Restaurant Manager - Sea Food Restaurant

Muscat, Sultanate of Oman

Nestled in between the dramatic backdrop of rugged mountains and the pristine waters of the Sea of Oman, Shangri-La’s Barr Al Jissah Resort and Spa is set on 124 acres of stunning scenery and home to three spectacular hotels: the family orientated Al Waha comprises 262 rooms, the diverse Al Bandar comprises 198 deluxe rooms and the luxurious and most exclusive Al Husn has 180 elegantly appointed guestrooms and suites. The resort also features 22 Food and Beverage outlets, 1,056 sqm ballroom with 8 breakout rooms, wide variety of recreational facilities, and a spa with 12 treatment villas.

The Restaurant Manager is responsible for managing the daily operations of the SEa Food Restaurant at Shangri-La Barr Al Jissah in Muscat. This role involves ensuring exceptional guest service, maintaining high standards of food quality and hygiene, optimizing profitability, and leading a motivated team. The ideal candidate will have a profound understanding of Asian cuisine and culture, combined with strong managerial and leadership skills.

1. Create extraordinary meal experiences for the guests by offering the highest service standards.
2. Proactively drive guest engagement and motivate the team to engage with guests.
3. Pay meticulous attention to service standards, ensuring staff is cheerful, welcoming, attentive, and efficient in looking after our customers.
4. Collaborate with the executive chef to design and update the menu, ensuring it reflects authentic Asian cuisine with a modern twist.
5. Monitor food quality, presentation, and consistency to maintain high standards.
6. Lead by example to deliver exceptionally memorable experiences to all guests.
7. Manage cost and revenue in all areas of the restaurant without impacting quality.
8. Promote restaurant business and continually increase database contacts.
9. Inspire, lead, and encourage your team while remaining self-motivated.
10. Ensure that staff receives consistent and proper communication.
11. Ensure that the outlet’s team has good knowledge of food and beverage.
12. Develop and manage the restaurant’s budget, including forecasting and financial planning.
13. Monitor financial performance, including sales, costs, and profitability, implementing corrective actions as necessary.
14. Implement strategies to increase revenue and control costs, ensuring the restaurant meets financial targets.
15. Work with the marketing team to promote the restaurant through various channels, including social media, hotel marketing platforms, and local media.

1. Minimum 5 years of management experience in high-profile and fast-paced F&B outlets.
2. Positive attitude and proactive with a teamwork mindset.
3. Excellent Microsoft Office skills.
4. Good knowledge of food safety procedures.
5. Excellent English communication and interpersonal skills.