Mandarin Oriental Hotel Group Limited Hiring for Restaurant Manager at muscat, Oman Full Time

Mandarin Oriental Muscat 

Situated in a prime beachfront location, Mandarin Oriental, Muscat is a chic urban resort that offers 150 stylishly appointed guestrooms and suites, five restaurants and bars, a lush Spa at Mandarin Oriental, and an outdoor swimming pool. The hotel features a one-of-a-kind ballroom boasting spectacular views of the Arabian Sea as well as a variety of banquet and meeting spaces to accommodate social and business events. 

For those seeking a luxury living experience in one of Muscat’s most desirable districts, an exclusive collection of 155 Residences at Mandarin Oriental combine the Group’s legendary service, world-class amenities and sweeping sea or mountain views. We are looking for new fans who are interested and would enjoy being a part of the Mandarin Oriental Muscat opening team.

Scope:

To manage the Pool side Dining/Bar Operation as a successful independent co-existent profit centre, ensuring maximum guest satisfaction consistent with Mandarin Oriental standards, through planning, organising, directing, training, and controlling of all Beverage operational and administrative matters, while ensuring that outlet achieves maximum business and budgeted profit.

Responsibilities:

Planning and Organizing

1. To ensure that the Pool side Dining/Bar Operation are managed efficiently according to the established concept statement, providing a courteous, professional, efficient, and flexible service at all times, following Mandarin Oriental standards of Performance.
2. To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set. 
3. To assign responsibilities to subordinates, implementing multi-Tasking principle and to check their performance periodically.
4. To establish a pool of qualified full time Pool side Dining/Bar Operation employees in conjunction with the Human Resources Department.
5. To be hands on Manager and be always present in the Pool side Dining/Bar Operation, especially during busy periods.
6. To implement a flexible scheduling based on business patterns.
7. To establish and strictly adhere to the par stocks for all beverage supplies, operating equipment, inventoried items, and to ensure that the outlet is adequately equipped.
8. To work with the Restaurant Manager on profitable beverage products and listings in line with consumer demands.
9. To conduct monthly inventory checks on all operating beverage supplies and equipment.
10. To control the requisitioning, storage and careful use of all operating beverage supplies and supplies.
11. To conduct daily pre-shift briefings to employees on preparation, service, and menu.
12. To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food and Beverage combinations and up-sell alternatives.

To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.

1. To establish a rapport with guests maintaining good customer relationship.
2. To ensure that the outlet cashiering procedures are strictly adhered to.

General

1. To revise and update the outlets Pool side Dining/Bar Operation Manual on an as needed basis.
2. To participate in the formulation of the Annual Marketing Plan to establish a list of marketing activities in line with the compilation of the Annual Business Plan.
3. To maintain the Daily Logbook.
4. To submit to Food and Beverage Office the following:
5. Monthly Outlet Report
6. Holiday Critique
7. Monthly Objective Review
8. Trainer’s Report
9. To plan the weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business.
10. To maintain the outlet bulletin board.
11. To submit all guest / staff incident reports.
12. To report lost and found items and handle them in accordance with the Policy and Procedures.
13. To attend weekly Food and Beverage Meeting and Daily Operations Meeting.
14. To request guest supplies according to consumption and established par stock.
15. To revise and update the outlet Departmental Operations Manual annually in June as needed.
16. To carry out quarterly, bi-yearly, yearly inventory of operating equipment.
17. To report for duty punctually always wearing the correct uniform and name badge.
18. To always provide a courteous and professional service.
19. To have a complete understanding of and strictly adhere to the Rules and Regulations established in the Employees Handbook and the Hotel’s policy on Fire, Hygiene, Health, and Safety.
20. To always maintain a high standard of personal appearance and hygiene.
21. To have a complete understanding of the hotel’s employee handbook and adhere to the regulations contained within.
22. To maintain good working relationships with your own colleagues, and all other departments.
23. To conduct monthly staff meetings.
24. To attend all meetings as required by Executive Management.
25. To prepare and participate in the Monthly Objective Review.
26. To undertake any reasonable duties and responsibilities as assigned.
27. To respond to any changes in the restaurant function as dictated by the hotel
28.   Financial
29. To ensure that the monthly forecasted beverage revenue figures are achieved.
30. To strictly adhere to the established operating expenses and that all costs are controlled.
31. To ensure an effective payroll control through a flexible work force maximise utilisation of part time employees and close co-operation with other Food & Beverage outlets.
32. To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment, and FF&E requirements in line with the compilation of the Annual Business Plan.
33. To obtain and account for the correct settlement of all sales.
34. To handle voiding, correcting, changing of restaurant, checks in accordance with the prescribed procedures.
35. To account for all guest checks – those used during the shift, those remaining and those voided.
36. To identify and correct any errors.
37. To assist in the training of Pool side Dining/Bar Operation cashiers ensuring that they have the necessary skills to perform their duties with the maximum efficiency.

Leadership

1. To identify training needs and plan training programs for the employees.
2. To ensure that the outlet employees are Multi Skilled and have the necessary skills to perform their duties through consistent training in accordance with the Annual Training Plan.
3. To encourage multi-skill, you may be required to work in other departments within Mandarin Oriental Muscat.
4. To liaise and inform Food and Beverage Department and Human Resources Department of all training sessions.
5. To develop department trainers and assign training responsibilities.
6. To ensure that all employees always maintain a high standard of personal appearance and hygiene.
7. To conduct staff yearly performance appraisal.
8. To ensure that all employees report for duty punctually always wearing the correct uniform and name badge.
9. To fully support the Departmental Trainers function in the Department assigned.
10. To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety, and development.
11. To ensure that all employees always provide a courteous and professional service.
12. To assist in the training of the employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency.
13. To supervise the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Department’ Operations Manual.
14. To ensure that all employees have a complete understanding of and adhere to the Hotel’s Employee Rules and Regulations.
15. To ensure that all employees have a complete understanding of and adhere to the hotel’s policy relating to Fire, Hygiene, Health and Safety.

Housekeeping and Engineering

1. To ensure that the are kept clean and organised, both at the front as well as the back of house.
2. To liaise and organise with Housekeeping or Stewarding Departments that the established cleaning schedules are strictly adhered to.
3. To co-ordinate all Repair and Maintenance and issue repair and maintenance job orders to ensure the proper maintenance of the outlet.

Occasional Duties

1. To carry out bi-yearly, yearly inventory of operating equipment as well as conducting monthly par stock checks.
2. Assist the Assistant Food & Beverage Manager and Director – Food & Beverage on additional Beverage related duties including the formulation of master beverage lists across all F&B operations, dealing with Beverage suppliers, completing weekly Menu Engineering for both Pool side Dining, Bar Operation and other F&B outlets as required to effectively maximise profitability across product categories and other beverage related tasks as required by the Food & Beverage office.
3. To plan and organise beverage promotions within the hotel.
4. To assume the function and responsibilities of Food & Beverage Duty Manager in accordance with the Food & Beverage duty roster.
5. To carry out any other reasonable duties and responsibilities as assigned.

Qualification & Skills:

• Must have at least 2 years’ experience in the luxury hospitality industry. More experience preferred.
• Communication skills and Organizational skills
• Information system knowledge
• Guest focus
• Problem solving skills
• Appearance: Confident, well-groomed, and dressed in a business smart manner.
• Personality: Warm, welcoming, smiling, and pleasant.
• Act with integrity.
• Excellence in communication skills: verbal and listening.
• Exhibit self-confidence
• Make sound decisions.
• Take initiative
• Build relationships.
• Facilitate open communication.
• Foster teamwork
• Able to delegate.
• Promote team diversity.
• Customer service orientation
• Able to multi-task and to set clear priorities.
• Results oriented.
• Build support for change.
• Drive continuous improvement.
• Share best practices.