bartender

bar supervisor

food and beverage supervisor Jobs in Oman

food and beverage supervisor

assistant restaurant manager Jobs in Oman

assistant restaurant manager

bar manager

restaurant manager

Al Toobi New Enterprises

We are seeking a dynamic and results-driven Restaurant Manager to oversee operations, inspire teams, and drive performance across our caf&eacute; outlets.Key Responsibilities<ul><li>Lead and manage all daily restaurant and caf&eacute; operations to ensure efficiency and profitability.</li><li>Drive sales growth while maintaining cost control and budget targets.</li><li>Recruit, train, coach, and develop high-performing teams.</li><li>Ensure exceptional guest service and consistently high satisfaction levels.</li><li>Oversee food quality, presentation standards, hygiene, and safety compliance.</li><li>Monitor inventory, purchasing, and supplier coordination.</li><li>Analyze performance reports and implement strategic improvements.</li><li>Uphold brand standards and company policies across all operational areas.</li></ul>Requirements<ul><li>Minimum 7&ndash;10 years of progressive experience in F&amp;B operations, with at least 3&ndash;5 years in a managerial role (mandatory).</li><li>Strong leadership and team-building skills with proven results.</li><li>Excellent financial acumen (P&amp;L management, budgeting, cost control).</li><li>Ability to work in a fast-paced, high-volume environment.</li><li>Thorough knowledge of food safety and hospitality regulations.</li><li>Outstanding communication, problem-solving, and decision-making skills.</li><li>Customer-centric mindset with a passion for hospitality excellence.</li></ul>Educational Requirements<ul><li>Bachelor&rsquo;s degree or Diploma in Hospitality Management, Hotel Management, Business Administration, or a related field (preferred).</li><li>Professional certifications in Food Safety, HACCP, or Hospitality Management are a strong advantage.</li><li>Ongoing training or leadership development programs in F&amp;B operations will be considered a plus.</li></ul>Job Type: Full-timePay: Up to RO350.000 per month

Restaurant Manager

Marriott International

<div>
 
 Additional Information
 
 
 
 
 Job Number
 
 26013406
 
 
 
 Job Category
 
 Food and Beverage &amp; Culinary
 
 
 
 Location
 
 The St. Regis Al Mouj Muscat Resort, Al Mouj, Muscat, Oman, Oman,VIEW ON MAP
 
 
 
 Schedule
 
 Full Time
 
 
 
 Located Remotely?
 
 N
 
 
 
 Position Type
 
 Management
 
 
 
 Job Summary
 
 
 
 Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.
 
 
 
 CANDIDATE PROFILE
 
 
 
 
 Education And Experience
 
 
 
 <ul>
 <li>
 High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.
 
 
 </li>
 </ul>
 OR
 
 
 <ul>
 <li>
 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.
 
 
 </li>
 </ul>
 
 CORE WORK ACTIVITIES
 
 
 
 
 Managing Day-to-Day Operations
 
 
 
 <ul>
 <li>
 Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
 </li>
 <li>
 Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
 </li>
 <li>
 Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
 
 
 </li>
 </ul>
 
 Leading Food and Beverage Team
 
 
 
 <ul>
 <li>
 Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
 </li>
 <li>
 Encourages and builds mutual trust, respect, and cooperation among team members.
 </li>
 <li>
 Serves as a role model to demonstrate appropriate behaviors.
 </li>
 <li>
 Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
 </li>
 <li>
 Develops specific goals and plans to prioritize, organize, and accomplish your work.
 </li>
 <li>
 Ensures and maintains the productivity level of employees.
 </li>
 <li>
 Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
 </li>
 <li>
 Ensures compliance with all food &amp; beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
 </li>
 <li>
 Ensures compliance with all applicable laws and regulations.
 </li>
 <li>
 Ensures compliance with food handling and sanitation standards.
 </li>
 <li>
 Ensures staff understands local, state and Federal liquor laws.
 </li>
 <li>
 Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
 </li>
 <li>
 Establishes guidelines so employees understand expectations and parameters.
 </li>
 <li>
 Monitors alcohol beverage service in compliance with local laws.
 
 
 </li>
 </ul>
 
 Ensuring Exceptional Customer Service
 
 
 
 <ul>
 <li>
 Provides services that are above and beyond for customer satisfaction and retention.
 </li>
 <li>
 Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
 </li>
 <li>
 Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis.
 </li>
 <li>
 Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
 </li>
 <li>
 Empowers employees to provide excellent customer service.
 </li>
 <li>
 Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations.
 </li>
 <li>
 Handles guest problems and complaints.
 </li>
 <li>
 Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.
 </li>
 <li>
 Ensures corrective action is taken to continuously improve service results.
 </li>
 <li>
 Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
 </li>
 <li>
 Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment &amp; invitation to return).
 
 
 </li>
 </ul>
 
 Managing and Conducting Human Resource Activities
 
 
 
 <ul>
 <li>
 Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
 </li>
 <li>
 Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.
 </li>
 <li>
 Ensures employees are treated fairly and equitably. Strives to improve employee retention.
 </li>
 <li>
 Ensures employees receive on-going training to understand guest expectations.
 </li>
 <li>
 Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
 </li>
 <li>
 Strives to improve service performance.
 </li>
 <li>
 Ensures recognition is taking place across areas of responsibility.
 
 
 </li>
 </ul>
 
 Additional Responsibilities
 
 
 
 <ul>
 <li>
 Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
 </li>
 <li>
 Analyzes information and evaluating results to choose the best solution and solve problems.
 </li>
 <li>
 Assists servers and hosts on the floor during meal periods and high demand times.
 </li>
 <li>
 Recognizes good quality products and presentations.
 </li>
 <li>
 Supervises daily shift operations in absence of Assistant Restaurant Manager.
 </li>
 <li>
 Oversees the financial aspects of the department including purchasing and payment of invoices.
 
 
 </li>
 </ul>
 
 At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
 
 
 
 Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International.
 
 Be
 
 where you can do your best work,
 
 begin
 
 your purpose,
 
 belong
 
 to an amazing global team, and
 
 become
 
 the best version of you.
</div>

Hilton

<div>Assistant Restaurant Manager
An Assistant Restaurant Manager oversees all Food and Beverage operations, including Restaurants, Bars, Caf&eacute;, Room Service, Conference and Banqueting and Kitchens to ensure high standards of quality and service. 
What will I be doing? 
As an Assistant Restaurant Manager, you will oversee all Food and Beverage operations including Restaurants, Bars, Cafe, Room Service, Conference and Banqueting and Kitchens to ensure quality and service by performing the following tasks to the highest standards:<ul>
<li>Manage the food and beverage service to consistently meet high standards as defined by the hotel and Hilton brand standards</li>
<li>Effectively control the flow of customers and the interaction between the front and back-of-house throughout service</li>
<li>Ensure Team Members maximize all sales opportunities</li>
<li>Ensure Team Members consistently maintain brand standards and high levels of customer service</li>
<li>Handle all customer inquiries in an appropriate and professional manner</li>
<li>Accurately manage all transactions during service</li>
<li>Manage Team Member schedules, stock, and wastage levels</li></ul>
What are we looking for? 
An Assistant Restaurant Manager serving Hilton Brand hotels is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:<ul>
<li>Previous experience in organizing food and beverage service in a range of outlets</li>
<li>Experience in supervising a team</li>
<li>Ability to demonstrate delegation skills</li>
<li>Flexibility to respond quickly and positively to a range of work situations</li>
<li>A passion for developing others to be part of a winning team</li></ul> 

What will it be like to work for Hilton? 
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Assistant Restaurant Manager

We are looking for a proactive and driven Assistant Restaurant Manager to support daily operations, lead teams, and ensure exceptional guest experiences.Key Responsibilities<ul><li>Assist the Restaurant Manager in overseeing daily restaurant and caf&eacute; operations.</li><li>Supervise and motivate staff to ensure excellent customer service standards.</li><li>Support in achieving sales targets, cost control, and operational efficiency.</li><li>Monitor food quality, hygiene, and safety compliance in line with company standards.</li><li>Prepare staff schedules and assist in training and performance management.</li><li>Handle guest feedback and resolve concerns professionally.</li><li>Ensure brand standards and service excellence are consistently maintained.</li><li>Step in to manage operations in the absence of the Restaurant Manager.</li></ul>Experience &amp; Skills Requirements<ul><li>Minimum 5&ndash;7 years of experience in F&amp;B operations, with at least 2&ndash;3 years in a supervisory role (mandatory).</li><li>Strong leadership and team-handling skills.</li><li>Good understanding of budgeting, stock control, and operational procedures.</li><li>Ability to work in a fast-paced, high-volume environment.</li><li>Solid knowledge of food safety, hygiene, and service standards.</li><li>Excellent communication and problem-solving skills.</li><li>Positive attitude with a strong customer-focused approach</li></ul>Educational Requirements<ul><li>Bachelor&rsquo;s degree or Diploma in Hospitality Management, Hotel Management, Business Administration, or a related field (preferred).</li><li>Certification in Food Safety / HACCP is an added advantage</li></ul>Job Type: Full-timePay: Up to RO300.000 per month

Alila Jabal Akhdar

<div><div>Summary<div>
General Responsibility
<div>
<ul><li>Oversee all front and back of the house house restaurant operations.</li></ul>
<ul><li>Ensure customer satisfaction through promoting excellent service, respond to customer complaints tactfully and professionally.</li></ul>
<ul><li>Train new employees and provide ongoing training for all staff. Prepare weekly schedule for the department with approval from the superior, monitor Staff attendance, leave etc.</li></ul>
<ul><li>Always present a clean and tidy appearance in accordance with the hotel&rsquo;s grooming standards.</li></ul>
<ul><li>Be flexible and open to change in your job responsibilities, work area and/or roster to meet business needs.</li></ul>
<ul><li>Be understanding, supportive, encouraging and helpful to guests as well as suppliers and your colleagues</li></ul>
<ul><li>Maintain quality control for all food and beverage.</li></ul>
<ul><li>Be reliable and ensure you and all team members are at work on time.</li></ul>
<ul><li>Project future needs for goods, fruits, beverage staionary ,cleaning product order accordingly.</li></ul>
<ul><li>Oversee heath code compliance and sanitation standards.</li></ul>
<ul><li>Carry out all professionally reasonable instructions given by your superior.</li></ul>
<ul><li>Monitoring inventory for CCG and all equipment required for oulets.</li></ul>
<ul><li>Conducting regular inspection of despence bar/ launge bar to determine wheather proper standards of hygiens.</li></ul>
<ul><li>Monitaring the restaurant cash flow and settling outstanding bills.</li></ul>
<ul><li>Checking in on dining guests to enquire about food and service quality.</li></ul>
<ul><li>Resolving guests complaints in professional manner.</li></ul>
<ul><li>Generate weekly, monthly and annual reports.</li></ul>
<ul><li>Attend quarterly P&amp;L meeting.</li></ul>
<ul><li>Seek ways to cut waste and decrease operational costs.</li></ul></div> 


PHYSICAL EFFORT:-

This position requires minimal stooping , lifting and substantial walking. All employees must maintain an neat, clean and well-groomed appearance.

WORK CONTACTS:- Daily contact with restaurant manager or F&amp;B manager etc.

WORKING CONDITION:- Must be able to work in a high volume fast paced environment. 
Technical Expertise Restaurant Suprvisor 

<div>
<ul><li>Effectively manage the restaurant in the absence of the Restaurant Manager/ Assistant Restaurant Manager.</li></ul>
<ul><li>Ensure service style, table top and overall presentation of the product in accordance with the hotel&rsquo;s image.</li></ul>
<ul><li>Responsible in making floor assignment during the shift.</li></ul>
<ul><li>Responsible in keeping the operation running smoothly.</li></ul>
<ul><li>Find the guest feedback, and take necessary action if something is not match with the standard.</li></ul>
</div>
6. Reviewing customers surveysto develop and empliment way to improvecustomer service. 


Bar Supervisor
<div>
<ul><li>Monitoring the bar operational, and supporting the bar attendant if required.</li></ul>
<ul><li>Ability to use standard software application and hotel systems including point of sale systems.</li></ul>
<ul><li>Plan and control beverage inventory level</li></ul>
<ul><li>Ensure all established standards of operation are implemented.</li></ul>
<ul><li>Work together with Accounting to prepare and implement inventory procedures</li></ul>
</div>
6. Constantly seek to profit engineer by monitoring cost of sales and implementing revenues-increasing products/programs activities.
<div>
<ul><li>Work together with the outlet manager for consistence work performance</li></ul>
<ul><li>Maintaining effective controls in the Beverage Department.</li></ul>
<ul><li>Responsible to train staff on daily basis</li></ul>
</div></div></div><div>Qualifications<div>
General Responsibility
<div>
<ul><li>Oversee all front and back of the house house restaurant operations.</li></ul>
<ul><li>Ensure customer satisfaction through promoting excellent service, respond to customer complaints tactfully and professionally.</li></ul>
<ul><li>Train new employees and provide ongoing training for all staff. Prepare weekly schedule for the department with approval from the superior, monitor Staff attendance, leave etc.</li></ul>
<ul><li>Always present a clean and tidy appearance in accordance with the hotel&rsquo;s grooming standards.</li></ul>
<ul><li>Be flexible and open to change in your job responsibilities, work area and/or roster to meet business needs.</li></ul>
<ul><li>Be understanding, supportive, encouraging and helpful to guests as well as suppliers and your colleagues</li></ul>
<ul><li>Maintain quality control for all food and beverage.</li></ul>
<ul><li>Be reliable and ensure you and all team members are at work on time.</li></ul>
<ul><li>Project future needs for goods, fruits, beverage staionary ,cleaning product order accordingly.</li></ul>
<ul><li>Oversee heath code compliance and sanitation standards.</li></ul>
<ul><li>Carry out all professionally reasonable instructions given by your superior.</li></ul>
<ul><li>Monitoring inventory for CCG and all equipment required for oulets.</li></ul>
<ul><li>Conducting regular inspection of despence bar/ launge bar to determine wheather proper standards of hygiens.</li></ul>
<ul><li>Monitaring the restaurant cash flow and settling outstanding bills.</li></ul>
<ul><li>Checking in on dining guests to enquire about food and service quality.</li></ul>
<ul><li>Resolving guests complaints in professional manner.</li></ul>
<ul><li>Generate weekly, monthly and annual reports.</li></ul>
<ul><li>Attend quarterly P&amp;L meeting.</li></ul>
<ul><li>Seek ways to cut waste and decrease operational costs.</li></ul></div> 


PHYSICAL EFFORT:-

This position requires minimal stooping , lifting and substantial walking. All employees must maintain an neat, clean and well-groomed appearance.

WORK CONTACTS:- Daily contact with restaurant manager or F&amp;B manager etc.

WORKING CONDITION:- Must be able to work in a high volume fast paced environment. 
Technical Expertise Restaurant Suprvisor 

<div>
<ul><li>Effectively manage the restaurant in the absence of the Restaurant Manager/ Assistant Restaurant Manager.</li></ul>
<ul><li>Ensure service style, table top and overall presentation of the product in accordance with the hotel&rsquo;s image.</li></ul>
<ul><li>Responsible in making floor assignment during the shift.</li></ul>
<ul><li>Responsible in keeping the operation running smoothly.</li></ul>
<ul><li>Find the guest feedback, and take necessary action if something is not match with the standard.</li></ul>
</div>
6. Reviewing customers surveysto develop and empliment way to improvecustomer service. 


Bar Supervisor
<div>
<ul><li>Monitoring the bar operational, and supporting the bar attendant if required.</li></ul>
<ul><li>Ability to use standard software application and hotel systems including point of sale systems.</li></ul>
<ul><li>Plan and control beverage inventory level</li></ul>
<ul><li>Ensure all established standards of operation are implemented.</li></ul>
<ul><li>Work together with Accounting to prepare and implement inventory procedures</li></ul>
</div>
6. Constantly seek to profit engineer by monitoring cost of sales and implementing revenues-increasing products/programs activities.
<div>
<ul><li>Work together with the outlet manager for consistence work performance</li></ul>
<ul><li>Maintaining effective controls in the Beverage Department.</li></ul>
<ul><li>Responsible to train staff on daily basis</li></ul></div></div></div></div>

F&B SUPERVISOR

We are seeking a dedicated and experienced Restaurant Supervisor to join our team. The ideal candidate must have a strong background in restaurant operations, team management, and customer service excellence.Key Responsibilities<ul><li>Oversee daily restaurant and caf&eacute; operations to ensure smooth, efficient service.</li><li>Lead, motivate, and support the team to deliver exceptional guest experiences.</li><li>Maintain high standards of food quality, presentation, hygiene, and safety compliance.</li><li>Prepare shift schedules, conduct staff training, and monitor team performance.</li><li>Handle guest feedback and resolve concerns promptly and professionally.</li><li>Support management in achieving sales targets, cost control, and operational excellence.</li><li>Ensure brand standards are consistently upheld across all service areas.</li></ul>Requirements<ul><li>Minimum 5 years of hands-on experience in restaurant operations (mandatory).</li><li>Proven experience in supervising teams within F&amp;B or caf&eacute; environments.</li><li>Strong leadership, communication, and team-management skills.</li><li>Ability to thrive in a fast-paced, high-pressure setting.</li><li>Solid knowledge of food safety, hygiene, and service standards.</li><li>Customer-focused mindset with a positive and proactive attitude</li></ul>Job Type: Full-timePay: Up to RO250.000 per month

Restaurant Supervisor

<div>
 
 Additional Information
 
 
 
 
 Job Number
 
 26023424
 
 
 
 Job Category
 
 Food and Beverage &amp; Culinary
 
 
 
 Location
 
 JW Marriott Hotel Muscat, Madinat Al Irfan, Airport Heights, Muscat, Oman, Oman, 113VIEW ON MAP
 
 
 
 Schedule
 
 Full Time
 
 
 
 Located Remotely?
 
 N
 
 
 
 Position Type
 
 Management
 
 
 
 Job Summary
 
 
 
 Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.
 
 
 
 CANDIDATE PROFILE
 
 
 
 
 Education And Experience
 
 
 
 <ul>
 <li>
 High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.
 
 
 </li>
 </ul>
 OR
 
 
 <ul>
 <li>
 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.
 
 
 </li>
 </ul>
 
 CORE WORK ACTIVITIES
 
 
 
 
 Managing Day-to-Day Operations
 
 
 
 <ul>
 <li>
 Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
 </li>
 <li>
 Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
 </li>
 <li>
 Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
 
 
 </li>
 </ul>
 
 Leading Food and Beverage Team
 
 
 
 <ul>
 <li>
 Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
 </li>
 <li>
 Encourages and builds mutual trust, respect, and cooperation among team members.
 </li>
 <li>
 Serves as a role model to demonstrate appropriate behaviors.
 </li>
 <li>
 Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
 </li>
 <li>
 Develops specific goals and plans to prioritize, organize, and accomplish your work.
 </li>
 <li>
 Ensures and maintains the productivity level of employees.
 </li>
 <li>
 Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
 </li>
 <li>
 Ensures compliance with all food &amp; beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
 </li>
 <li>
 Ensures compliance with all applicable laws and regulations.
 </li>
 <li>
 Ensures compliance with food handling and sanitation standards.
 </li>
 <li>
 Ensures staff understands local, state and Federal liquor laws.
 </li>
 <li>
 Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
 </li>
 <li>
 Establishes guidelines so employees understand expectations and parameters.
 </li>
 <li>
 Monitors alcohol beverage service in compliance with local laws.
 
 
 </li>
 </ul>
 
 Ensuring Exceptional Customer Service
 
 
 
 <ul>
 <li>
 Provides services that are above and beyond for customer satisfaction and retention.
 </li>
 <li>
 Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
 </li>
 <li>
 Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis.
 </li>
 <li>
 Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
 </li>
 <li>
 Empowers employees to provide excellent customer service.
 </li>
 <li>
 Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations.
 </li>
 <li>
 Handles guest problems and complaints.
 </li>
 <li>
 Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.
 </li>
 <li>
 Ensures corrective action is taken to continuously improve service results.
 </li>
 <li>
 Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
 </li>
 <li>
 Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment &amp; invitation to return).
 
 
 </li>
 </ul>
 
 Managing and Conducting Human Resource Activities
 
 
 
 <ul>
 <li>
 Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
 </li>
 <li>
 Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.
 </li>
 <li>
 Ensures employees are treated fairly and equitably. Strives to improve employee retention.
 </li>
 <li>
 Ensures employees receive on-going training to understand guest expectations.
 </li>
 <li>
 Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
 </li>
 <li>
 Strives to improve service performance.
 </li>
 <li>
 Ensures recognition is taking place across areas of responsibility.
 
 
 </li>
 </ul>
 
 Additional Responsibilities
 
 
 
 <ul>
 <li>
 Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
 </li>
 <li>
 Analyzes information and evaluating results to choose the best solution and solve problems.
 </li>
 <li>
 Assists servers and hosts on the floor during meal periods and high demand times.
 </li>
 <li>
 Recognizes good quality products and presentations.
 </li>
 <li>
 Supervises daily shift operations in absence of Assistant Restaurant Manager.
 </li>
 <li>
 Oversees the financial aspects of the department including purchasing and payment of invoices.
 
 
 </li>
 </ul>
 
 At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
 
 
 
 Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of &ldquo;Wonderful Hospitality. Always.&rdquo; by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that&rsquo;s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International.
 
 Be
 
 where you can do your best work,
 
 begin
 
 your purpose,
 
 belong
 
 to an amazing global team, and
 
 become
 
 the best version of you.
 
 
 JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you&rsquo;re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand&rsquo;s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you&rsquo;ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That&rsquo;s The JW Treatment&trade;. In joining JW Marriott, you join a portfolio of brands with Marriott International.
 
 Be
 
 where you can do your best work,
 
 begin
 
 your purpose,
 
 belong
 
 to an amazing global team, and
 
 become
 
 the best version of you.
</div>

Outlet Manager (Female)

Explore 148+ Restaurant manager in Oman this March. Find roles across top companies and apply now to boost your career.

148 restaurant manager jobs In Oman

Restaurant Manager

Restaurant Manager

Assistant Restaurant Manager

Assistant Restaurant Manager

F&B SUPERVISOR

Restaurant Supervisor

Outlet Manager (Female)