All Day Dining Outlet Manager — Guest Experience Leader

Accor; Ras Al Khaimah; On-site; AED 200,000 - 360,000; Full time

Benefits offered by this job

Discount rates

Learning programs

Career growth

CSR activities

Job summary

Accor's Mövenpick Resort Al Marjan Island in Ras Al Khaimah is seeking an Outlet Manager for its All Day Dining operation. You will lead a busy dining room, ensuring exceptional service, guest satisfaction and operational excellence across meals and events.

You will manage staffing, schedule resources, coach the F&B team, and partner with the Chef de Cuisine on menus, pricing and promotions to maximize guest enjoyment and revenue.

Qualifications

• Minimum 2 years of experience in a leadership role within a high-volume restaurant or hotel Food & Beverage operation.
• Strong knowledge of food and beverage operations and current industry trends.
• Guest-focused personality with passion for hospitality, service excellence and memorable dining experiences.

Responsibilities

• Lead day-to-day operations of a busy, high-volume All Day Dining restaurant.
• Own resource planning, workforce management and team scheduling to meet demand.
• Lead, mentor, coach and train the Food & Beverage team to maintain excellence and engagement.
• Supervise and delegate duties to ensure brand standards, SOPs and quality measures are met.
• Collaborate with the Chef de Cuisine to develop menus, pricing and promotions to maximize guest satisfaction and revenue.
• Monitor performance, guest feedback and service standards to continuously improve outlet performance.

Skills

Leadership

People management

Guest service

Communication

Education

Diploma or Degree in Hospitality Management

Job description

Accor's Mövenpick Resort Al Marjan Island in Ras Al Khaimah is seeking an Outlet Manager for its All Day Dining operation. You will lead a busy dining room, ensuring exceptional service, guest satisfaction and operational excellence across meals and events.

You will manage staffing, schedule resources, coach the F&B team, and partner with the Chef de Cuisine on menus, pricing and promotions to maximize guest enjoyment and revenue.