Mgr Restaurant I

About the Role

Le Méridien Hotels & Resorts is seeking a Restaurant Manager I to oversee daily restaurant operations in Makkah. This full-time role involves supervising staff, maintaining service and sanitation standards, and ensuring exceptional guest experiences. The manager will contribute to menu planning and support the team during peak service periods, focusing on continuous improvement in guest and employee satisfaction, and maximizing financial performance.

Key Responsibilities

• Supervise and manage all day-to-day restaurant, bar/lounge, and room service operations, ensuring adherence to service and sanitation standards.
• Review staffing levels to meet guest service, operational needs, and financial objectives.
• Lead and influence the food and beverage team, fostering mutual trust, respect, and cooperation.
• Identify developmental needs of employees and provide coaching, mentoring, and training to enhance their skills.
• Ensure compliance with all food & beverage policies, standards, procedures, and applicable laws and regulations, including food handling and liquor laws.
• Establish and maintain collaborative relationships with employees, setting clear expectations and parameters.

Ensuring Exceptional Guest Service

• Provide services that exceed customer expectations for satisfaction and retention.
• Act as a role model for guest hospitality, demonstrating excellent customer service and creating a positive atmosphere.
• Manage daily operations to ensure quality and standards meet customer expectations.
• Handle guest problems and complaints effectively and ensure corrective actions are taken to improve service results.
• Gather feedback from guests informally during meals or upon departure to assess satisfaction with food, beverage, and service levels.

Human Resources and Training

• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Identify educational needs, develop formal training programs, and instruct employees.
• Ensure fair and equitable treatment of employees and strive to improve employee retention.
• Solicit employee feedback through an "open door" policy and review satisfaction results to address concerns.
• Ensure ongoing training for employees to understand guest expectations and improve service performance.

Qualifications and Experience

• A minimum of 5-10 years of experience in restaurant management or a related field.
• Demonstrated ability to supervise and manage employees effectively.
• Strong interpersonal and communication skills to lead and influence a team.
• Proficiency in managing financial aspects, including purchasing and invoice payments.
• Ability to analyze information, evaluate results, and solve problems efficiently.

Additional Responsibilities

The Restaurant Manager I will also provide information to supervisors, co-workers, and subordinates through various communication channels. This role involves assisting servers and hosts on the floor during peak meal periods and high-demand times, recognizing good quality products and presentations, and overseeing daily shift operations in the absence of an Assistant Restaurant Manager.