Outlet Manager - Jaras Restaurant at IHG Career

Stockholm, , Sweden -

Full Time

Start Date

Immediate

Expiry Date

21 May, 26

Salary

0.0

Posted On

20 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Management, Cost Control, Forecasting, Stock Control, P&L Responsibility, Revenue Generation, Guest Experience Curation, Staff Training, Leadership, Problem Solving, Organizational Skills, Budget Management, Upselling, Event Management, Competitor Analysis, Service Procedures Adherence

Industry

Hospitality

Description

Essential Duties and Responsibilities – (Key Activities of the role) Effectively manage the restaurant by ensuring the following: Oversee the Implementation of standards as detailed in the departmental standards and procedures manual Adhere to opening and closing procedures Adhere to bill paying procedures Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on upselling certain products; etc Personally meet and farewell a minimum of 80% of your customers Encourage and motivate staff to provide optimum service during all shifts Share recommendations and guest comments to Chef and Food and Beverage Manager to reflect current customer profile Develop and implement Promotions Calendar for F&B products in restaurant Manage special event concepts Anticipate market changes and review operations when necessary Conduct competitor analysis Create positive publicity opportunities Up-sell property facilities Actively pursue cost saving measures Recycle wherever possible Liaise with Sales Manager during tender process to obtain new accounts; Food and Beverage specific Manage wage and beverage cost Forecasting Stock control Analyze food and beverage statistics through point of sale system Works with Superior on manpower planning and management needs Works with Superior in the preparation and management of the Department’s budget Own the full Profit & Loss (P&L) responsibility for Jaras, focusing on driving revenue through exceptional guest experiences while meticulously managing costs. Develop and manage the strategic business plan in collaboration with the Director of F&B and the Head Chef. Curate and meticulously uphold the entire guest journey, ensuring every touchpoint—from the initial reservation communication to the dining room ambiance and the final farewell—reflects the pinnacle of fine-dining luxury. Collaborate with the hotel's PR and Marketing teams to position Jaras in top-tier media and pursue prestigious accolades Personally handle and resolve any guest issues with the utmost discretion and professionalism, turning challenges into opportunities to display exceptional service. Oversee the development and management of the wine and beverage program, working closely with the Sommelier to ensure it complements the culinary offerings and drives revenue. Recruit, train, and mentor the service team, instilling a culture of excellence, poise, deep product knowledge, and intuitive service. Develop and lead a sophisticated, ongoing training program focused on fine-dining etiquette, advanced wine service, and the philosophy behind Jaras's cuisine. Lead daily pre-service briefings that go beyond operations to inspire the team and communicate the story and details of the evening's service. 2. REQUIRED QUALIFICATIONS Thai nationality Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency. Problem solving, reasoning, motivating, organizational and training abilities. Good writing skills Leadership Skills

Responsibilities

The Outlet Manager is responsible for the full Profit & Loss ownership of Jaras Restaurant, driving revenue through exceptional guest experiences while meticulously managing costs and developing the strategic business plan. This includes curating the entire guest journey, overseeing beverage programs, and recruiting, training, and mentoring the service team to uphold fine-dining standards.