Restaurant Manager at Accor

Cairo, Cairo, Egypt -

Full Time

Start Date

Immediate

Expiry Date

10 Jan, 26

Salary

0.0

Posted On

12 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food And Beverage Management, Cost Control, Customer Service, Inventory Management, Team Leadership, Menu Development, Sales Planning, Guest Relations, Coaching, Operational Standards, Complaint Handling, Market Analysis, Advertising Campaigns, Performance Monitoring, Quality Assurance, Staff Management

Industry

Hospitality

Description

Company Description "Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" Job Description Main Duties: To ensure that the monthly forecasted food and beverage revenue figures are achieved. To strictly adhere to the established operating expenses and that all costs are controlled. To ensure that all operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual. To assign responsibilities to subordinates and to check their performance periodically. To manage and coach in the operation and be visible To establish and strictly adhere to the par stocks for all operating equipment and supplies, to ensure that all outlets are adequately equipped. To conduct and assist Stewarding Manager in monthly inventory checks on all operating equipment and supplies for all outlets. To control the requisitioning, storage and careful use of all operating equipment and supplies. To liaise with the Kitchen and Beverage department on daily operation and quality. To handle all guest complaints, requests and enquiries on food, beverage and service. To establish a rapport with guests maintaining good customer relationship and assisting to update guest history. To ensure that all outlet cashiering procedures are strictly adhered to. To ensure that a supervisor is always visible and on duty. To identify in conjunction with the Director of Food and Beverage / Assistant Food & Beverage Manager market needs and trends. To monitor and analyze the menus and product of competitive restaurants. To assist the Executive Chef in developing menu "specials" and to prepare recipes and specifications for Beverage signatures items To plan and implement an effective sales plan and promotional activities. To provide the Director of Food and Beverage / Assistant Food & Beverage Manager with recommendations for the advertising campaign and assist in putting together the advertising brief and attend subsequent meetings. Qualifications To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs. To ensure rosters are posted and timesheets submitted on time. To ensure that all employees are treated fairly and consistently as outlined in their terms and conditions of employment, local legislation, and company / hotel policies and procedures. Additional Information Your team and working environment: In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture Note: Customization may be included for any specific local or legislative requirements, such as work permits Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

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Responsibilities

The Restaurant Manager is responsible for achieving food and beverage revenue targets while controlling operating expenses. They will manage staff performance, ensure adherence to operational standards, and maintain guest relations.