Casual Restaurant Manager (Sindalah Island-NEOM-Red Sea)

The All-Day-Dining Casual Restaurant is a contemporary dining destination that invites guests to embark on a culinary adventure like no other. Inspired by the concept of “The Great Storyteller,” we redefine global cuisine through the eyes of a chef whose nomadic travels bring together a world of flavors and stories. From our hybrid à la carte and buffet breakfast to an all-day à la carte menu and interactive open kitchen and bar counter, the restaurant promises a personalized, immersive dining experience.

Seeking an exceptional Restaurant Manager to lead our front-of-house team, ensuring that every guest’s journey with us is as unforgettable as the dishes we serve. If you have a passion for hospitality, a love for storytelling through food, and a flair for creating warm, personalized dining experiences, this might be an opportunity for you.

What We’re Looking For:

• Proven experience in restaurant management or a similar leadership role within a fine-dining or contemporary hospitality environment.
• A deep passion for global cuisine and an understanding of how food tells a story, enhancing the dining experience.
• Strong leadership skills with a compassionate, empowering approach to team development.
• Exceptional communication skills and the ability to build lasting relationships with both guests and team members.
• A keen eye for detail and a commitment to maintaining high standards of service, cleanliness, and guest satisfaction.
• A positive, energetic personality with a natural ability to lead by example and create an inclusive, engaging work environment.

Key Responsibilities:

• Oversee the day-to-day operations of the restaurant, ensuring a seamless flow of service from breakfast through dinner.
• Lead, inspire, and mentor a diverse team of servers, bartenders, and kitchen staff, fostering an environment of collaboration, creativity, and excellence.
• Curate unforgettable guest experiences by ensuring personalized service that reflects the unique concept of Odyssey.
• Develop and implement operational strategies that elevate the quality of service, improve efficiency, and maintain a high standard of cleanliness and organization.
• Analyze guest feedback, sales data, and performance metrics to continuously improve both the guest experience and overall restaurant performance.
• Maintain a welcoming, warm atmosphere, where both guests and staff feel part of a larger, shared culinary adventure.

CORE LEADERSHIP RESPONSIBILITIES

Managing Day-to-Day Operations

• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees’ absence.
• Maintains service and sanitation standards in restaurant.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

Leading Food and Beverage Team

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Ensures and maintains the productivity level of employees.
• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
• Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
• Ensures compliance with all applicable laws and regulations.
• Ensures compliance with food handling and sanitation standards.
• Ensures staff understands local, state and Federal beverage laws.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Establishes guidelines so employees understand expectations and parameters.
• Monitors beverage service in compliance with local laws.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Empowers employees to provide excellent customer service.
• Acts as the guest service role model for the restaurant, sets a good example of excellent customer service and creates a positive atmosphere for guest relations.
• Handles guest problems and complaints.
• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.
• Ensures corrective action is taken to continuously improve service results.
• Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
• Manages service delivery in outlet to ensure excellent service from point of entry to departure.

Managing and Conducting Human Resource Activities

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.
• Ensures employees are treated fairly and equitably. Strives to improve employee retention.
• Ensures employees receive on-going training to understand guest expectations.
• Solicits employee feedback, utilizes an “open door” policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Strives to improve service performance.
• Ensures recognition is taking place across areas of responsibility.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Assists servers and hosts on the floor during meal periods and high demand times.
• Recognizes good quality products and presentations.
• Supervises daily shift operations in absence of Assistant Restaurant Manager.
• Oversees the financial aspects of the department including purchasing and payment of invoices.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.