Restaurant Manager

About The Job

Shaped in the form of a wave in motion, The Meydan Hotel is designed for urban elegance. Within fifteen minutes of the airport and close to the heart of the city, the hotel combines contemporary luxury with exceptional dining options, an outstanding infinity pool and a world-class golfing range.

About The Role

As the Restaurant Manager of Farriers (All Day Dining), you will be the driving force behind the restaurant's success. You will be responsible for overseeing all aspects of the operation—from breakfast buffets to à la carte dinners—ensuring an atmosphere of exceptional service, maximum guest satisfaction, and strong financial performance. You will be a hands-on leader who coaches and empowers the team to deliver an unparalleled dining experience.

Key Duties And Responsibilities

• Direct and oversee all daily operations of the All-Day Dining restaurant, ensuring smooth service flow across all meal periods (breakfast, lunch, dinner).
• Achieve and maintain the highest levels of guest satisfaction by proactively addressing comments and concerns and consistently delivering excellent service standards.
• Recruit, train, coach, and supervise the restaurant team, developing their product knowledge and service skills in line with The Meydan Hotel standards.
• Manage departmental budgets, analyze P&L statements, and actively drive sales through upselling and effective cost control to achieve or exceed monthly financial targets.
• Ensure compliance with all health, safety, and hygiene regulations. Be responsible for the quality, presentation, and consistency of all food and beverage offerings.
• Plan and assign team schedules, manage inventory, handle purchasing orders for supplies, and conduct regular performance reviews.
• Develop and implement strategies to maximize table turnover, optimize seating capacity, and enhance overall revenue.

Skills, Experience & Educational Requirements

• At least 2 to 3 years of experience in a similar Restaurant Manager role, preferably within a luxury hotel or high-volume all-day dining concept.
• Guest-oriented with an unwavering commitment to quality and service excellence
• Strong organizational and problem-solving skills to manage the demands of a multi-service period restaurant.
• Excellent communication and interpersonal skills.
• Exceptional leadership and team development skills with a proven track record of motivating and mentoring a diverse team.