indeed
Restaurant Manager
Adagio Aparthotel
Dubai, UAE
Full Time
Manager
Onsite
Yesterday
Team ManagementCustomer ServiceFinancial ManagementInventory ManagementMenu PlanningHACCP
Free
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Team ManagementCustomer ServiceFinancial Management
About the Role
Accor seeks a Restaurant Manager to oversee F&B operations at Adagio Aparthotel in Dubai. The role involves managing staff, driving sales, controlling costs, and ensuring guest satisfaction while embodying the brand's hospitality mindset.
Key Skills for This Role
Team ManagementCustomer ServiceFinancial ManagementInventory ManagementMenu PlanningHACCP
Responsibilities
- Manage and motivate F&B personnel to improve quality and creativity
- Ensure F&B department is managed as an independent profit center
- Monitor costs and recommend measures to control them
- Prepare monthly forecasts and schedule resources
- Steer and promote all F&B points of sale
- Prepare menus in conjunction with Head Chef
- Handle guest and employee inquiries courteously
- Ensure compliance with health, hygiene, and safety regulations
- Establish excellent relations with guests
- Draw up annual budget for the department
Requirements
- Experience in restaurant management
- Knowledge of HACCP standards
- Ability to manage budgets and control costs
Full Job Posting
General Purpose
- Behaves and acts (as a manager) in an exemplary fashion, embodying the brand mindset.
- Conveys the hotel's image and atmosphere by providing a warm and friendly welcome.
- Helps employees improve their skills and provides support for career development.
- Manages, motivates and organises personnel to improve quality and creativity of F&B services.
- Takes part in the definition of hotel strategy and implements it in the F&B department.
- Improves the department's results by increasing sales and improving management of points of sale.
Financial Responsibilities
- Ensure that Food and Beverage department is managed successfully as independent profit center.
- Monitor all costs and recommend measures to control them in accordance with annual budgets.
- Establish an integrated cost management plan through product lining, minimal inventories, procurement.
- Ensure that the Department Operational Budget is strictly adhered to.
- Prepare monthly forecasts and schedule resources accordingly.
- Assist in the preparation of the Departmental Budget.
- Analyze and report on a monthly basis the Profit and Loss statements.
Operational Responsibilities
- Steers and promotes all the F&B points of sale.
- Ensures that all information is duly passed on to applicable departments.
- Organises and supervises the preparation of points of sale according to activity forecasts.
- Ensures the brand's reference standards are properly applied.
- Ensures that sales materials are of good quality and pricing is in line with strategy.
- In conjunction with the Head Chef, prepares the menus, organises purchases and updates cooking instructions.
- Plans changes in the menu, sets prices and organises the work for the day.
- Has full working knowledge to supervise, correct and demonstrate all duties.
- Implements a flexible employee base with the right mix of employees.
- Assigns responsibilities to subordinates and checks their performance daily.
- Handles guest and employee inquiries courteously and reports complaints.
- Ensures health, hygiene and safety regulations are complied with (HACCP).
Commercial/Sales
- Establishes excellent relations with guests.
- Prepares the commercial action plan for the department and ensures its implementation.
- Sets daily sales targets to be met by the team.
- Is familiar with all the hotel's services and informs guests about them.
- Analyses guests' comments and implements corrective actions.
- Launches and deploys marketing initiatives in the local area.
- Works in close collaboration with the sales department.
- Keeps close track of what the competition is doing.
Administration
- Draws up the annual budget for the department and implements corrective actions.
- Ensures management results are in line with hotel's targets.
- Guarantees respect of procedures governing cash operations, administration and audits.
- Adapts department organisation as required and manages headcount.
- Draws up, implements and ensures internal checks are carried out.
- Supervises F&B purchasing and manages stocks.
- Checks inventories that have been carried out.
- Ensures food and beverage costs comply with requirements.
Executive Responsibilities
- Report directly to the General Manager.
- Respond to any changes in the Food and Beverage function as dictated by the industry, company or hotel.
Hygiene / Personal safety / Environment
- Ensures that the workplace remains clean and tidy.
- Applies and ensures application of the hotel's security regulations.
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