InterContinental Hotels Group Hiring for Restaurant Manager at Kuwait Full Time

Bringing True Hospitality to the world. We want to welcome you to a world of bringing True Hospitality to everyone. When you join us at IHG®, you become part of our global family. A welcoming culture of warmth, honesty, and a passion for providing True Hospitality. We pride ourselves on letting your personality and passions shine, recognizing the individual contribution you make and supporting your ambition to learn and create your own career path. In making a difference to our guests and owners, colleagues and communities, every day is a chance to create great and unique experiences, in your own way. With over 370,000 colleagues in nearly 100 countries sharing our values, there’s countless opportunities at your fingertips. We’re growing; grow with us.
Reporting to the Food and Beverage Director and assisting with the planning, organizing and directing all processes of the food and beverage department to ensure that the property’s outlets provide quality food and beverage service that is consistent with the SOP’s in order to achieve maximum revenue and profit in line with budgeted and forecasted projections. Duties and Responsibilities: – Ensure that all colleagues’ activities in the department adhere to and support IHG standards.
– Carry out assignments and instructions to ensure that policies, procedures and standards are adhered to.
– Maintain and increase departmental revenue through marketing exercises, colleague training and competition bench marking
– Assist in the development of ideas which will increase departmental sales as well as enhance the Crowne Plaza product.
– In charge of monitoring the service standards in the F&B outlets – Recommend special promotions/offers and execute them.
– Assist in developing F&B Associates for their career development
– Prepare and monitor staffing requirement for the F&B outlets – Ensure that an effective link is maintained between kitchen and service areas.
– Manage the level, consistency, and quality of table and/ or counter service of all menu items.
– Ensure that all outlet processes adhere to all food hygiene regulations and procedures.
– Consistently monitor quality of food and beverages being served and escalate any major problems and complaints to F&B Manager and/or Executive Chef.
– Provide specialist advice to guests and colleagues on food and beverages.
– Actively seek and review guests’ feedback with regard to food quality, service, and overall satisfaction and take appropriate and timely action.
– Conduct regular team briefings and meetings as required in the absence of a direct superior.
– Any other duties as may reasonably be requested by the management.
– Apply creative solutions and propose ideas to grow develop and improve the business. – Assist Restaurant Managers to achieve sales and profit targets and enhance the margins through effective stock management and minimizing controllable costs.
– Create and prepare monthly promotion to generate revenue.
– Assist with the development and implementation of the F&B Department Budget.
– Assist Outlet Managers in the management of their respective outlets as needed.
– Monitor and control department expenses and payroll.
– Assist the Line Managers to plan, organize and direct all processes of the outlets.
– Review duty rosters to ensure maximum staff productively.
– Assist Restaurant Managers in the planning and implementation of effective sales and promotion to ensure maximum revenue.
– Assist in monitoring the activities of competitors, identify market trends and ensure that the Restaurant Managers are aware of them.
– Ensure manning and competency level of selected colleagues are sufficient to meet the needs of the organization and customer.
– Is fully aware of current legislation regarding food handling and hygiene and its implementation within the Food and Beverage department.
– Assist with hiring, training, coaching, counselling, evaluating and scheduling within the department.
– Actively seek and review customer feedback in regard to food quality, service, and overall satisfaction and takes appropriate and timely action.
The ideal candidate must be motivated, focused leader with a proven track record in leadership with at least 3 years Hotel Leadership experience and should have a solid F&B and/or Culinary background in 5 star hotel. Someone with a high ability to influence, sound business acumen, strong analytical skills and understands the competitive market. Bachelor’s or Master’s degree in Hotel Management or a relevant field of work, or an equivalent combination of education and work-related experience with at least 5 to 8 years progressive work-related experience in the hotel industry is essential. A passion for delivering superior results. Preferred candidates will be able to demonstrate a proven track record of results achieved, creativity and the implementation of new practices.