Restaurant Manager

Company Description

Makkah Clock Royal Tower, A Fairmont Hotel, is located only a few steps away from the Masjid Al Haram and the Holy Ka’aba. This 85-story hotel, one of the world’s tallest, is the focal point of the Abraj Al Bait Complex, part of the King Abdul Aziz Endowment Project, is the iconic symbol of hospitality in the Holy City. The hotel authentic hospitality is seen throughout 1650 guest rooms and suites are thoughtfully and elegantly appointed with extravagant amenities and five-star services that allow for peaceful reflection and repose.

Job Description

1. Consistently offer professional, friendly, and engaging service
2. Ensure that the monthly forecasted food and beverage revenue figures are achieved.
3. Strictly adhere to the established operating expenses and control all costs.
4. Participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment, and FF&E requirements in line with the compilation of the Annual Business Plan.
5. Ensure that the outlet is managed efficiently according to the established concept statements.
6. Adhere to the minimum operating standards to achieve the level of service established in the Departmental Operations Manual.
7. Assign responsibilities to subordinates and check their performance periodically.
8. Conduct daily pre‑ and post-shift briefings with employees on preparation, service, and menu.
9. Handle all guest complaints, requests, and enquiries on food, beverage, and service.
10. Plan and implement an effective sales plan and promotional activities in the outlet.
11. Provide the Director of Food and Beverage with recommendations for the advertising campaign and assist in putting together the advertising brief and attend subsequent meetings.

Qualifications

1. University degree in a related discipline preferred
2. Preferably luxury brand experience in a similar position
3. Excellent communication and organization skills
4. Strong interpersonal and problem-solving abilities
5. Ability to focus attention on guest needs, remaining calm and courteous at all times
6. Excellent reading, writing, and oral proficiency in English Language.
7. Experienced in all aspects of A la carte service and equipment.
8. Strong command of lead and trainee skills.