Luxury Restaurant Manager: Elevate Guest Experience

Minor Hotels; Dubai; Presencial; AED 120.000 - 180.000; Jornada completa

Descripción de la vacante

Anantara Downtown Dubai is seeking a Restaurant Operations Manager responsible for the overall operation, guest experience and performance of our luxury dining venue, ensuring Forbes Travel Guide, LQA and brand standards are met.

You will lead daily restaurant operations, engage guests, coach the team, monitor hygiene and profitability, and coordinate with Culinary and other hotel departments to deliver exceptional service in a demanding upscale setting.

Formación

• Diploma/Degree in Hospitality or related field.
• 3–5 years F&B experience in luxury hotel or fine dining.
• Previous restaurant management experience.
• Knowledge of Forbes Travel Guide and LQA standards.
• Strong HACCP and food safety knowledge.
• Excellent guest service, leadership and communication.
• Commercial awareness with revenue and cost control.
• Flexibility to work shifts, weekends and public holidays.

Responsabilidades

• Lead daily restaurant operations and ensure high service standards.
• Engage with guests and maintain strong floor presence.
• Ensure compliance with Forbes Travel Guide, LQA, HACCP and hygiene.
• Coach team on luxury service and service recovery.
• Conduct daily briefings and quality checks.
• Handle guest feedback and resolve issues effectively.
• Drive revenue, upsell and manage costs.
• Coordinate with Culinary, Stewarding and other departments.
• Maintain restaurant cleanliness and mise-en-place.
• Review audits and implement corrective actions.

Conocimientos

Guest service

Leadership

Communication

Revenue management

Cost control

Educación

Diploma/Degree in Hospitality

Descripción del empleo

Anantara Downtown Dubai is seeking a Restaurant Operations Manager responsible for the overall operation, guest experience and performance of our luxury dining venue, ensuring Forbes Travel Guide, LQA and brand standards are met.

You will lead daily restaurant operations, engage guests, coach the team, monitor hygiene and profitability, and coordinate with Culinary and other hotel departments to deliver exceptional service in a demanding upscale setting.