Mgr Restaurant I

About the Role

Le Méridien Hotels & Resorts is seeking a Restaurant Manager I to oversee daily restaurant operations in Makkah, Saudi Arabia. This full-time position involves managing restaurant, bar, and room service functions, focusing on guest and employee satisfaction, and optimizing financial performance. The role requires 2-5 years of experience in the food and beverage industry.

Key Responsibilities

• Supervise and manage daily restaurant, bar/lounge, and room service operations, ensuring adherence to service and sanitation standards.
• Assist with menu planning and maintain high sanitation standards across all food and beverage areas.
• Support servers and hosts on the floor during peak meal periods to ensure smooth service delivery.
• Review staffing levels to meet guest service needs, operational requirements, and financial objectives.
• Identify and implement training needs for the team, ensuring continuous improvement in knowledge and skills.
• Ensure compliance with all food and beverage policies, standards, procedures, and applicable laws and regulations, including food handling, sanitation, and liquor laws.

Leadership and Team Development

• Lead by example, demonstrating honesty, integrity, and sound financial decision-making.
• Foster mutual trust, respect, and cooperation among team members.
• Coach, mentor, and guide employees to enhance their performance and professional development.
• Set clear goals and expectations for the team, prioritizing tasks effectively.
• Provide guidance and direction to subordinates, including setting performance standards and monitoring progress.
• Ensure fair and equitable treatment of employees and strive to improve employee retention.

Guest Service Excellence

• Ensure exceptional customer service, managing daily operations to meet and exceed guest expectations.
• Act as a guest service role model, creating a positive atmosphere and handling guest problems and complaints effectively.
• Gather feedback from guests on food and beverage quality, service levels, and overall satisfaction to drive continuous improvement.
• Manage service delivery from arrival to departure, including greeting, order taking, food and beverage delivery, special requests, and cashiering.

Qualifications and Experience

• High school diploma or GED with 4 years of experience in food and beverage, culinary, or a related professional area.
• Alternatively, a 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major, with 2 years of experience in food and beverage, culinary, or a related professional area.

Additional Responsibilities

• Communicate effectively with supervisors, co-workers, and subordinates through various channels.
• Analyze information and evaluate results to identify optimal solutions and resolve operational issues.
• Oversee daily shift operations in the absence of the Assistant Restaurant Manager.
• Manage financial aspects of the department, including purchasing and invoicing.