Restaurant Manager

4 weeks ago

Dubai, Dubai, United Arab Emirates AccorHotel Full time

Brasserieboulud

Bringing the true meaningof gastronomie francaise to Dubai BrasserieBoulud serves simple fresh and seasonal dishes handcrafted to create authentic and appetizingexperiences. Inspired by the French art de vivre the restaurant offers French contemporary cuisine rooted intradition. The venue represents Chef Daniel Bouluds casual approachto fine dining.

ThePosition

To manage the overalloperation of the restaurant following established objectives forthe highest standards in professional management and administrationas well as in effective and fair personneldevelopment.

KEY ROLES &RESPONSIBILITIES

  • Motivatediscipline direct and supervise the work of all employees in therestaurant
  • Develop and maintain trainingprograms to ensure a high degree of staffprofessionalism
  • Manage daytoday operations ofthe restaurant
  • Handle complaints and makeeffective service recovery
  • Ensure standards arebeing followed in accordance with F&B policies andprocedures
  • Ensure all employees have fullproduct knowledge
  • Regularly inspect food& beverage quality
  • Follow establishedand proper Accounting procedures
  • Hold monthlyonetoone staff meetings to establish and monitor targets andachievements and update performance logsaccordingly
  • Conduct daily roll plays and ensureemployees adhere to grooming standards
  • Developmaintenance schedules
  • Liaise with stewarding oninventory and breakage control
  • Maintain dailylog book maintaining clear and concise information on theoperations.
  • Establish guest database withpreference records of regular guests
  • Scheduleemployees to maintain Hotels service standards within budgetedlabour costs
  • Assign responsibilities tosubordinates and conduct regular performancechecks
  • Implement weekly cleaning schedules foroperating equipment
  • Manage organization andcleanliness of departmental areas by conducting weekly walkthroughswith Hygiene Manager Housekeeping and EngineeringDepartment
  • Control stock of all equipment inthe restaurant
  • Constantly monitor staffsappearance attitude and degree ofprofessionalism
    • Developnew and special promotions that will improve guest satisfactionunder the guidelines of the Sofitel standards operatingprocedures.
    • Coordinate promotional plan withPublic Relation as well as menu cycles with the Chef theCuisine 

PERSONALATTRIBUTES

  • Excellentreading written and oral proficiency inEnglish
  • Experienced in all aspects ofrestaurant service
  • Must be wellpresented andprofessionally groomed at all times
  • Excellentleader and trainer with strong motivationalskills
  • Strong interpersonal skills andattention to detail
  • High degree ofprofessionalism sound human resources management capabilitiesbusiness acumen energy and determination
  • Provenorganizational skills able to set and meet deadlines with qualityresults
    • Candidate shouldbe uptodate when it comes to F&B trends and knowledgeableof the successful concepts
    • The candidate shouldbe aware of the digital platform and make good use of them as toenhance the exposure of the F&Boffer

QUALIFICATIONS

  • Degreein Hotel Restaurant Management orequivalent

EXPERIENCE

  • Minimum3 5 years Hotelexperience

RemoteWork :

No

EmploymentType :

Fulltime

Key Skills
RestaurantExperience,Labor Cost Analysis,Hospitality Experience,CostManagement,Assistant Manager Experience,ManagementExperience,Profit & Loss,Computer Literacy,LeadershipExperience,P&L Management,Restaurant Management,RetailManagement
Vacancy: 1

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