18 Restaurant Management jobs in Manama
Executive Chef - Wyndham Garden Manama
Manama, Capital
Wyndham Hotels & Resorts
Posted 13 days ago
Job Viewed
Job Description
Wyndham Garden Manama has an opening for an experienced Executive Chef to head its Multi Cuisine Culinary Department.
**Job Summary**:
The Executive Chef is responsible for coordinating, supervising and directing all aspects of the hotel’s food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation.The Executive Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.
**Education & Experience**:
- Preferably a culinary degree and at least 5 years of progressive experience in a hotel field.
- Previous supervisor responsibility is required.
- Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
**Physical Requirements**:
- Long hours sometimes required.
- Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
**General Requirements**:
- Maintain a warm and friendly demeanor at all times.
- Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
- Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
- Must be able to multitask and prioritize departmental functions to meet deadlines.
- Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
- Attend all hotel required meetings and trainings.
- Participate in M.O.D. coverage as required.
- Maintain regular attendance in compliance with Wyndham Hotels & Resorts Standards, as required by scheduling, which will vary according to the needs of the hotel.
- Maintain high standards of personal appearance and grooming, which include wearing nametags.
- Comply with Wyndham Hotels & Resorts Standards and regulations to encourage safe and efficient hotel operations.
- Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
- Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
- Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
- Must be able to maintain confidentiality of information.
- Perform other duties as requested by management.
**Fundamental Requirements**:
- Work with other F&B managers and keep them informed of F&B issues as they arise.
- Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
- Coordinate and monitor all phases of Loss Prevention in kitchen areas.
- Prepare and submit required reports in a timely manner.
- Monitor quality of all food product and presentation.
- Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
- Oversee all aspects of the daily operation of the kitchen and food production areas.
- Respond to guest complaints in a timely manner.
- Ensure compliance with SOP’s in all outlets.
- Ensure compliance with requisition procedures.
- Conduct staff performance reviews in accordance with Wyndham standards.
- Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
- Know and enforce all local health department sanitation laws.
- Work with the Director of F&B to create and implement menus.
- Design and implement employee cafeteria rotating menu and oversee cafeteria operations.
- Coordinate, supervise and direct the Stewarding Department.
- Compute daily food cost.
- Develop proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
- Understand daily forecasts and customer counts.
- Coordinate all par stock levels.
- Assess food portion size, visual appeal, taste and temperature of items served.
- Direct and train all chefs to ensure adequate operation in all outlets.
- Create menus for prospective clients.
- Review and approve weekly payroll.
- Check food purchases for proper ordering, quality and price structure.
- Oversee daily activities such as preparation for all food items, receiving daily inventories, log-on report and food cost report.
- Communicate to Engineering any physical maintenance problems.
- Assist catering sales on all special menus and price structures.
**Job Summary**:
The Executive Chef is responsible for coordinating, supervising and directing all aspects of the hotel’s food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation.The Executive Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.
**Education & Experience**:
- Preferably a culinary degree and at least 5 years of progressive experience in a hotel field.
- Previous supervisor responsibility is required.
- Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
**Physical Requirements**:
- Long hours sometimes required.
- Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
**General Requirements**:
- Maintain a warm and friendly demeanor at all times.
- Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
- Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
- Must be able to multitask and prioritize departmental functions to meet deadlines.
- Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
- Attend all hotel required meetings and trainings.
- Participate in M.O.D. coverage as required.
- Maintain regular attendance in compliance with Wyndham Hotels & Resorts Standards, as required by scheduling, which will vary according to the needs of the hotel.
- Maintain high standards of personal appearance and grooming, which include wearing nametags.
- Comply with Wyndham Hotels & Resorts Standards and regulations to encourage safe and efficient hotel operations.
- Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
- Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
- Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
- Must be able to maintain confidentiality of information.
- Perform other duties as requested by management.
**Fundamental Requirements**:
- Work with other F&B managers and keep them informed of F&B issues as they arise.
- Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
- Coordinate and monitor all phases of Loss Prevention in kitchen areas.
- Prepare and submit required reports in a timely manner.
- Monitor quality of all food product and presentation.
- Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
- Oversee all aspects of the daily operation of the kitchen and food production areas.
- Respond to guest complaints in a timely manner.
- Ensure compliance with SOP’s in all outlets.
- Ensure compliance with requisition procedures.
- Conduct staff performance reviews in accordance with Wyndham standards.
- Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
- Know and enforce all local health department sanitation laws.
- Work with the Director of F&B to create and implement menus.
- Design and implement employee cafeteria rotating menu and oversee cafeteria operations.
- Coordinate, supervise and direct the Stewarding Department.
- Compute daily food cost.
- Develop proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
- Understand daily forecasts and customer counts.
- Coordinate all par stock levels.
- Assess food portion size, visual appeal, taste and temperature of items served.
- Direct and train all chefs to ensure adequate operation in all outlets.
- Create menus for prospective clients.
- Review and approve weekly payroll.
- Check food purchases for proper ordering, quality and price structure.
- Oversee daily activities such as preparation for all food items, receiving daily inventories, log-on report and food cost report.
- Communicate to Engineering any physical maintenance problems.
- Assist catering sales on all special menus and price structures.
This advertiser has chosen not to accept applicants from your region.
0
Food Service Shift Lead
Manama, Capital
RESO
Posted 13 days ago
Job Viewed
Job Description
Overview
The Food Service Shift Lead is responsible for performing all tasks related to food services and monitoring other country national employees in accordance with the performance work statement. Food services include cooking, baking, serving, replenishing food, assisting with storeroom operations (ordering subsistence, receiving, off-loading trucks, stocking, relocating food), cleaning facilities, equipment, utensils, preparing vegetables and fruits for the salad bar, bussing tables, handling foods, supplies, and equipment, maintaining quality control, ensuring operator maintenance and minor repairs of food service equipment, off-loading subsistence and supply items, removing delivered items from pallets, and storing items per requirements. This position reports to the Food Service Supervisor and may supervise food service workers, dining facility attendants, and stock clerks.
Responsibilities- The Contractor shall comply with applicable NAVSUP, NAVMED, DoD, and other references, instructions, and directives listed in J-13000-02.
- Responsible for escorting/monitoring other country national employees and vendors in accordance with the performance work statement.
- Responsible for communicating and upholding company standards, leading by example, and working as a team to provide professional food services.
- Assist the Storeroom and Food Service Supervisors as required to operate food service services 24/7/365.
- Ensure a safe, clean, sanitary, healthy, presentable, and professional atmosphere, free of dust, clutter, and trash in all working facilities, areas, and grounds.
- Proper utilization and safeguarding of all government and contractor-provided property, including government facilities, equipment, and tools.
- Accurate execution of company time reporting procedures and completion of timesheets.
- Perform other duties as assigned.
- Minimum Qualifications: One-year related experience may be substituted for one year of education if degree is required.
- High School diploma or equivalent.
- Current Serve-Safe certification (within 3 years).
- Current, valid U.S. Passport and U.S. or Local Driver’s License, able to drive a standard transmission vehicle.
- Fluent in reading, writing, speaking, and understanding English.
- At least one (1) year of related work in food service with progressive supervisory experience.
- Completion of Food Service Sanitation and Safety training requirements per NAVMED P-5010.
- Thorough understanding of quality customer food service and nutritional meal preparation.
- Ability to work under pressure.
- Service-oriented attitude.
We are committed to an inclusive and diverse workplace that values and supports the contributions of each individual. This commitment, along with our shared Vision and Values of Integrity, Respect, and Responsibility, allows us to leverage differences, encourage innovation, and expand our success in the global marketplace. Vectrus is an Equal Opportunity / Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, protected veteran status, or disability.
#J-18808-Ljbffr
This advertiser has chosen not to accept applicants from your region.
1
Food Service Shift Lead
Manama, Capital
V2X
Posted 16 days ago
Job Viewed
Job Description
Overview
The Food Service Shift Lead is responsible for performing all tasks related to food services and monitoring other country national employees in accordance with the performance work statement. Food Services include the following: cooking, baking, serving and replenishing food, assisting with storeroom operations (i.e., ordering subsistence, receiving, off-loading trucks, stocking, relocating food, etc.), cleaning facilities, equipment, and utensils, preparing vegetables and fruits for the salad bar, bussing tables in dining areas, handling foods, supplies, and equipment, maintaining quality control, ensuring operator maintenance and minor repair of food service equipment, off-loading subsistence and supply items, removing delivered items from pallets and storing items per requirements. This position reports to the Food Service Supervisor and may supervise food service workers, dining facility attendants and stock clerks.
Responsibilities
+ The Contractor shall comply with applicable NAVSUP, NAVMED, DoD and other references, instructions, and directives listed in J-13000-02.
+ Responsible for escorting/monitoring other country national employees and vendors in accordance with the performance work statement.
+ Responsible for communicating and upholding company standards, leading by example, working as a team to provide professional food services.
+ Shall assist the Storeroom and Food Service Supervisors as required to operate food service services 24/7/365.
+ Responsible for ensuring a safe, clean, sanitary, healthy, presentable, professional atmosphere, free of dust, clutter and trash in all working facilities, areas and grounds.
+ Responsible for proper utilization and safeguarding of all government and contractor provided property (e.g., to include government facilities, equipment and tools).
+ Responsible for precise execution of company time reporting procedures and accurate completion of timesheet.
+ Performs other duties as assigned.
Qualifications
+ MINIMUM QUALIFICATIONS: Education/Certifications: One-year related experience may be substituted for one year of education if degree is required.
+ Must have a High School diploma or equivalent
+ Must have and maintain a current Serve-Safe certification (Within 3 years).
+ Must have a current, valid U. S. Passport and U. S. or Local Driver's License and able to drive a standard transmission vehicle.
+ Must be able to read, write, speak and understand English fluently.
+ Experience:
+ A minimum of one (1) year of related work in food service with progressive supervisory experience.
+ Skills:
+ All Contractor personnel shall complete Food Service Sanitation and Safety training requirements per Section 2-1.2.2.C, Chapter 1 of NAVMED P-5010.
+ Thorough understanding of quality customer food service and preparation of nutritional meals.
+ Must be able to work under pressure.
+ Service oriented.
We are committed to an inclusive and diverse workplace that values and supports the contributions of each individual. This commitment along with our common Vision and Values of Integrity, Respect, and Responsibility, allows us to leverage differences, encourage innovation and expand our success in the global marketplace. Vectrus is an Equal Opportunity /Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, protected veteran status or status as an individual with a disability. EOE/Minority/Female/Disabled/Veteran.
The Food Service Shift Lead is responsible for performing all tasks related to food services and monitoring other country national employees in accordance with the performance work statement. Food Services include the following: cooking, baking, serving and replenishing food, assisting with storeroom operations (i.e., ordering subsistence, receiving, off-loading trucks, stocking, relocating food, etc.), cleaning facilities, equipment, and utensils, preparing vegetables and fruits for the salad bar, bussing tables in dining areas, handling foods, supplies, and equipment, maintaining quality control, ensuring operator maintenance and minor repair of food service equipment, off-loading subsistence and supply items, removing delivered items from pallets and storing items per requirements. This position reports to the Food Service Supervisor and may supervise food service workers, dining facility attendants and stock clerks.
Responsibilities
+ The Contractor shall comply with applicable NAVSUP, NAVMED, DoD and other references, instructions, and directives listed in J-13000-02.
+ Responsible for escorting/monitoring other country national employees and vendors in accordance with the performance work statement.
+ Responsible for communicating and upholding company standards, leading by example, working as a team to provide professional food services.
+ Shall assist the Storeroom and Food Service Supervisors as required to operate food service services 24/7/365.
+ Responsible for ensuring a safe, clean, sanitary, healthy, presentable, professional atmosphere, free of dust, clutter and trash in all working facilities, areas and grounds.
+ Responsible for proper utilization and safeguarding of all government and contractor provided property (e.g., to include government facilities, equipment and tools).
+ Responsible for precise execution of company time reporting procedures and accurate completion of timesheet.
+ Performs other duties as assigned.
Qualifications
+ MINIMUM QUALIFICATIONS: Education/Certifications: One-year related experience may be substituted for one year of education if degree is required.
+ Must have a High School diploma or equivalent
+ Must have and maintain a current Serve-Safe certification (Within 3 years).
+ Must have a current, valid U. S. Passport and U. S. or Local Driver's License and able to drive a standard transmission vehicle.
+ Must be able to read, write, speak and understand English fluently.
+ Experience:
+ A minimum of one (1) year of related work in food service with progressive supervisory experience.
+ Skills:
+ All Contractor personnel shall complete Food Service Sanitation and Safety training requirements per Section 2-1.2.2.C, Chapter 1 of NAVMED P-5010.
+ Thorough understanding of quality customer food service and preparation of nutritional meals.
+ Must be able to work under pressure.
+ Service oriented.
We are committed to an inclusive and diverse workplace that values and supports the contributions of each individual. This commitment along with our common Vision and Values of Integrity, Respect, and Responsibility, allows us to leverage differences, encourage innovation and expand our success in the global marketplace. Vectrus is an Equal Opportunity /Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, protected veteran status or status as an individual with a disability. EOE/Minority/Female/Disabled/Veteran.
This advertiser has chosen not to accept applicants from your region.
2
Restaurant Manager
Manama, Capital
AccorHotel
Posted 5 days ago
Job Viewed
Job Description
- Oversee the daily operations, ensuring exceptional service and guest satisfaction.
- Manage and train restaurant staff, fostering a positive and efficient work environment.
- Develop and implement innovative strategies to enhance the dining experience and increase revenue.
- Curate and maintain an extensive wine list, providing expert recommendations to guests.
- Ensure compliance with health and safety regulations and uphold the highest standards of cleanliness and presentation.
- Collaborate with the culinary team to create and update the menu, reflecting seasonal ingredients and trends.
- Monitor inventory levels and oversee purchasing to ensure the restaurant is well-stocked.
- Handle guest feedback and resolve any issues to maintain a high level of service.
- Other duties as assigned
Your experience and skills include:
- Proven experience as a Restaurant Manager, preferably in a fine dining or upscale restaurant environment.
- Exceptional leadership skills with a passion for hospitality and guest service.
- Strong communication and interpersonal skills, with the ability to engage with guests and staff.
- Knowledge of Greek cuisine and culture is a plus.
- Ability to thrive in a fast-paced environment and manage multiple tasks efficiently.
- Flexibility to work evenings, weekends, and holidays as required.
This advertiser has chosen not to accept applicants from your region.
3
Restaurant Manager
Manama, Capital
Hilton
Posted 11 days ago
Job Viewed
Job Description
A Restaurant Manager is responsible for managing restaurant operations to deliver an excellent Guest and Member experience while training staff and working within budgeted guidelines.
What will I be doing?As a Restaurant Manager, you are responsible for managing restaurant operations to deliver an excellent Guest and Member experience. A Restaurant Manager will also be required to manage, train, and develop team members and work within all budgeted guidelines. Specifically, you will be responsible for performing the following tasks to the highest standards:
- Manage Restaurant operations
- Maintain exceptional levels of customer service
- Recruit, manage, train and develop the Restaurant team
- Manage guest queries in a timely and efficient manner
- Work within budgeted guidelines in relation to Food and Payroll
- Drive sales to maximize budgeted revenue
- Develop menus with other members of Food and Beverage team
- Accountable for monthly stock takes
- Incentivise team members to maximize sales and revenue
- Set departmental targets and objectives, work schedules, budgets, and policies and procedures
- Evaluate guest satisfaction levels with a focus on continuous improvement
- Ensure communication meetings are conducted and post-meeting minutes generated
- Be environmentally aware
- Assist other departments wherever necessary and maintain good working relationships
- Comply with hotel security, fire regulations and all health and safety legislation
A Restaurant Manager serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
- Management and/or supervisory Food and Beverage experience
- Able to meet financial targets
- Ability to comply with all Food and Beverage brand standards
- Ability to work under pressure
- Excellent grooming standards
- Willingness to develop team members and self
- Flexibility to respond to a range of different work situations
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
- Degree in relevant area
- Passion for delivering exceptional levels of guest service
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision "to fill the earth with the light and warmth of hospitality" unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all
#J-18808-Ljbffr
This advertiser has chosen not to accept applicants from your region.
4
Restaurant Manager
Manama, Capital
JIMMY'S KILLER PRAWNS
Posted today
Job Viewed
Job Description
We are looking for 2 Restaurant Managers who can join IMMEDIATELY for a seafood restaurant in Bahrain.
This advertiser has chosen not to accept applicants from your region.
5
Restaurant Manager
Manama, Capital
The bossman restaurant
Posted today
Job Viewed
Job Description
Required fine dine in restaurant manager with minimum experience of 4 years
job responsibilitie:
- recruiting, training and supervising staff
- agreeing and managing budgets
- planning menus
- ensuring compliance with licensing, hygiene and health and safety legislation/guidelines
- promoting and marketing the business
- overseeing stock levels
- ordering supplies
- producing staff rotas
- handling customer enquiries and complaints
- taking reservations
- greeting and advising customers
- problem solving
- preparing and presenting staffing/sales reports
- keeping statistical and financial records
- assessing and improving profitability
- setting targets
- handling administration and paperwork
- liaising with customers, employees, suppliers, licensing authorities and sales representatives
- making improvements to the running of the business and developing the restaurant.
**Salary**: BD400.000 - BD1,000.000 per month
Ability to commute/relocate:
- Manama: Reliably commute or planning to relocate before starting work (required)
**Language**:
- Arabic (preferred)
job responsibilitie:
- recruiting, training and supervising staff
- agreeing and managing budgets
- planning menus
- ensuring compliance with licensing, hygiene and health and safety legislation/guidelines
- promoting and marketing the business
- overseeing stock levels
- ordering supplies
- producing staff rotas
- handling customer enquiries and complaints
- taking reservations
- greeting and advising customers
- problem solving
- preparing and presenting staffing/sales reports
- keeping statistical and financial records
- assessing and improving profitability
- setting targets
- handling administration and paperwork
- liaising with customers, employees, suppliers, licensing authorities and sales representatives
- making improvements to the running of the business and developing the restaurant.
**Salary**: BD400.000 - BD1,000.000 per month
Ability to commute/relocate:
- Manama: Reliably commute or planning to relocate before starting work (required)
**Language**:
- Arabic (preferred)
This advertiser has chosen not to accept applicants from your region.
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6
Restaurant Manager
Manama, Capital
Platinum Hospitality
Posted today
Job Viewed
Job Description
A brief of the role is as follows:
- Overseeing all aspects of the restaurant's operation, including food preparation, service, and staff management
- Ensuring that the restaurant meets all health and safety standards
- Developing and implementing marketing and promotional strategies
- Building and maintaining relationships with customers and suppliers
- Maintaining Inventory, Monitoring Stocks and Purchasing Orders accordingly.
**Qualifications**:
- Bachelor's degree in Hospitality Management or related field
- Minimum of 3 years of experience in a restaurant management role
- Strong leadership and interpersonal skills
- Excellent organizational and problem-solving skills
- Proficient in Microsoft Office
- Must have a driving license
**To Apply**:
**We look forward to hearing from you!**
**Salary**: BD250.000 - BD300.000 per month
Ability to commute/relocate:
- Manama: Reliably commute or planning to relocate before starting work (preferred)
**Language**:
- Arabic (preferred)
License/Certification:
- driving license (required)
- Overseeing all aspects of the restaurant's operation, including food preparation, service, and staff management
- Ensuring that the restaurant meets all health and safety standards
- Developing and implementing marketing and promotional strategies
- Building and maintaining relationships with customers and suppliers
- Maintaining Inventory, Monitoring Stocks and Purchasing Orders accordingly.
**Qualifications**:
- Bachelor's degree in Hospitality Management or related field
- Minimum of 3 years of experience in a restaurant management role
- Strong leadership and interpersonal skills
- Excellent organizational and problem-solving skills
- Proficient in Microsoft Office
- Must have a driving license
**To Apply**:
**We look forward to hearing from you!**
**Salary**: BD250.000 - BD300.000 per month
Ability to commute/relocate:
- Manama: Reliably commute or planning to relocate before starting work (preferred)
**Language**:
- Arabic (preferred)
License/Certification:
- driving license (required)
This advertiser has chosen not to accept applicants from your region.
7
Assistant Restaurant Manager
Manama, Capital
Hanaali Group
Posted today
Job Viewed
Job Description
**Job Summary**:
We are seeking an experienced and passionate Assistant Restaurant Manager to join our team. As an Assistant Manager, you will support the Restaurant Manager in overseeing the daily operations of our restaurant. You will work closely with the management team to ensure the highest level of customer service and satisfaction while maintaining a positive and efficient work environment.
**Key Responsibilities**:
- Assist the Restaurant Manager in recruiting, training, and supervising all front-of-house and back-of-house staff
- Ensure compliance with all health, safety, and hygiene standards
- Monitor and maintain inventory levels, including ordering and receiving supplies
- Oversee and participate in the preparation and presentation of food and drinks
- Handle customer complaints and resolve issues in a timely and professional manner
- Conduct regular staff meetings to ensure all team members are informed and motivated
- Assist with scheduling and managing employee shifts and breaks
- Collaborate with the management team to develop and implement new policies and procedures
- Maintain a clean and organized restaurant, including managing cleanliness and maintenance schedules
- Monitor and analyze financial performance, including sales, expenses, and profits, and make recommendations for improvement
**Requirements and skills**:
- Work experience as a Restaurant Assistant Manager or similar role in the hospitality industry
- Excellent communication and interpersonal skills
- Strong leadership and team management abilities
- Knowledge of food and beverage operations and techniques
- Familiarity with restaurant industry regulations and best practices
- Exceptional customer service skills
- Proficient in computer systems and POS software
- Ability to multitask and work under pressure
- Flexibility to work evenings, weekends, and holidays as needed
**Experience**:
- Hospitality: 1 year (preferred)
- Food & Beverage Services: 2 years (required)
We are seeking an experienced and passionate Assistant Restaurant Manager to join our team. As an Assistant Manager, you will support the Restaurant Manager in overseeing the daily operations of our restaurant. You will work closely with the management team to ensure the highest level of customer service and satisfaction while maintaining a positive and efficient work environment.
**Key Responsibilities**:
- Assist the Restaurant Manager in recruiting, training, and supervising all front-of-house and back-of-house staff
- Ensure compliance with all health, safety, and hygiene standards
- Monitor and maintain inventory levels, including ordering and receiving supplies
- Oversee and participate in the preparation and presentation of food and drinks
- Handle customer complaints and resolve issues in a timely and professional manner
- Conduct regular staff meetings to ensure all team members are informed and motivated
- Assist with scheduling and managing employee shifts and breaks
- Collaborate with the management team to develop and implement new policies and procedures
- Maintain a clean and organized restaurant, including managing cleanliness and maintenance schedules
- Monitor and analyze financial performance, including sales, expenses, and profits, and make recommendations for improvement
**Requirements and skills**:
- Work experience as a Restaurant Assistant Manager or similar role in the hospitality industry
- Excellent communication and interpersonal skills
- Strong leadership and team management abilities
- Knowledge of food and beverage operations and techniques
- Familiarity with restaurant industry regulations and best practices
- Exceptional customer service skills
- Proficient in computer systems and POS software
- Ability to multitask and work under pressure
- Flexibility to work evenings, weekends, and holidays as needed
**Experience**:
- Hospitality: 1 year (preferred)
- Food & Beverage Services: 2 years (required)
This advertiser has chosen not to accept applicants from your region.
8
Restaurant Manager - Greek / Mediterranean Restaurant
Manama, Capital
RESO
Posted 1 day ago
Job Viewed
Job Description
Company Description
"Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"
Job Description
What you will be doing:
Your experience and skills include:
Your Team & Working Enviroment
Sofitel Bahrain Zallaq Thalassa Sea & Spa is 5 star Luxury Hotel with 262 Luxury Rooms & Suites Including 1 Royal Suite, 6 Opera Suites, 21 Prestige Suites, 32 Club Millesime Rooms, 202 Luxury Rooms, 5 Restaurant & 4 Bars, 1 Grand Ballroom, 2 Meeting Rooms, Beach Club, Kids Club and the first Thalassa Spa in the Gulf Cooperation Council Countries (GCC)
Our Commitment To Diversity & Inclusion
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. #J-18808-Ljbffr
"Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"
Job Description
What you will be doing:
- Oversee the daily operations, ensuring exceptional service and guest satisfaction.
- Manage and train restaurant staff, fostering a positive and efficient work environment.
- Develop and implement innovative strategies to enhance the dining experience and increase revenue.
- Curate and maintain an extensive wine list, providing expert recommendations to guests.
- Ensure compliance with health and safety regulations and uphold the highest standards of cleanliness and presentation.
- Collaborate with the culinary team to create and update the menu, reflecting seasonal ingredients and trends.
- Monitor inventory levels and oversee purchasing to ensure the restaurant is well-stocked.
- Handle guest feedback and resolve any issues to maintain a high level of service.
- Other duties as assigned
Your experience and skills include:
- Proven experience as a Restaurant Manager, preferably in a fine dining or upscale restaurant environment.
- Exceptional leadership skills with a passion for hospitality and guest service.
- Strong communication and interpersonal skills, with the ability to engage with guests and staff.
- Knowledge of Greek cuisine and culture is a plus.
- Ability to thrive in a fast-paced environment and manage multiple tasks efficiently.
- Flexibility to work evenings, weekends, and holidays as required.
Your Team & Working Enviroment
Sofitel Bahrain Zallaq Thalassa Sea & Spa is 5 star Luxury Hotel with 262 Luxury Rooms & Suites Including 1 Royal Suite, 6 Opera Suites, 21 Prestige Suites, 32 Club Millesime Rooms, 202 Luxury Rooms, 5 Restaurant & 4 Bars, 1 Grand Ballroom, 2 Meeting Rooms, Beach Club, Kids Club and the first Thalassa Spa in the Gulf Cooperation Council Countries (GCC)
Our Commitment To Diversity & Inclusion
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. #J-18808-Ljbffr
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