following:</strong></p><ul><li>Basic Literacy and Numeracy skills</li><li>English communication skills with entry-level roles</li><li>No prior job-related work experience<br>Our story started with four aircraft.&nbsp;</li></ul><p>Today, we deliver excellence across 12 different businesses coming together as one. We’ve grown fast, broken records and set trends that others follow.&nbsp;</p><p>We don’t slow down by the fear of failure. Instead, we dare to achieve what’s never been done before.&nbsp;</p><p>So whether you’re creating a unique experience for our customers or innovating behind the scenes, every person contributes to our proud story.</p><p>&nbsp;A story of spectacular growth and determination.</p><p>Now is the time to bring your best ideas and passion to a place where your ambition will know no boundaries, and be part of a truly global community.</p>

POSITION OBJECTIVE<br><br>A assistant restaurant manager’s primary role is to manage and control the day to day restaurant operations<br><br>Key Responsibilities<br><br> Ensure that FOH and BOH staffs are familiar with the day’s requirement. Ensure training of all staff is done prior to restaurant opening and whenever needed to maintain excellence of operation standards. Responsible for coordination with all related parties during the Pre-opening Phase of the restaurant to ensure that the Opening Date is reached with full readiness of entire aspects of staffing, training, stocking, menu, budgets, Marketing Plan, and all other aspects of operations. Ensure that all staff is treated fairly and with commonly accepted courtesy. Ensure that time tables, leave roasters and attendance registers are up-to-date. Coordinate with the executive chef and bartender for new menus as needed and to create a wide variety of new dishes and beverage list. Ensure that all communications between restaurant and kitchen run smoothly. Ensure that all purchased order have been delivered and stored. Responsible for the Profit and loss statement of the restaurant. Responsible for achieving set revenues and sales targets for the entire operation of the restaurant on both Floors. Managing the prompt efficient and courteous serving of food and beverage in the restaurant. Schedules working hours of all Service staff, taking into consideration volume of expected business (Reservations and timetables) and ensure that attendance registers are kept daily and that any absenteeism is immediately brought to the attention of the HR. Ensure that all staffs are under control are fully informed in respect of disciplinary procedures, the handling of grievances, etc. Ordering supplies and to ensure that all stocks are ordered to the correct quantities, quality and price. Managing all administration procedure and ensure that all documents are sent to the appropriate accounts department immediately for processing. Ensure that expenses are within budget limits. Managing the Tips division. Control and manage the monthly inventory. Managing the day to day function of all restaurant employees, facilities, daily stock checks/stock takes and sales. Ensure that all stocks are being kept securely and under the correct conditions applicable to each type of commodity stored Managing the daily briefing with the staff to ensure smooth running of the service sequences Hold weekly meetings with the Managing Partner to ensure that operation is going as it should and to ensure that any special arrangements are properly communicated. Responsible for the PR and Marketing activities and communication in order to maximize exposure, footfall and sales revenues of both levels of Restaurant. Generate weekly, monthly and quarterly reports on all aspects of the restaurant operations, including but not limited to budgets, cost breakdowns and sales breakdowns (per food categories, customer profile, menu items, days of the week, etc) Health, Safety and Security Maintain the required standard of operational hygiene according to cleaning rotas at all times. Be aware of the Restaurant policies and procedures relating to health, hygiene, and fire life safety and ensure your direct reports do the same. Familiarize with emergency exits and evacuation procedures. Financial Management To achieve the budget by monitoring and controlling the departmental operations, considering restaurant 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.<br><br>General<br><br> Comply with the company's corporate code of conduct. Familiarize yourself with the company values and model desired behaviors. Perform tasks as directed by the Management in pursuit of the achievement of business goals.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>POSITION SUMMARY<br>Ensure staff is working together as a team to ensure optimum service and that guest needs are met. Inspect grooming and attire of staff, and rectify any deficiencies. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Monitor dining rooms for seating availability, service, safety, and well being of guests. Complete work orders for maintenance repairs.<br>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. Read and visually verify information in a variety of formats (e.g., small print). Visually inspect tools, equipment, or machines (e.g., to identify defects). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move through narrow, confined, or elevated spaces. Move up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.<br>PREFERRED QUALIFICATIONS<br>Education: High school diploma or G.E.D. equivalent.<br>Related Work Experience: At least 2 years of related work experience.<br>Supervisory Experience: At least 1 year of supervisory experience.<br>License or Certification: None<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Responsible for all outdoor Restaurant and Bar areas. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.<br>CORE WORK ACTIVITIES<br>Managing Day-to-Day Operations<br>• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.<br>• Maintains service and sanitation standards in restaurant and bar/lounge..<br>• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<br>Leading Food and Beverage Team<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serves as a role model to demonstrate appropriate behaviors.<br>• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.<br>• Develops specific goals and plans to prioritize, organize, and accomplish your work.<br>• Monitors and maintains the productivity level of employees.<br>• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.<br>• Verifies compliance with all food &amp; beverage policies, standards and procedures by training, supervising, follow-up and hands on management.<br>• Verifies compliance with all applicable laws and regulations.<br>• Verifies compliance with food handling and sanitation standards.<br>• Verifies staff understands local, state and Federal liquor laws.<br>• Establishes and maintains open, collaborative relationships with employees and verifies employees do the same within the team.<br>• Establishes guidelines so employees understand expectations and parameters.<br>• Monitors alcohol beverage service in compliance with local laws.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Manages day-to-day operations, verifies the quality, standards and meets the expectations of the customers on a daily basis.<br>• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.<br>• Empowers employees to provide excellent customer service.<br>• Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations.<br>• Handles guest problems and complaints.<br>• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.<br>• Verifies corrective action is taken to continuously improve service results.<br>• Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.<br>• Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment &amp; invitation to return).<br>Managing and Conducting Human Resource Activities<br>• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.<br>• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.<br>• Ensures employees are treated fairly and equitably. Strives to improve employee retention.<br>• Verifies employees receive on-going training to understand guest expectations.<br>• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.<br>• Strives to improve service performance.<br>• Verifies recognition is taking place across areas of responsibility.<br>Additional Responsibilities<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Assists servers and hosts on the floor during meal periods and high demand times.<br>• Recognizes good quality products and presentations.<br>• Supervises daily shift operations in absence of Assistant Restaurant Manager.<br>• Oversees the financial aspects of the department including purchasing and payment of invoices.<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. <br>Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.<br>Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.<br>In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><u><b>Job Summary</b></u> <br></span><p>The Restaurant Manager oversees the day-to-day operations, scheduling, and long-term outlook of all event activities held at the restaurant by being accountable for the overall successful operation and service of the food and beverage department and of the employees. Responsible for supervising and training the staff, prepare employee schedules and payroll in a timely and accurate manner, maintain records for house counts, food covers and inventory levels.</p><br> <br><br><u><b>Job Responsibilities 1</b></u> <br><p>Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods</p><br> <p>Ensure cleanliness and sanitation of the restaurant at all times and that all accessories, kitchenware and glassware are always in good conditions.</p><br> <p>Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests)</p><br> <p>Ensures that employees’ grooming and personal hygiene are as per standard.</p><br> <p>Interacts with guests and ensure customer satisfaction at all times.</p><br> <p>Handle guest complains effectively and ensure guest problems are not repeated.</p><br> <p>Ensures all SOPs and sequence of service are strictly followed.</p><br> <p>Ensures that daily, weekly and monthly inventories in addition of unexpected spot checks are conducted on time and according to Company’s procedures.</p><br> <p>Manages and control expenses and daily sales and initiate strategies to increase revenues and decrease expenses.</p><br> <p>Manages employees discipline and attendance and take action regarding any rules violation.</p><br> <p>Ensures compliance with all food and beverage policies, standards and procedures by training, supervising, follow-up and hands on management.</p><br> <p>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</p><br> <p>Establishes guidelines so employees understand expectations and parameters.</p><br> <br><br><u><b>Job Responsibilities 2</b></u> <br><br><b>Additional Responsibilities 3</b> <br><br><u><b>Job Knowledge &amp; Skills</b></u> <br><p>Comprehensive understanding of restaurant operations, including front-of-house and back-of-house procedures, customer service standards, and food safety regulations.</p><br> <p>Strong leadership and management skills to effectively supervise and motivate restaurant staff, delegate tasks, and resolve conflicts.</p><br> <p>Excellent communication and interpersonal abilities to interact professionally with guests, staff, and management, fostering positive relationships and ensuring exceptional service.</p><br> <p>Problem-solving capabilities to address operational challenges, adapt to changing circumstances, and implement solutions to optimize efficiency and profitability.</p><br> <p>Attention to detail and organizational skills to manage administrative tasks, such as scheduling, inventory control, and financial reporting, with accuracy and efficiency.</p><br> <p>ERP knowledge preferably SAP functional skills are a requirement to be successful in this role.</p><br> <br><br><u><b>Job Experience</b></u> <br><p>Minimum 8 year(s) working experience, 5 year(s) relevant working experience, 2 year (s) GCC is a plus</p><br><br><br><u><b>Competencies</b></u> <br>Resilience<br>Quality<br>Leadership<br>Adminstrative Services L3<br>Food and Beverage Quality Management L3<br>Restaurant Management L3<br>Agility<br>Guest Relations L3<br>AI Fluency<br>Product/Service Management L3<br><br><br><u><b>Education</b></u> <br>Bachelor's Degree in Hotel and Restaurant Management or Food and Beverage related course<br><br><br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>Rivaaj Restaurant<br>Indian heritage cuisine is inspired by centuries of regional tradition. Timeless flavors are elevated with global spices in every dish. A Michelin-selected destination offering a refined journey through India’s rich culinary culture.<br>JOB SUMMARY<br>Run daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.<br>• 5 Star Luxury Hotel Experience<br>CORE WORK ACTIVITIES<br>Managing Day-to-Day Operations<br>• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.<br>• Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.<br>• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<br>Leading Food and Beverage Team<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serves as a role model to demonstrate appropriate behaviors.<br>• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.<br>• Develops specific goals and plans to prioritize, organize, and accomplish your work.<br>• Ensures and maintains the productivity level of employees.<br>• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.<br>• Ensures compliance with all food &amp; beverage policies, standards and procedures by training, supervising, follow-up and hands on management.<br>• Ensures compliance with all applicable laws and regulations.<br>• Ensures compliance with food handling and sanitation standards.<br>• Ensures staff understands local, state and Federal liquor laws.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>• Establishes guidelines so employees understand expectations and parameters.<br>• Monitors alcohol beverage service in compliance with local laws.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis.<br>• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.<br>• Empowers employees to provide excellent customer service.<br>• Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations.<br>• Handles guest problems and complaints.<br>• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.<br>• Ensures corrective action is taken to continuously improve service results.<br>• Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.<br>• Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment &amp; invitation to return).<br>Managing and Conducting Human Resource Activities<br>• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.<br>• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.<br>• Ensures employees are treated fairly and equitably. Strives to improve employee retention.<br>• Ensures employees receive on-going training to understand guest expectations.<br>• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.<br>• Strives to improve service performance.<br>• Ensures recognition is taking place across areas of responsibility.<br>Additional Responsibilities<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Assists servers and hosts on the floor during meal periods and high demand times.<br>• Recognizes good quality products and presentations.<br>• Supervises daily shift operations in absence of Assistant Restaurant Manager.<br>• Oversees the financial aspects of the department including purchasing and payment of invoices.<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

Job Description<br><br>Exceptional Hospitality Starts with You<br><br>Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! As a Restaurant Manager, you’re not just managing daily operations for one of our hotel dining outlets – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.<br><br>Responsibilities<br><br>Here's what you'll do during a typical day:<br><br>-Plan and direct all functions of the Food & Beverage department to meet the daily needs of the operation. Prepare, assign, and delegate responsibility and authority for the operation of the various food and beverage sub-departments. Participate in the development of the annual budget; develop short and long term financial operating plans. Develop, implement, and monitor schedules for the operation of all food & beverage outlets to achieve a profitable result. Participate in the creation and marketing of menu designs to attract a predetermined customer market. Implement effective controls of food, beverage, and labor costs among all subdepartments and monitor the food and beverage budget to ensure efficient operation and that expenditures stay within budget limitations, including achieving budgeted revenue and labor expenses. Regularly review, evaluate, and respond to customer satisfaction and/or dissatisfaction of the individual outlets; recommend new operating and marketing policies whenever a change in demand, customer dissatisfaction, or a change in competitive environment requires such changes.-Ensure compliance with all Hotel policies and procedures that relate to food and beverage, as well as local, state, and federal laws and regulations Demonstrate positive leadership characteristics which inspire Team Members to meet and exceed standards. Hire, train, supervise, develop, discipline, counsel, and evaluate line employees according to policies and procedures set by the hotel.<br><br>Qualifications<br><br>What It Takes to Make the Stay<br><br>At Hilton, Our Core Values Define What It Takes To Succeed Here And Guide The Qualities We Look For In Every Team Member<br><br>A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.<br><br>About Us<br><br>Join an Award-Winning Workplace Culture<br><br>At Hilton, we don’t just deliver exceptional experiences for our guests—we build an exceptional workplace for the Team Members who make it all possible. As a global leader in hospitality, we’ve welcomed more than 3 billion guests worldwide, all while staying true to our founding vision: to fill the earth with the light and warmth of hospitality.<br><br>Our award-winning culture has earned us repeated recognition on the World’s Best Workplaces list by Great Place to Work and Fortune. With our suite of world-class brands , and a company-wide commitment to providing the best stay for every guest, we’re setting new standards for the future of travel.<br><br>Whether you’re starting your career or exploring something new, Hilton supports your journey every step of the way. Come for the job, stay for the career—and help us make every stay a little more magical.<br><br>Curious about life at Hilton? Explore our Careers Blog to see why we’re more than a great place to stay—we’re a great place to work.

The Restaurant Manager is responsible for managing the restaurant outlet with a focus on service standards, customer satisfaction, staffing, operational needs, and financial targets.<br>Key Responsibilities:Ensure that the staff deliver the brand promise and always provide exceptional guest service. Ensure that the staff provide excellent service to internal customers in other departments. Observe employee-guest interactions and coach staff in guest service skills as necessary. Ensure that all guest and internal customer complaints and enquiries are handled in a timely, courteous, and efficient manner, following through to ensure problems are resolved satisfactorily. Ensure that the outlet is operated in line with goals to maximize profitability while delivering on the brand promise. Assist the General Manager of Hospitality in preparing the Annual Business Plan and budget for the outlet. Support the General Manager of Hospitality in analyzing outlet business performance to facilitate accurate and meaningful forecasting. Proactively manage outlet financial targets and costs based on key performance indicators. Ensure that the operation complies with company and regulatory policies relating to financial record-keeping and money handling. Actively participate in weekly yield and revenue management meetings, overseeing the appropriate pricing structures to maximize yield and overall profits across the entire operation. Seize marketing and promotional opportunities to raise awareness and drive outlet revenues. Proactively support the General Manager of Hospitality and the Head of Marketing & Communications to implement the Annual Marketing Plan for F&B operations. Manage the outlet, pursuing excellence and quality in all aspects of the operation. Coordinate proactively and collaboratively with consultant-partner organizations to implement restaurant concept and ensure full delivery of brand promise. Ensure that the outlet and surrounding area are always kept clean and organized. Oversee the preparation and implementation of outlet manpower rosters to effectively meet operational needs. Monitor outlet operations, especially during peak business periods, making resourcing adjustments where necessary. Ensure that the operation and its staff flexibly support and collaborate with other departments. Ensure that the staff are up to date with the availability of seasonal and new items on the menu. Collaborate closely with the Head Chef/Executive Chef and team to optimize the outlet’s operation. Monitor and maintain the quality standards of food and beverage products served in the outlet, providing feedback to the Head Chef/Executive Chef and Team where appropriate. Implement quality management and regulatory compliance strategies by ensuring that all internal and international standards are effectively implemented, e.g., HACCP, health and safety standards, etc. Manage inventory, placing orders for supplies as required by operational needs and building good relationships with external suppliers and vendors. Maintain equipment to a high standard, obtaining technical support (as per operational procedures) to fix any equipment malfunctions in a timely manner. Establish clear direction, prioritize tasks, assign, and delegate responsibility, monitor individual performance, provide regular feedback, and take prompt action where necessary. Control costs by ensuring that the outlet operation minimizes waste, spoilage, and breakages. Drive operational profitability by upselling when opportunities to do so arise. Ensure that the operation complies fully with Company’s policies and procedures. Actively participate in F&B management meetings. Support banqueting and other activities as assigned by the General Manager of Hospitality. Perform any other duties assigned by the General Manager of Hospitality as necessary. Encourage and motivate employees, building trust, respect, and cooperation within the team. Ensure that a positive and harmonious work environment is maintained within the operation. Review and approve all HR-related issues ranging from staff personal issues (leaves, loan approvals) to manpower planning. Support the General Manager of Hospitality with the recruitment, selection, and orientation of outlet staff. Oversee the punctuality and appearance of outlet staff, ensuring that the correct uniform is worn and that staff maintain a high standard of personal appearance and hygiene, according to agreed upon grooming standards. Maximize the effectiveness of outlet staff by developing their skills and competencies through appropriate training, coaching, and/or mentoring. Conduct annual performance management reviews for outlet staff and support them in their professional development goals. Plan and implement effective training programs for staff members. Ensure that staff follow all company and local policies, rules, and regulations, including those related to health and safety, security, etc. Attend training sessions when required and keep up to date with industry developments/practices.<br>Qualifications:Degree in hospitality or relevant certification is preferred At least 6 years of relevant experience in the hospitality/restaurant industry<br>Key Attributes:Well-developed computing skills, including the understanding of relevant IT products and software (Microsoft Word, Excel, Power Point, and ERP)

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.<br>CORE WORK ACTIVITIES<br>Managing Day-to-Day Operations<br>• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.<br>• Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.<br>• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<br>Leading Food and Beverage Team<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serves as a role model to demonstrate appropriate behaviors.<br>• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.<br>• Develops specific goals and plans to prioritize, organize, and accomplish your work.<br>• Ensures and maintains the productivity level of employees.<br>• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.<br>• Ensures compliance with all food &amp; beverage policies, standards and procedures by training, supervising, follow-up and hands on management.<br>• Ensures compliance with all applicable laws and regulations.<br>• Ensures compliance with food handling and sanitation standards.<br>• Ensures staff understands local, state and Federal liquor laws.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>• Establishes guidelines so employees understand expectations and parameters.<br>• Monitors alcohol beverage service in compliance with local laws.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis.<br>• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.<br>• Empowers employees to provide excellent customer service.<br>• Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations.<br>• Handles guest problems and complaints.<br>• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.<br>• Ensures corrective action is taken to continuously improve service results.<br>• Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.<br>• Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment &amp; invitation to return).<br>Managing and Conducting Human Resource Activities<br>• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.<br>• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.<br>• Ensures employees are treated fairly and equitably. Strives to improve employee retention.<br>• Ensures employees receive on-going training to understand guest expectations.<br>• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.<br>• Strives to improve service performance.<br>• Ensures recognition is taking place across areas of responsibility.<br>Additional Responsibilities<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Assists servers and hosts on the floor during meal periods and high demand times.<br>• Recognizes good quality products and presentations.<br>• Supervises daily shift operations in absence of Assistant Restaurant Manager.<br>• Oversees the financial aspects of the department including purchasing and payment of invoices.<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. <br>JW Marriott&nbsp;is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>