Restaurant Manager Hilton Garden Inn Ras Al Khaimah

As a Restaurant Manager, you are responsible for managing restaurant operations to deliver an excellent Guest and Member experience. As a job holder you will also be required to manage, train, and develop team members and work within all budgeted guidelines.

Responsibilities of Restaurant Manager

  • Work within the F&B team and carry out the same tasks like F&B Hosts, but take on additional ‘team leader’ responsibilities such as motivating, praising, empowering, guiding, resolving conflicts, setting (team) goals, evaluating team progress and taking corrective actions to deliver expected team results when necessary.
  • Assist the F & B Leader in interviewing and selecting F&B SVs and Hosts.
  • Organize on-boarding, supervising, and scheduling of F&B Hosts and Supervisors.
  • Organise and provide regular F&B training (incl. Systems).
  • Provide a positive work environment to F&B team members that allows everyone to thrive and fulfil their potential.
  • Ensure that all F&B Hosts and SVs understand the purpose of their role and are equip with the training and tools requires to deliver great brand-specific guest experiences.
  • Ensure all F&B SVs and Hosts are willing to roll up their sleeves and help in other departments during busy periods and as required – make sure you are willing to do the same too!.
  • Monitor Guest Feedback (SALT; Social Reviews) relevant to F&B service experience and initiate corrective actions immediately if necessary.
  • Plan, offer and conduct regular trainings on service skills, guest complaint handling and upselling in F&B outlets for F&B and FO Hosts.
  • Plan and coordinate TM tasks and monitor the quantitative and qualitative output.

Additional Responsibilities

  • Coach Supervisors and ensure they are assigned to their Team Members and champion responsibilities as required every 6 months
  • Update the F & B Leader (in regular team meetings) on the performance and progress of Supervisor ‘coachees’ and suggest development opportunities for them in the coming months. Team Leaders are responsible for the on-boarding of coachees, execution of agreed development or performance improvement actions.
  • Assist in the rostering of the F&B (service) team, and ordering of supplies.
  • Oversee the daily F&B outlet operations, and engage personally in serving guests when the operations are busy.
  • Hold pre and post shift briefs with the F&B Service Team and ensure learning is applied during the next shift.
  • Ensure that the F&B Service team and FO Hosts understand the specifications of the dishes.
  • They are well equipped to deliver brand-specific guest experiences.
  • Work with the Head Chef on menu planning through monitoring of food sales and proposing new menu ideas.
  • Support the overall management of the hotel by establishing effective working relationships with all other departments, ensuring a high level of cross departmental collaboration.
  • Execute duties as assigned by the F & B Leader & General Manager.

Requirements of Restaurant Manager

  • Degree in hospitality management or related field.
  • 2+ years management and/or supervisory Food and Beverage experience.

Skills and Knowledge Desired

  • Able to meet financial targets.
  • Ability to comply with all Food and Beverage brand standards.
  • Ability to work under pressure.
  • Excellent grooming standards
  • Willingness to develop team members and self.
  • Flexibility to respond to a range of different work situations.
  • Passion for delivering exceptional levels of guest service.

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