Restaurant Manager- All Day Dining
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Key skills for this role
About the Role
St. Regis Doha seeks a Restaurant Manager for All Day Dining to oversee daily restaurant operations, menu planning, and team leadership. Requires 4 years F&B experience or a degree with 2 years experience, focusing on guest satisfaction and financial performance.
Key Skills for This Role
Responsibilities
- Supervise and manage employees, oversee day to day restaurant operations
- Maintain service and sanitation standards in restaurant, bar/lounge, and room service areas
- Review staffing levels to meet guest service, operational needs, and financial objectives
- Lead and influence team, advocate sound financial decisions, and demonstrate integrity
- Ensure exceptional customer service, handle guest problems and complaints
- Conduct human resource activities including training, performance management, and employee recognition
Requirements
- High school diploma or GED; 4 years experience in food and beverage, culinary, or related professional area
- OR 2 year degree 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.
- Strives to continually improve guest and employee satisfaction and maximize financial performance.
Candidate Profile 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 Managing Day to Day Operations
- 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.
Leading Food and Beverage Team
- Utilizes interpersonal and communication skills to lead, influence, and encourage others.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
- Identifies developmental needs and coaches, mentors, or helps others improve.
- Ensures compliance with all food & beverage policies, standards and procedures.
Ensuring Exceptional Customer Service
- Provides services that are above and beyond for customer satisfaction and retention.
- Manages day to day operations to ensure quality and standards meet customer expectations.
- Handles guest problems and complaints.
- Incorporates guest satisfaction as a component of departmental meetings.
Managing and Conducting Human Resource Activities
- Provides guidance and direction to subordinates, including setting performance standards.
- Identifies educational needs and develops formal training programs.
- Ensures employees are treated fairly and equitably.
- Solicits employee feedback and reviews satisfaction results.
Additional Responsibilities
- Provides information to supervisors, co workers, and subordinates by telephone, email, or in person.
- Analyzes information and evaluates results to solve problems.
- Assists servers and hosts on the floor during meal periods.
- Supervises daily shift operations in absence of Assistant Restaurant Manager.
- Oversees financial aspects including purchasing and payment of invoices.
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