Restaurant Manager

Adagio Aparthotels

Dubai, UAE

Full Time

Manager

Onsite

Yesterday

Food and Beverage ManagementBudget ManagementCost ControlMenu PlanningInventory ManagementStaff Training

Free

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Key skills for this role

Food and Beverage ManagementBudget ManagementCost Control

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, being available and frequently visible in the hotel.
Helps employees improve their skills and provides support for career development.
Manages, motivates and organises personnel in order to improve the quality and creativity of F&B services, in line with brand standards. Makes suggestions for improvement.
Takes part in the definition of hotel strategy and implements it in the F&B department.
Improves the department's results by increasing sales, improving the management of points of sale (restaurant, 24hr service etc), spend and profitability.

To ensure that Food and Beverage department is managed successfully as independent profit center.
To ensure that each place of work in the Food and Beverage department is managed by a Management Team (Assistant Restaurant Manager and Supervisor) who are totally accountable for their profitability.
To monitor all costs and recommend measures to control them in accordance with the annual budgets.
To establish an integrated cost management plan through product lining, minimal inventories, procurement and Delivery on Demand where possible and cost effective.
To ensure that the Department Operational Budget is strictly adhered to and in line, and that all costs are strictly controlled.
To monitor all cost and recommend / institute measures to control them.
To set and control with the General Manager, Director of Finance and Cluster Director if P&C any incentive schemes for F&B employees.
To prepare monthly forecasts and schedule resources accordingly.
To assist in the preparation of the Departmental Budget.
To analyze and report on a monthly basis the Profit and Loss statements.

Steers and promotes all the F&B points of sale.
Ensures that all information is duly passed on to the applicable departments.
Organises and supervises the preparation of points of sale according to activity forecasts and product information.
Ensures the brand's reference standards are properly applied.
Ensures that sales materials are of good quality and ensures that pricing is in line with strategy.
In conjunction with the Head Chef, prepares the menus, organises purchases and updates the cooking instructions.
Plans changes in the menu, sets prices and organises the work for the day in coordination with the Chef.
Passes on the management team's decisions.
Knows how all the hotel's departments operate and is able to replace another Head of Department in case of absence.
To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set.
To implement a flexible employee base, with the right mix of employees.
To assign responsibilities to subordinates and to check their performance daily.

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 to encourage use.
Analyses guests' comments and implements any corrective actions as required.
Launches and deploys marketing initiatives in the local area in order to increase revenue.
Works in close collaboration with the sales department to ensure high standards of service and satisfaction for meetings customers.
Is actively involved in the local area to keep up to date with specific issues and needs.
Keeps close track of what the competition is doing.
Uses creativity and innovation to facilitate commercial operations.

Draws up the annual budget for the department and implements any corrective actions required.
Ensures that the management results for the department are in line with the hotel's targets.
Guarantees the respect of procedures governing cash operations, administration and audits, in line with the brand's internal audit guidelines.
Adapts department organisation as required and manages headcount for optimum "prime cost".
Draws up, implements and ensures that internal checks are carried out.
Supervises F&B purchasing and manages stocks.
Checks inventories that have been carried out.
Ensures that food and beverage costs comply with requirements defined by the hotel and the brand.