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Job Title: Restaurant Manager

Posting Date Mar 20, 2020 Job Number 20032436 Job Category Food and Beverage & Culinary Location The St.

- Regis Almasa Hotel, Cairo, New Administrative Capital, Cairo, Cairo, Egypt, Egypt VIEW ON MAP Brand St.

- Regis Hotels & Resorts Schedule Full-time Relocation? No Position Type Management Start Your Journey With Us The St.

- Regis brand first established luxury hospitality more than 110 years ago, with the opening of the St.

- Regis New York.

- From the moment John Jacob Astor IV opened the doors of his Beaux-Arts masterpiece on New York’s Fifth Avenue, St.

- Regis has stood as a symbol of uncompromising elegance and bespoke service.

- Today, with more than 40 of the best addresses around the world, St.

- Regis is a place where trends are born, boundaries are broken and guests can simply live exquisite.

- We invite you to explore careers at St.

- Regis.

- 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 ExperienceHigh school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.

- OR2-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.

- CORE WORK ACTIVITIES Managing Day-to-Day OperationsSupervises and manages employees.

- Manages all day-to-day operations.

- Understands employee positions well enough to perform duties in employees' absence.

- Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.

- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

- Leading Food and Beverage TeamUtilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

- Encourages and builds mutual trust, respect, and cooperation among team members.

- Serves as a role model to demonstrate appropriate behaviors.

- Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.

- Develops specific goals and plans to prioritize, organize, and accomplish your work.

- Ensures and maintains the productivity level of employees.

- Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.

- Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.

- Ensures compliance with all applicable laws and regulations.

- Ensures compliance with food handling and sanitation standards.

- Ensures staff understands local, state and Federal liquor laws.

- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

- Establishes guidelines so employees understand expectations and parameters.

- Monitors alcohol beverage service in compliance with local laws.

- Ensuring Exceptional Customer ServiceProvides services that are above and beyond for customer satisfaction and retention.

- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

- Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis.

- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

- Empowers employees to provide excellent customer service.

- 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.

- Handles guest problems and complaints.

- 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.

- Ensures corrective action is taken to continuously improve service results.

- Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.

- Manages service delivery in outlets to ensure excellent service from point of entry to departure ([removed], greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return).

- Managing and Conducting Human Resource ActivitiesProvides guidance and direction to subordinates, including setting performance standards and monitoring performance.

- Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.

- Ensures employees are treated fairly and equitably.

- Strives to improve employee retention.

- Ensures employees receive on-going training to understand guest expectations.

- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

- Strives to improve service performance.

- Ensures recognition is taking place across areas of responsibility.

- Additional ResponsibilitiesProvides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

- Analyzes information and evaluating results to choose the best solution and solve problems.

- Assists servers and hosts on the floor during meal periods and high demand times.

- Recognizes good quality products and presentations.

- Supervises daily shift operations in absence of Assistant Restaurant Manager.

- Oversees the financial aspects of the department including purchasing and payment of invoices.

- Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.

- Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

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