Restaurant Manager

Job description / Role

Objective:
• To provide the right direction for the Food and Beverage operational department of the Hotel, including Hub and Room Service.
• Direct and coordinate the Food & Beverage operations of the hotel to ensure maximum profits, at the highest standard of service and quality.
• To manage Supervisors to improve all operational areas in respect to standards, revenues, cost control guest and employee satisfaction.
• To train and develop Supervisors in all aspects of management, including budgeting, forecasting, marketing and promotions, cost control and revenue generation.
• Leadership of the operational Food & Beverage Restaurant Service. This includes recruitment and selection, performance management, employee development and motivation, and counseling/disciplinary issues,
• Maximize revenues for all areas of the operation, through innovative marketing and promotional activities, focused customer research, creative and innovative menu’s and promotions, and development of new products / services/features.
• To take a leading role (in conjunction with the Market Analyst) in F&B financial reporting - Budget, Forecasts and actual production reporting. Train Supervisors in all aspects of Financial Reporting.
• Take an active role in the preparation of the Marketing Plan, Operation Plan and related Action Plans, including F&B pricing strategies.
• Working closely with Food and Beverage Team and Kitchen Team to maintain or reduce the food cost percentage and beverage cost percentages in line with budget requirements.
• Working closely with the Finance Manager and the Human Resources Manager to ensure Payroll cost percentage are maintained or reduced in line with budget.
• Conduct regular training sessions with all employees to further develop both their technical and supervising skills.
• To work closely with all Executive Chef to ensure the Hotel is in full compliance with licensing regulations, Health and Safety at Work Act, Food Hygiene regulations and other Ramada Encore policy and procedures.
• To coordinate all operation areas to ensure that there are ‘economies of scale’ in relation to staff recruitment, beverage purchasing, china and glassware selection, staff uniforms, and promotional activities.
• To maintain accurate china, glass and silver stocks, ensuring that regular stock takes and stock loss analyses are conducted, and a procedure for reduction of loses implemented.
• Ensure that the operational departments work effectively as one team to provide a seamless service across the operation. Ensure communication across the hotel is timely, accurate and comprehensive.
• Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.
• Upon employment, all employees are required to fully comply with Wyndham & Ramada Encore rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

Main responsibilities:
• To provide the right direction for the Food and Beverage operational department of the Hotel, including Hub and Room Service.
• Direct and coordinate the Food & Beverage operations of the hotel to ensure maximum profits, at the highest standard of service and quality.
• To manage Supervisors to improve all operational areas in respect to standards, revenues, cost control guest and employee satisfaction.
• To train and develop Supervisors in all aspects of management, including budgeting, forecasting, marketing and promotions, cost control and revenue generation.
• Leadership of the operational Food & Beverage Restaurant Service. This includes recruitment and selection, performance management, employee development and motivation, and counseling/disciplinary issues,
• Maximize revenues for all areas of the operation, through innovative marketing and promotional activities, focused customer research, creative and innovative menu’s and promotions, and development of new products / services/features.
• To take a leading role (in conjunction with the Market Analyst) in F&B financial reporting - Budget, Forecasts and actual production reporting. Train Supervisors in all aspects of Financial Reporting.
• Take an active role in the preparation of the Marketing Plan, Operation Plan and related Action Plans, including F&B pricing strategies.
• Working closely with Food and Beverage Team and Kitchen Team to maintain or reduce the food cost percentage and beverage cost percentages in line with budget requirements.
• Working closely with the Finance Manager and the Human Resources Manager to ensure Payroll cost percentage are maintained or reduced in line with budget.
• Conduct regular training sessions with all employees to further develop both their technical and supervising skills.
• To work closely with all Executive Chef to ensure the Hotel is in full compliance with licensing regulations, Health and Safety at Work Act, Food Hygiene regulations and other Ramada Encore policy and procedures.
• To coordinate all operation areas to ensure that there are ‘economies of scale’ in relation to staff recruitment, beverage purchasing, china and glassware selection, staff uniforms, and promotional activities.
• To maintain accurate china, glass and silver stocks, ensuring that regular stock takes and stock loss analyses are conducted, and a procedure for reduction of loses implemented.
• Ensure that the operational departments work effectively as one team to provide a seamless service across the operation. Ensure communication across the hotel is timely, accurate and comprehensive.
• Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.
• Upon employment, all employees are required to fully comply with Wyndham & Ramada Encore rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

Reporting to : Executive Chef / General Manager
Subordinates : Supervisors and Waiters
Other interactions : Departmental Teraining
Number required : 1
Duration : Permanent
Desired start date : ASAP
Probation : 6 month
Working hours : 48hrs per week
Travel requirements : NIL
Commission / Bonus : Yes
Other Benefits : Single room accommodation, Food, Tranasport and visa etc..

Requirements

1 years experience in the similar post.

Bachelor's Degree or similar course certificate

Must be familiar with Word, Excel, Micros, Email and Internet

Fluency in English any additional language preferable.

Must have hotel background experience

About the Company

Ramada Experience Encore Doha Hotel . . . Innovative, Inspired, Intelligent

A daringly different hotel in the heart of Doha, Qatar, the new Ramada Encore Doha is for the connected traveller looking for a hip, innovative, modern hotel with passionate service and at a reasonable price. Casually chic and simply smarter, our hotel is a contemporary urban oasis with vibrant spaces, cool ambiance, and cutting edge technology for your international lifestyle. Bold colours and stylish décor offer a refreshing, energetic environment for working, playing, eating and meeting. We work around you, giving you what you need, when you need it.