IHG Assistant Restaurant Manager in Muscat, Oman

Description:

Job overview

To manage the Restaurant operations achieving business objectives through customer focused service delivery. Promotes the desired work culture around the five core values of Trust, Integrity, Respect, One Team and Service of the InterContinental Hotels Group and the brand ethos.

At InterContinental Hotels & Resorts we want our guests to feel special, cosmopolitan and In the Know which means we need you to:

Be charming by being approachable, having confidence and showing respect.

Stay in the moment by understanding and anticipating guests needs, being attentive and taking ownership

of getting things done.

Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.

Duties and Responsibilities

FINANCIAL RETURNS

Under the assistance of the Director of F&B coordinate the preparation of the Departmental annual budget and work to achieve the budget by monitoring and controlling the departmental operations, considering revenue and expenditure

On an ongoing basis, control and analyze departmental costs to ensure performance against budget; implementing corrective measures where necessary to produce positive business results

Effectively manage staffing costs by preparing efficient work schedules in line with legal requirements

Effectively manage the restaurant by ensuring the following:

oOversee the Implementation of standards as detailed in the departmental standards and procedures manual

oAdhere to opening and closing procedures

oAdhere to bill paying procedures

oConduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on upselling certain products; etc

oPersonally meet and farewell a minimum of 80% of your customers

oEncourage and motivate staff to provide optimum service during all shifts

Share recommendations and guest comments to Chef and Food and Beverage Manager to reflect current customer profile

Develop and implement Promotions Calendar for F&B products in restaurant

Manage special event concepts

Anticipate market changes and review operations when necessary

Conduct competitor analysis

Create positive publicity opportunities

Manage customer database and utilize effectively

Upsell property facilities

Actively pursue cost saving measures

Recycle wherever possible

Liaise with Sales Manager during tender process to obtain new accounts; Food and Beverage specific

Manage wage and beverage cost

Forecasting

Stock control

Analyse food and beverage statistics through point of sale system

PEOPLE

  • Attends Food & Beverage departmental meetings
  • Work within the company s Human Resource Management System to ensure the departmental performance of staff is productive. Duties include:

Plan for future staffing needs

Recruit in line with company guidelines

Prepare detailed induction programs for new staff

-{PS..0}->Maintain a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation

Ensure training needs analysis of your departmental staff is carried out and training programs are designed and implemented to meet needs

Actively work at developing your staff and identify high potentials

Maintain training records for all direct reports and ensure they do the same for their staff

Conduct probation and formal performance appraisal in line with company guidelines

Coach, counsel and discipline staff, providing constructive feedback to enhance performance

Approve leave requests after considering peaks and troughs in the business

Regularly communicate with staff to maintain good relations

GUEST EXPERIENCE

Demonstrate service attributes in accordance with industry expectations and company standards to include:

  • Demonstrate service attributes in accordance with industry expectations and company standards including:

  • Being attentive to Guests

  • Accurately and promptly fulfilling Guests requests
  • Anticipate Guests needs
  • Maintain a high level of knowledge which affects the Guest experience
  • Demonstrating a service attitude

oTaking appropriate action to resolve guest complaints

Appreciate the dynamic nature of the Hotel industry and extend these service attributes to all internal customers

RESPONSIBLE BUSINESS

Ensure compliance with relevant employment laws and hotel or company policies and procedures

Read, understand and implement the relevant sections of the FLS policy

Participate in social activities (green engage, cause for jeans, blood donation, marathon, earth hour, etc.)

ACCOUNTABILITY

Accountable for the supervision for his staff in his designated restaurant. Accountable to check the restaurant is fully equipped to render service, supervision with kitchen and bar with regards to menus, wines, stocks and other significant details related to the outlet. Restaurant Manager is accountable for supervision of the daily outlet operation. Share and implement ideas for new food and beverage promotions.

QUALIFICATIONS AND REQUIREMENTS

Must be a graduate of Hotel and Restaurant Management

Should have at least 3 years experience as a Assistant Restaurant Manager and 2 years as Restaurant Manager in 4-5 star hotel

Should have excellent knowledge in all aspects of beverages including alcohol

Should be fluent in English (speaking, reading and writing). Arabic is an advantage

Good knowledge of Microsoft Office

Good knowledge of micros operating systems

Good skills in customer service

Qualifications

Job overview

To manage the Restaurant operations achieving business objectives through customer focused service delivery. Promotes the desired work culture around the five core values of Trust, Integrity, Respect, One Team and Service of the InterContinental Hotels Group and the brand ethos.

At InterContinental Hotels & Resorts we want our guests to feel special, cosmopolitan and In the Know which means we need you to:

Be charming by being approachable, having confidence and showing respect.

Stay in the moment by understanding and anticipating guests needs, being attentive and taking ownership

of getting things done.

Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.

Duties and Responsibilities

FINANCIAL RETURNS

Under the assistance of the Director of F&B coordinate the preparation of the Departmental annual budget and work to achieve the budget by monitoring and controlling the departmental operations, considering revenue and expenditure

On an ongoing basis, control and analyze departmental costs to ensure performance against budget; implementing corrective measures where necessary to produce positive business results

Effectively manage staffing costs by preparing efficient work schedules in line with legal requirements

Effectively manage the restaurant by ensuring the following:

oOversee the Implementation of standards as detailed in the departmental standards and procedures manual

oAdhere to opening and closing procedures

oAdhere to bill paying procedures

oConduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on upselling certain products; etc

oPersonally meet and farewell a minimum of 80% of your customers

oEncourage and motivate staff to provide optimum service during all shifts

Share recommendations and guest comments to Chef and Food and Beverage Manager to reflect current customer profile

Develop and implement Promotions Calendar for F&B products in restaurant

Manage special event concepts

Anticipate market changes and review operations when necessary

Conduct competitor analysis

Create positive publicity opportunities

Manage customer database and utilize effectively

Upsell property facilities

Actively pursue cost saving measures

Recycle wherever possible

Liaise with Sales Manager during tender process to obtain new accounts; Food and Beverage specific

Manage wage and beverage cost

Forecasting

Stock control

Analyse food and beverage statistics through point of sale system

PEOPLE

  • Attends Food & Beverage departmental meetings
  • Work within the company s Human Resource Management System to ensure the departmental performance of staff is productive. Duties include:

Plan for future staffing needs

Recruit in line with company guidelines

Prepare detailed induction programs for new staff

Maintain a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation

Ensure training needs analysis of your departmental staff is carried out and training programs are designed and implemented to meet needs

Actively work at developing your staff and identify high potentials

Maintain training records for all direct reports and ensure they do the same for their staff

Conduct probation and formal performance appraisal in line with company guidelines

Coach, counsel and discipline staff, providing constructive feedback to enhance performance

Approve leave requests after considering peaks and troughs in the business

Regularly communicate with staff to maintain good relations

GUEST EXPERIENCE

Demonstrate service attributes in accordance with industry expectations and company standards to include:

  • Demonstrate service attributes in accordance with industry expectations and company standards including:

  • Being attentive to Guests

  • Accurately and promptly fulfilling Guests requests
  • Anticipate Guests needs
  • Maintain a high level of knowledge which affects the Guest experience
  • Demonstrating a service attitude

oTaking appropriate action to resolve guest complaints

Appreciate the dynamic nature of the Hotel industry and extend these service attributes to all internal customers

RESPONSIBLE BUSINESS

Ensure compliance with relevant employment laws and hotel or company policies and procedures

Read, understand and implement the relevant sections of the FLS policy

Participate in social activities (green engage, cause for jeans, blood donation, marathon, earth hour, etc.)

ACCOUNTABILITY

Accountable for the supervision for his staff in his designated restaurant. Accountable to check the restaurant is fully equipped to render service, supervision with kitchen and bar with regards to menus, wines, stocks and other significant details related to the outlet. Restaurant Manager is accountable for supervision of the daily outlet operation. Share and implement ideas for new food and beverage promotions.

QUALIFICATIONS AND REQUIREMENTS

Must be a graduate of Hotel and Restaurant Management

Should have at least 3 years experience as a Assistant Restaurant Manager and 2 years as Restaurant Manager in 4-5 star hotel

Should have excellent knowledge in all aspects of beverages including alcohol

Should be fluent in English (speaking, reading and writing). Arabic is an advantage

Good knowledge of Microsoft Office

Good knowledge of micros operating systems

Good skills in customer service

Job: Restaurant

Location: Oman-Muscat

Requisition ID: MUS001047