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sr. restaurant manager

sr restaurant manager

Grand Hyatt Kuwait City

<div><div>Summary<div>
As a Senior Restaurant Manager, you will be responsible for leading and inspiring the team across multiple outlets, delivering an exceptional service experience that embodies the charm of a world-class Grand Caf&eacute; with a modern, creative twist. 
You will oversee the operations of each outlet as independent profit centers, ensuring alignment with the brand&rsquo;s operational standards and concept. Your leadership will focus on maximizing guest satisfaction, driving service excellence, optimizing financial performance, and strategically positioning the outlets as market leaders within the competitive hospitality landscape.</div></div><div>
Qualifications<div><div>
To be successful in this role, you will require to have:</div><div> 
</div><ul><li>Minimum 2 years' work experience as an Outlet Manager in a similar concept with 5 Star Hotel or contemporary independent and handling multiple restaurants with similar concept restaurant as per the international standards.</li><li>Strong leadership skills with a proven track record in similar luxury hotels or high-end dining operations.</li><li>Creativity and out of the box thinking is a must.</li><li>A relentless and infectious passion for food trends and restaurants concept.</li><li>Similar experience in opening standalone restaurants or large hotel operations would be advantageous.</li></ul></div></div></div>

SR. RESTAURANT MANAGER

Grand Hyatt

<div>
 
 Organization- Grand Hyatt Kuwait City
 
 
 
 
 Summary
 
 
 
 As a Senior Restaurant Manager, you will be responsible for leading and inspiring the team across multiple outlets, delivering an exceptional service experience that embodies the charm of a world-class Grand Caf&eacute; with a modern, creative twist.
 
 
 You will oversee the operations of each outlet as independent profit centers, ensuring alignment with the brand&rsquo;s operational standards and concept. Your leadership will focus on maximizing guest satisfaction, driving service excellence, optimizing financial performance, and strategically positioning the outlets as market leaders within the competitive hospitality landscape.
 
 
 
 Qualifications
 
 
 
 To be successful in this role, you will require to have:
 
 
 <ul>
 <li>
 Minimum 2 years' work experience as an Outlet Manager in a similar concept with 5 Star Hotel or contemporary independent and handling multiple restaurants with similar concept restaurant as per the international standards.
 </li>
 <li>
 Strong leadership skills with a proven track record in similar luxury hotels or high-end dining operations.
 </li>
 <li>
 Creativity and out of the box thinking is a must.
 </li>
 <li>
 A relentless and infectious passion for food trends and restaurants concept.
 </li>
 <li>
 Similar experience in opening standalone restaurants or large hotel operations would be advantageous.
 </li>
 </ul>
</div>

Sr. Restaurant Manager

<div><div>Summary<div>
Grand Hyatt Kuwait is looking for an Assistant Manager for Lobby Lounge, 

An idea candidates will be responsible to assist with the efficient running of the outlet in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. 

The Assistant Manager is responsible in managing the assigned outlet as a successful independent profit centre, in line with the outlet&rsquo;s operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet.</div></div><div> 
Qualifications<div>
NOTE:Arabic speaking females are preferred for this outlet/role.
An potential candidate will ideally have:
<ul><li>A relevant degree, apprenticeship or diploma in Hospitality or restaurant management.</li>
<li>Minimum 2 years work experience as Assistant Outlet Manager or Team Leader/Captain in a hotel or large restaurant with good standards.</li></ul></div></div></div>

ASSISTANT MANAGER (LOUNGE)

Dusit Hotels and Resorts in Davao

<div>
 
 Job Description
 
 
 
 PRIMARY RESPONSIBILITIES:
 
 
 <ul>
 <li>
 Ensures all operating standards in the assigned outlet complied with company policies.
 </li>
 <li>
 Establishes guest service standards that meet the needs of the target market and are in line with the operating concept of the restaurant and room service to maximize the revenue and profits of the outlet.
 </li>
 <li>
 Provides recommendation to Director of F&amp;B regarding future plans and changes based on the current data and customer feedback.
 </li>
 <li>
 Ensures that the restaurant, room service and kitchen are prepared for service.
 </li>
 <li>
 Monitors and analyzes menus and products of competitive restaurants and room service under supervision of F&amp;B manager/ Assistant F &amp; B director/Director of F &amp; B/Executive Chef/Director of Kitchen.
 </li>
 <li>
 Assists with inventory check of operating equipment.
 </li>
 <li>
 Handles guest complaints and follows up with corrective action.
 </li>
 <li>
 Liaises with Engineering for maintenance problems and Housekeeping for cleaning.
 </li>
 <li>
 Maintains all necessary log-books as implemented in outlet.
 </li>
 <li>
 Assists the F&amp;B Cost Controller in Conducting month-end inventory of beverage supplies, operating supplies, food supplies and operating equipment.
 </li>
 <li>
 Oversees and monitors the requisition point and par stock level for beverage supplies, food supplies, guest supplies and bar supplies in the outlet.
 </li>
 <li>
 Checks and ensures the timely submission of the Daily bar inventory and par report, against restaurant or bar sales report at the end of each shift.
 </li>
 <li>
 Prepares annual operating budget for assigned outlet in conjunction with Director of F&amp;B and F&amp;B Manager.
 </li>
 <li>
 Maximizes profitability of the restaurant by increasing turnover and controlling costs.
 </li>
 <li>
 Reviews the revenue and expense statement with his outlet staff.
 </li>
 <li>
 Implements cost savings procedures in electricity, operating supplies and other controllable costs in relation to service operation.
 </li>
 <li>
 Promotes guest satisfaction in the outlet.
 </li>
 <li>
 Selects, recruits, train and evaluates employees in his/her assigned outlet.
 </li>
 <li>
 Prepares effective duty roster to ensure sufficiency of manpower in accordance to volume of business.
 </li>
 <li>
 Administers personnel action, on leaves, overtime requests, disciplinary actions and commendation.
 </li>
 <li>
 Familiarizes with the job description of all position in outlet, To ensure the performances of the staffs.
 </li>
 <li>
 Coaches and counsels restaurant staffs effectively.
 </li>
 <li>
 Conducts on-the-job training for restaurant staffs on timely basis.
 </li>
 <li>
 Conducts daily briefing and de-briefing for a function assigned.
 </li>
 <li>
 Communicates openly with the service personnel and keeps them informed of all important information to assist them in their jobs.
 </li>
 <li>
 Identifies and solves problems in service in a professional manner.
 </li>
 <li>
 Performs other duties as assigned by Assistant Director of Food and Beverage/ F&amp;B Manager.
 
 
 </li>
 </ul>
 
 Report Lines &amp; Communications
 
 
 
 <ul>
 <li>
 Reports to the Assistant Director of Food and Beverage/ F&amp;B Manager.
 </li>
 <li>
 Directs and supervises the activities of the restaurant staffs
 
 
 </li>
 </ul>
 
 Others
 
 
 
 <ul>
 <li>
 Continuous learning through own IDP.
 </li>
 <li>
 Any other duties as may be assigned by the superior.
 
 
 </li>
 </ul>
 
 Accountabilities
 
 
 
 <ul>
 <li>
 Represents Dusit&rsquo;s brand and its values at all times. We will establish relationships and foremost and we will deliver an exceptional guest experience and promote Thai graciousness.
 
 
 </li>
 </ul>
 
 Company&rsquo;s Culture
 
 
 
 <ul>
 <li>
 Communicate and fully embracing the Company&rsquo;s culture (our Vision, our Mission and our Values), leads by example and cascade to all your subordinates. &ndash; &ldquo;Proud to belong and to contribute&rdquo;
 
 
 </li>
 </ul>
 CONFIDENTIALITY
 
 
 <ul>
 <li>
 Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.
 
 
 </li>
 </ul>
 JOB REQUIREMENT
 
 
 <ul>
 <li>
 Minimum education of Bachelor degree in Hotel Management or relevant discipline
 </li>
 <li>
 Minimum of 3 years in F&amp;B experience
 </li>
 <li>
 Good knowledge in the Food &amp; Beverage products and high-end service levels
 </li>
 <li>
 Have excellent English communication skills both in written and spoken.
 </li>
 <li>
 Computer literate
 </li>
 <li>
 Organized with strong planning, good communication and interpersonal skills
 </li>
 </ul>
</div>

Outlet Manager (Thai Nationality)

Holiday Inn

<div>F&amp;B Captain

Are you passionate about delivering memorable dining experiences and leading a team with excellence? We&rsquo;re looking for an F&amp;B Captain who will oversee restaurant operations on shift, ensuring smooth service, high guest satisfaction, and effective team coordination.
A little taste of your day-to-day:

Every day is different, but you&rsquo;ll mostly be:

Supervising restaurant floor operations to ensure smooth and efficient service.

Leading and motivating servers and wait staff, ensuring grooming standards and service etiquette are maintained.

Greeting guests, handling requests, and resolving complaints promptly to guarantee guest satisfaction.

Coordinating table assignments, reservations, and service sequence with the host/hostess.

Ensuring all mis-en-place, set-ups, and side duties are properly executed before and after service.

Assisting in training, coaching, and developing junior colleagues for future growth.

Monitoring stock levels of chinaware, cutlery, and operational supplies, and coordinating with the supervisor/manager for replenishment.

Following hygiene, safety, and HACCP standards across service areas.

Supporting promotional activities, upselling items, and maximizing revenue.
What we need from you:

Minimum 2 years&rsquo; experience in a supervisory role within Food &amp; Beverage service, preferably in a 4- or 5-star hotel.

Strong leadership, organizational, and communication skills.

Ability to handle guest concerns professionally and diplomatically.

Knowledge of POS systems, billing procedures, and restaurant service standards.

Ability to work flexible shifts including nights, weekends, and holidays.

Fluency in English is required; additional languages are a plus.
What you can expect from us:

Opportunity to be part of a world-class hospitality brand.

A supportive team environment where your growth and development matter.

Competitive salary and benefits.

Colleague recognition programs and global career opportunities within IHG.
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</div>

F&B Captain

International Group of Aamina

We are on the hunt for an experienced central kitchen supervisor to oversee the daily operations of our establishment&rsquo;s kitchen staff. As the kitchen supervisor, you will be responsible for overseeing food preparation, ordering supplies, scheduling shifts, and monitoring inventory levels.To be successful in this role, the ideal candidate will have proven culinary and management experience. In addition to being an excellent communicator, you should also demonstrate outstanding leadership and organizational abilities.Responsibilities:<ul><li>Order materials, supplies, and ingredients based on demand.</li><li>Supervise kitchen employees and organize food orders.</li><li>Oversee the food preparation and cooking process.</li><li>Recruit and train kitchen employees in designated stations.</li><li>Monitor inventory levels and perform weekly inventory assessments.</li><li>Work with the restaurant manager to price and change menu items.</li><li>Schedule work shifts for employees.</li><li>Store all food products in compliance with health and safety regulations.</li><li>Ensure the kitchen is clean and organized.</li><li>Maintain weekly and monthly cost reports.</li></ul>Requirements:<ul><li>Bachelor&rsquo;s degree in restaurant management or certification from culinary school is required.</li><li>A minimum of 3 years&rsquo; experience in a similar role.</li><li>In-depth knowledge of kitchen health and safety regulations.</li><li>Ability to work well in a stressful and fast-paced environment.</li><li>Excellent problem-solving and conflict management abilities.</li><li>Outstanding communication and organizational skills.</li></ul>Job Type: Full-timePay: KD375.000 - KD400.000 per monthExperience:<ul><li>hot/cold kitchen: 3 years (Required)</li></ul>

CENTRAL KITCHEN SUPERVISOR

First Chance Co

Experiencers &amp; Responsibilities<ul><li>Oversee restaurant operations and ensure a smooth flow</li><li>Maintain a positive restaurant culture</li><li>Create work schedules that align with the restaurant&rsquo;s needs</li><li>Ensure proper compliance with restaurant hygiene regulations</li><li>Train new employees to help them meet the restaurant&rsquo;s expectations</li><li>Interact with diners and build positive rapport with different types of people</li></ul>Understanding of financial management.Experiencers in Feld F&amp;B - 3 Years.Visa Transfer 18.Arabic Nationality.Job Type: Full-timePay: KD250.000 - KD350.000 per month

Restaurant supervisor

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