Restaurant Manager

Job Description

Rixos Qetaifan Island North

Opening in 2023, Rixos Qetaifan Island North will comprise a 345-key hotel, along with a souq encompassing 11,000sqm of leasing space, a beach club, a theme park, and a waterpark. The resort will boast panoramic views of the Arabian Gulf. Rixos plans to provide a platform for showcasing Qatar as a tourism destination. One of the country’s biggest draws will be Qetaifan Island North’s Waterpark attraction. The Icon Tower is the world’s highest tower of its kind, reaching 82 metres.

Restaurant Manager

Under the general direction of the Food & Beverage Manager within the limits of established Rixos Hotel Policies and Procedures, oversees the day-to-day operation of the Food & Beverage Department and maintains the overall efficiency of standards set.Promotes a positive work environment, and achieves and exceeds budgeted average bill through upselling.

What’s in it for you:

• Be part of a unique and complex resort in Qatar 
• Take advantage of opportunities to be recognized for your professional contributions
• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs through our academies
• Opportunity to develop your talent and grow within your property and across the world

What you will be doing:

• To display a friendly, helpful, and cheerful attitude while communicating effectively with our guests and fellow colleagues to support Rixos Qetaifan Island North F&B Hotel Outlets’ strategy and values
• To always represent and promote Rixos Qetaifan Island North F&B Outlets in a positive manner in order to maintain a professional brand image to all concerned stakeholders.
• To enforce and adhere to all Qatar laws, health, safety & environmental policies, industry and company rules and regulations, reporting any safety concerns or incidents to management in order to minimize risk and maintain a clean safe, and hygienic environment for all guests and colleagues.
• Engage each guest as a unique individual and listen attentively to their requests.
• Adhere to all emergency procedures, ensuring guest safety, and participate in an evacuation if necessary.
• To monitor and take necessary steps to ensure that health and safety standards are always regarded as a priority to ensure the guest’s safety and an enjoyable experience.
• To listen actively and respond to guest feedback as well as assess and review guest satisfaction results and trends to continuously improve and exceed guest expectations.
• To help with special events when needed, and to assist in the preparations.
• To manage emergency situations that may arise in order to minimize possible damage, loss, or injury to any guests, colleagues, or company property.
• To help achieve department and company adjectives, action plans, and key performance indicators.
• To continually seek methods to control operating costs.
• To prioritize tasks and projects according to their relative urgency and importance.
• To manage a team of Team Leaders and their respective front-line colleagues.
• To monitor staff attendance and work ethics.
• To schedule breaks and if required, rotate colleagues fairly to increase productivity and maintain their well-being.
• To deliver job-specific training and competency testing to colleagues or nominate them for training to equip them with the necessary skills, knowledge, and attitude to perform their job effectively.
• To conduct colleague performance appraisals in a timely, fair, and constructive manner in order to promote their personal and career growth.
• To coach and discipline colleagues in a fair and consistent manner to motivate and improve performance and identify and encourages colleagues to take up development opportunities and maximize their potential
• To entertain, engage and empower colleagues to reduce turnover and increase retention.
• To plan, book and deliver on and off-job training as required to ensure the best possible service standards as well as colleague development.
• To openly communicate appropriate and useful information through various channels including department meetings and briefings.
• To ensure departmental policies, procedures, and performance standards are being implemented and maintained throughout the outlets.
• To ensure any broken or damaged equipment is reported and monitored effectively.
• To review the accuracy of any checklists and records completed in their area.
• To ensure their area meets financial targets as set by their departmental manager through tracking expenditures and revenue and as appropriate taking actions.
• To participate in daily operations alongside their colleagues setting a positive example
• To set high-quality standards for their personal output
• To attend training and development programs to promote personal career growth
• To bring team members together and coordinates team activities.
• To promote a sense of collective ownership for the success of the team and company
• To manage food and beverage inventory, ordering and stocking
• To perform other duties as required
• To develop services and products across the department
• To actively seek ways to maximize the revenue and per cap of the outlet
• Attend all briefings, meetings, and training as assigned by the management