Restaurant Manager

Rixos Hotels, with 25 years of experience in the tourism sector, continues to grow worldwide as a Turkish brand with new investments, driven by a management model based on dynamic, flexible, and proactive strategies. Currently, we operate 43 different hotels, theme parks, and special projects across 3 continents and 8 countries.

In Turkey, we provide services to our guests in various concepts with a talented workforce of approximately 8,000 people in the Antalya, Muğla, and Istanbul regions.

We are seeking a valuable team member for the position of “Restaurant Manager" to be considered at Rixos Tersane İstanbul.

• Consistenly offer professional, friendly and engaging service,
• To ensure that the monthly forecasted food and beverage revenue figures are achieved,
• To strictly adhere to the established operating expenses and that all costs are controlled,
• 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,
• To ensure that the outlet is managed efficiently according to the established concept statements,
• To ensure that the minimum operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual,
• To assign responsibilities to subordinates and to check their performance periodically,
• To conduct daily pre- and post shift briefings with employees on preparation, service and menu,
• To handle all guest complaints, requests and enquiry’s on food, beverage and service,
• To plan and implement an effective sales plan and promotional activities in the outlet,
• To provide the Director of Food and Beverage with recommendations for the advertising campaign and assist in putting together the advertising brief and attend subsequent meetings.

• University degree in a related discipline preferred,
• Preferably luxury brand experience in a similar position,
• Excellent communication and organization skills,
• Strong interpersonal and problem solving abilities,
• Ability to focus attention on guest needs, remaining calm and courteous at all times,
• Excellent reading, writing and oral proficiency in English Language,
• Experienced in all aspects of A la carte service and equipment,
• Strong command of lead and trainee skills.