Director of Restaurants and Bars📣 Job Ad

About the Role

The Ritz-Carlton Hotel Company, *** is seeking a Director of Restaurants and Bars for its operations in An Nu'ayriyah. This full-time position involves comprehensive management of all restaurant, bar, and room service operations and staff. The Director will lead the food and beverage/culinary management team to successfully execute operations, aiming to continually improve guest and employee satisfaction while maximizing financial performance within areas of responsibility. Candidates should possess 5-10 years of relevant experience.

Operational Leadership

• Manage all restaurant, bar/lounge, and room service operations on a daily basis.
• Estimate food, liquor, wine, and other beverage consumption to anticipate purchasing or requisition needs.
• Facilitate pre-meal briefings with the Chef and Restaurant Managers to educate staff on menu items, ingredients, and preparation methods.
• Maintain high service and sanitation standards across all food and beverage areas.
• Order and purchase necessary equipment and supplies.
• Oversee the booking and manage service for restaurant parties, special events, and room service hospitality suites.
• Ensure cash control and liquor control procedures are followed by all Restaurant, Bar/Lounge, and Room Service employees.
• Ensure compliance with all food & beverage policies, standards, and procedures, including food handling and sanitation.
• Ensure staff understands all applicable liquor laws and established customer service guidelines.

Financial Management

• Manage departmental controllable expenses to achieve or exceed budgeted goals.
• Understand the impact of department operations on overall property financial goals.
• Develop strategies to improve profit, including estimating cost and benefit and exploring new business opportunities.

Team Leadership and Human Resources

• Utilize interpersonal and communication skills to lead, influence, and encourage the food and beverage team.
• Establish challenging, realistic, and obtainable goals to guide operation and performance.
• Encourage and build mutual trust, respect, and cooperation among team members.
• Identify developmental needs of others and coach, mentor, or help improve their knowledge or skills.
• Administer the performance appraisal process for direct report managers.
• Communicate performance expectations in accordance with job descriptions and monitor progress.
• Interview and hire management and hourly employees with the appropriate skills.
• Ensure employees are treated fairly and equitably, and property policies are administered consistently.

Guest Experience Excellence

• Act as the guest service role model for the restaurants, setting an example of excellent customer service.
• Provide services that are above and beyond for customer satisfaction and retention.
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and coaching.
• Interact with guests to obtain feedback on product quality and service levels, both informally during meals and upon departure.
• Respond effectively to guest problems and handle complaints, reviewing feedback with employees for corrective action.
• Incorporate guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
• Empower employees to provide excellent customer service.

Required Experience and Professional Attributes

• 5-10 years of experience in managing restaurant and bar operations.
• Demonstrated ability to lead by example, exhibiting honesty, integrity, and sound financial/business decision-making.
• Strong analytical skills to evaluate information, choose the best solutions, and solve problems.
• Commitment to achieving and exceeding performance, budget, and team goals.
• Ability to inform and update executives, peers, and subordinates on relevant information in a timely manner.