General Manager-Restaurant Signature Restaurant -Brasero Atlantico - Marriott International Inc

Job Number

Job Category Food and Beverage & Culinary

Location Sheraton Bahrain Hotel, 6 Palace Avenue, Manama, Bahrain, Bahrain VIEW ON MAP

Schedule Full-Time

Located Remotely? N

Relocation? N

Position Type Management

THE HIEROPHANT GROUP

We are committed to setting the highest and most consistent standards of cuisine, service, hospitality, style, and management. We are able to achieve this level of success through our valued employees. We are looking for individuals who have a common goal and that desire to join our organization. Applicants must have a comprehensive knowledge and genuine passion for guest service, hospitality, food, and beverage as well as a thorough understanding of management cost control and administration. They must express a warm, genuine, and welcoming attitude, and must have a strong attention to detail. Applicants must have an innate ability to work well with fellow employees, be teachers, mentors, and demonstrate strong leadership skills.

Job Summary

The General Manager (Restaurant Director) oversees all facets of the restaurant’s operations, working in concert with the Executive Chef of the restaurant and very closely with the hotel Director of Culinary / Food and Beverage and the Hotel General Manager. The General Manager must develop, maintain, and continually innovate the highest level of guest service. This is achieved by ensuring consistent and thoughtful service through leadership, guidance, and education of the staff. The General Manager is responsible for the hiring, training, supervising, and disciplining of the staff as well as high level of accountability in the financial performance and administration of the unit. The image and reputation of the The Hierophant Group brands and our Partners / Hotels are of extreme high priority. Therefore, leadership, personal appearance and the appropriate work ethic are integral components of the requirements for this position.

CANDIDATE PROFILE

Education And Experience

• High school diploma or GED; OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major;
• 5 years’ experience as Restaurant General Manager or Restaurant Director.
  

CORE WORK ACTIVITIES

Taking an Entrepreneurial Approach to Driving the Restaurant Business

• Understands financial opportunities by surveying restaurant demand.
• Partners with key individuals in the local community to assess opportunities.
• Identifies and analyzes competitors.
• Manages purchases and inventory by negotiating prices and contracts, developing preferred supplier lists, reviewing and evaluating usage reports, and taking corrective action.
• Applies sound revenue management strategies to secure the right level of business at the most optimal time to maximize revenues
  

Leading Significant Marketing/Public Relations/Media Activities

• Oversees the restaurant marketing plan in conjunction with the Hotel General Manager or Director of Operations and Hotel/Brand Marketing teams including Destination Restaurant Chef, if applicable.
• Supports on-site/off-site public relations opportunities to promote the restaurant.
• Creates and executes against the restaurant-related social media posts and public event communications, monitors social media activity, responds to comments, analyzes posts/trends, and corrects deficiencies.
• Serves as the primary point of contact for restaurant events.
  

Managing Day-to-Day Restaurant Operations

• Supervises and manages employees.
• Understands employee positions well enough to perform duties in employees' absence.
• Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
• Conducts daily "taste panels" to educate, drive sales and create sales goals.
• Monitors appropriateness of ambiance/atmosphere (e.g., lighting, music, table-top, etc.) restaurant concept, positioning, time of day, etc.
• Monitors compliance with all applicable laws and regulations.
• Monitors adherence to liquor control policies and procedures.
• Maintains and monitors all collateral, menus and guest touch points such that all are pristine and free of tears, stains and noticeable wear and tear.
• Monitors alcohol beverage service for compliance with local laws.
• Monitors compliance with all food & beverage policies, standards and procedures, including food handling and sanitation standards.
• Assists servers and hosts on the floor during meal periods and high demand times.
• Advocates sound financial/business decision making.
• Manages day-to-day operations so that customer expectations of quality and standards are meet on a daily basis.
• 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.