Seafood Restuarant Manager (173303)

Shangri-La Barr Al Jissah Resort & Spa
Muscat, Sultanate of Oman

Nestled in between the dramatic backdrop of rugged mountains and the pristine waters of the Sea of Oman, Shangri-La’s Barr Al Jissah Resort and Spa is set on 124 acres of stunning scenery and home to three spectacular hotels: the family orientated Al Waha comprises 262 rooms, the diverse Al Bandar comprises 198 deluxe rooms and the luxurious and most exclusive Al Husn has 180 elegantly appointed guestrooms and suites. The resort also features 22 Food and Beverage outlets, 1,056 sqm ballroom with 8 breakout rooms, wide variety of recreational facilities, and a spa with 12 treatment villas.

Job Summary/Purpose:
The Resturant Manager is responsible for the operation, management and overall performance of the Food and Beverage operations. As such thecandidate will be directly involved in the day to day running of these areas in connection with staffing, customer services and product quality. Delegation of duties and responsibilities to his/her assistants is necessary to ensure the proper functioning of all phases of F&B service in the areas under control. Implement all standardized procedures, rules and regulations systematically to be in line with hotel standards and policies. It should be noted that Outlet Manager can be designated in charge of any area at any time and therefore must have a full and comprehensive working knowledge of all areas within the Food and Beverage Division.

As an Resturant Manager, we rely on you to :
To reflect the Shangri-La’s Barr Al Jissah Resort & Spa, Muscat’s philosophy by providing highest quality of friendly service to our customer. He/She is to lead by example, always adopting a positive attitude to keep team spirit at its highest.
To implement service standards and procedures to ensure that they are achieved and followed by proper training, supervision and control.
To motivate, educate and develop staff on a continuous basis to achieve an overall maximum of efficiency and confidence.
We expect your outlet to be very busy due to high turnover which means most house guests and a lot of local guests will patronize this outlet. Therefore it is important that everything possible be done to give our guests a good impression of our hotel by making sure that food, service and all other facilities are of high quality.
The cleanliness, tidiness and orderliness of the outlet is of utmost importance. Thus, a checklist has to be kept at all areas are inspected and faults corrected soonest possible, i.e. lighting, in door plants, walls, cushions, tables and stations. Furthermore, chinaware, glassware, silverware and napkins have to be checked constantly to maintain the standard required.
To promote good relationship with regular guests. To handle any guest complaint effectively and diplomatically.
To maximize sales and revenues by providing good service and training his staff to up-sell.
To capitalize on activities in the hotel and in the community, holidays and events that would bring in extra customers.
To introduce gimmicks and promotions to the Director/Asst Director of F&B to increase sales.
To control the Food and Beverage cost of the outlet by implementing strict portion control to prevent any wastage or pilferage. To control the labor cost by proper sales forecasting and scheduling to minimize wastage of manpower.
To ensure that all furniture, equipment, utensils and silverware under his charge are accounted for, properly handled regularly serviced and maintained to prevent excessive wear and tear.
To communicate and present a positive attitude to provide leadership to all staff at all times in order to attain all desired goals.
Be environmental friendly, reduce waste, recycle when possible, and reuse whenever applicable.