109 F B Manager Hotel Resort jobs in Zallaq

• 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.

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.

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

• Oversee daily restaurant operations, including front-of-house (FOH) and back-of-house (BOH) functions.
• Lead, train, and motivate a team of staff, including servers, bartenders, hosts, and kitchen personnel, fostering a positive work environment.
• Ensure high standards of customer service, guest satisfaction, and a welcoming atmosphere.
• Manage inventory, order supplies, and control food and beverage costs to meet budgetary targets.
• Develop and implement operational procedures to enhance efficiency and service quality.
• Handle customer inquiries, feedback, and complaints professionally and effectively.
• Monitor compliance with health, safety, and hygiene regulations, ensuring a clean and safe environment.
• Manage staff scheduling, payroll, and performance evaluations.
• Implement marketing and promotional strategies to attract and retain customers.
• Oversee the maintenance of restaurant equipment and facilities.
• Analyze sales data and financial reports to identify trends and implement strategies for improvement.
• Ensure consistent food quality and presentation in collaboration with the Head Chef.
• Conduct regular staff meetings and training sessions.
• Resolve any operational issues that arise efficiently and effectively.
• Contribute to the strategic planning and long-term vision of the restaurant.

• Proven experience of 3-5 years as a Restaurant Manager or Assistant Manager in a full-service dining establishment.
• Strong understanding of restaurant operations, including FOH and BOH.
• Excellent leadership, team management, and interpersonal skills.
• Exceptional customer service abilities and a passion for hospitality.
• Proficiency in restaurant management software (POS systems) and Microsoft Office Suite.
• Strong financial acumen, including budgeting, cost control, and inventory management.
• Knowledge of food safety regulations and hygiene standards.
• Excellent verbal and written communication skills in English and Arabic.
• Ability to work under pressure in a fast-paced environment and handle multiple tasks.
• Flexibility to work evenings, weekends, and holidays as required.
• Problem-solving skills and a proactive approach to challenges.
• A positive attitude and a strong work ethic.
• Ability to create a positive and productive work environment.
• Strong organizational and planning skills.
• Certification in food safety and hygiene is a plus.

• Oversee all daily restaurant operations, including front-of-house and back-of-house activities.
• Lead, train, motivate, and manage a diverse team of restaurant staff, including servers, hosts, and kitchen support.
• Ensure exceptional customer service and guest satisfaction, promptly addressing any concerns or feedback.
• Manage reservations, seating arrangements, and overall dining flow.
• Maintain high standards of food quality, presentation, and hygiene in collaboration with the culinary team.
• Control operational costs, manage inventory, and optimize profitability.
• Develop and implement operational policies and procedures to enhance efficiency and service quality.
• Handle cash management, banking, and financial reporting.
• Conduct regular staff meetings, performance reviews, and training sessions.
• Ensure compliance with all health, safety, and local licensing regulations.
• Manage supplier relationships and procurement of restaurant supplies.
• Implement marketing and promotional strategies to attract and retain customers.
• Handle administrative duties, including scheduling, payroll, and record-keeping.

• Bachelor's degree in Hospitality Management, Culinary Arts, Business Administration, or a related field.
• Minimum of 5-7 years of experience in restaurant management, preferably in a fine-dining or high-volume establishment.
• Proven track record of managing successful restaurant operations and achieving financial targets.
• Strong knowledge of food and beverage operations, including menu planning and inventory control.
• Excellent leadership, team management, and motivational skills.
• Exceptional customer service and communication abilities.
• Strong problem-solving and decision-making skills under pressure.
• Proficiency in restaurant management software (POS systems) and Microsoft Office Suite.
• Knowledge of food safety and hygiene regulations (e.g., HACCP).
• Flexibility to work evenings, weekends, and holidays as required.
• A passion for food, wine, and delivering memorable dining experiences.

• Oversee daily restaurant operations, including front-of-house, back-of-house coordination, and guest services.
• Lead, train, and motivate a team of restaurant staff, including servers, hosts, and bartenders, ensuring high levels of service and professionalism.
• Manage inventory, order supplies, and control costs to ensure profitability and minimize waste.
• Develop and implement operational procedures to enhance efficiency and guest satisfaction.
• Handle guest inquiries, complaints, and special requests promptly and professionally.
• Ensure compliance with all health, safety, and hygiene regulations.
• Collaborate with the Head Chef to ensure seamless communication between kitchen and dining areas.

• Bachelor's degree in Hospitality Management, Culinary Arts, or a related field.
• Minimum of 5-7 years of progressive experience in restaurant management, with a proven track record in a fine dining or high-volume establishment.
• Strong knowledge of food and beverage operations, including menu planning, cost control, and inventory management.
• Excellent leadership, communication, and interpersonal skills.
• Proven ability to manage and motivate a diverse team.
• Strong problem-solving abilities and a customer-centric approach.
• Proficiency in restaurant POS systems and reservation software.

• Oversee all aspects of daily restaurant operations, ensuring smooth service and guest satisfaction.
• Lead, train, and develop a high-performing team of front-of-house and back-of-house staff, including waiters, hosts, and kitchen support.
• Manage staff scheduling, performance reviews, and disciplinary actions.
• Ensure compliance with all health, safety, and hygiene regulations.
• Monitor food and beverage quality, presentation, and service standards.
• Manage inventory, order supplies, and control costs to meet budgetary targets.
• Handle guest complaints and feedback promptly and professionally, turning negative experiences into positive ones.
• Develop and implement operational procedures to improve efficiency and service quality.
• Collaborate with the Head Chef to plan menus, promotions, and special events.
• Ensure proper maintenance and cleanliness of the dining area, kitchen, and restrooms.
• Process payments, manage cash handling, and prepare daily sales reports.
• Implement marketing and promotional activities to attract and retain customers.
• Conduct regular staff meetings to communicate goals, provide feedback, and foster team cohesion.
• Maintain a welcoming and professional atmosphere for both guests and staff.
• Stay updated on industry trends and best practices in restaurant management.

• Bachelor's degree in Hospitality Management, Business Administration, or a related field is preferred.
• Minimum of 3-5 years of progressive experience in restaurant management, preferably in a fine-dining or high-volume establishment.
• Proven leadership and team management skills.
• Strong financial acumen, with experience in budgeting, cost control, and inventory management.
• Excellent knowledge of food and beverage operations, including culinary terminology and service standards.
• Exceptional customer service, communication, and interpersonal skills.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Proficiency in restaurant POS systems and Microsoft Office Suite.
• Strong problem-solving and decision-making abilities.
• A passion for food, wine, and hospitality.
• Fluency in English is essential; Arabic is a significant advantage.

• Manage all day-to-day restaurant operations, ensuring smooth and efficient service.
• Lead, train, and supervise front-of-house staff (servers, hosts) and collaborate with kitchen staff.
• Ensure excellent customer service and guest satisfaction, handling complaints and feedback professionally.
• Develop and implement operational policies and procedures to enhance efficiency and service quality.
• Manage inventory, order supplies, and control costs to meet budget targets.
• Oversee scheduling, payroll, and performance management for restaurant staff.
• Maintain high standards of cleanliness, hygiene, and food safety in accordance with regulations.
• Monitor food and beverage quality, presentation, and consistency.
• Implement marketing and promotional activities to attract and retain customers.
• Prepare regular financial and operational reports for ownership.

• Bachelor's degree in Hospitality Management, Culinary Arts, or a related field; or equivalent practical experience.
• Minimum of 4-6 years of experience in restaurant management, with a proven track record of successful operations.
• Strong knowledge of restaurant operations, including front-of-house and back-of-house procedures.
• Excellent customer service, interpersonal, and communication skills.
• Proven ability to lead, motivate, and develop a diverse team.
• Proficiency in restaurant POS systems and inventory management software.
• Strong financial acumen with experience in budget management and cost control.
• Knowledge of food safety regulations and health codes.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Problem-solving skills and ability to make quick decisions under pressure.