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An exciting opportunity has arisen for a Restaurant Manager to join our amazing team in Jumeirah Port de Soller during season 2024. The main purpose of the role is to plan, organize and direct all processes of the outlet to ensure the outlet provides quality food and beverage service that is consistent with the SBU’s SOP and achieves maximum revenue and profit in line budgeted and forecasted projections. This position will be the department in charge and covers mainly but not limited to the below responsibilities. The main duties and responsibilities of this role are: Ensure a safe workplace by identifying hazards and taking corrective actions.
Instruct colleagues on specific safe work practices (e.g. proper footwear, cleaning up spills, etc)
Quickly assess guest needs and meet them appropriately.
Build and maintain guest rapport throughout service.
Remain calm, composed and in control even in unusual situations.
Effectively handle guest complaints and compliments.
Project a positive, professional and friendly image to the guests and colleagues.
Develop and maintain a file of guest preferences (e.g. beverage type, table location, birthdays, special family occasions)
Learn and master Jumeirah International Standards in food presentation, beverage and service.
Maintain an even flow of guests in the restaurant (e.g. staggering reservation, guest distribution).
Monitor restaurant activities by actively participating in the service (e.g. observe guest reaction, waiter performance and popularity of menu items).
Inspect restaurant daily (front and back) ensuring it’s in good condition and functioning equipment.
Master the proper execution of service steps (i.e. greeting guests, taking orders, serving food, wine etc. during operating hours).
Coordinate resources for “special events”.
Understand methods of preparation and preparation of all foods served.
Confidently recommend wine selection to match menu times and guest preferences.
Always be attentive to service details and produce quality.
Coordinate with Chef and F&B Director methods for controlling wastage
Schedule colleagues in accordance with labour standards, labour costs and business levels
Instruct colleagues on proper equipment storage and handling of china, glass, linen and silverware.
Mention all changes in standard portion size and method of preparation to Chef and F&B Director
Ensure that the department operational budget is strictly followed, that all costs are controlled, and expenditure approved.
