Restaurant Manager
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Key skills for this role
About the Role
St. Regis Hotels & Resorts in Abu Dhabi seeks a Restaurant Manager to supervise daily restaurant and bar operations, maintain sanitation standards, and lead the food and beverage team.
Key Skills for This Role
Responsibilities
- Supervise and manage employees, managing all day to day operations
- Maintain service and sanitation standards in restaurant, bar/lounge and room service areas
- Review staffing levels to ensure guest service, operational needs and financial objectives are met
- Lead, influence, and encourage team members; advocate sound financial/business decision making
- Ensure compliance with all food & beverage policies, standards and procedures
- Handle guest problems and complaints
- Provide guidance and direction to subordinates, including setting performance standards and monitoring performance
Requirements
- High school diploma or GED; 4 years experience in food and beverage, culinary, or related professional area
- OR 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 food and beverage, culinary, or related professional area
Full Job Posting
Job Summary
- 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.
Education And Experience
- High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.
- OR 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.
Core Work Activities
- Supervises and manages employees. Manages all day to day operations.
- Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others.
- Ensures compliance with all food & beverage policies, standards and procedures.
- Provides services that are above and beyond for customer satisfaction and retention.
- Handles guest problems and complaints.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
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