Restaurant Manager (Russian Speaker)

Le Meridien; Fujairah; On-site; AED 120,000 - 180,000; Full time

Job summary

A leading hotel chain in Fujairah is seeking a Food and Beverage Manager to oversee daily operations of restaurants and bars. The ideal candidate will have a strong background in food and beverage management, with a focus on exceptional guest satisfaction and team leadership. Responsibilities include maintaining sanitation standards, managing staff, and handling customer feedback. This role offers an opportunity to maximize operational performance in a vibrant hospitality setting.

Qualifications

• Minimum 4 years experience in food and beverage management or related area.
• Alternatively, a 2-year degree and 2 years of experience.

Responsibilities

• Supervises daily restaurant operations and maintains sanitation standards.
• Manages staff and operational activities for optimal service.
• Provides exceptional customer service and handles guest complaints promptly.

Skills

Experience in food and beverage management

Strong interpersonal skills

Leadership ability

Education

High school diploma or GED

2-year degree in Food Service Management or related field

Job description

Job Summary

Areas of responsibility include restaurants/bars and room service, if applicable. The Manager supervises daily restaurant operations, assists with menu planning, maintains sanitation standards, and supports servers and hosts during peak meal periods. They strive to continually improve guest and employee satisfaction and maximize the financial performance of their areas of responsibility. Training needs are identified and plans are implemented to achieve goals.

Candidate Profile

• High school diploma or GED; minimum 4 years experience in the food and beverage, culinary, or related professional area.
• Or 2‑year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; minimum 2 years experience in the food and beverage, culinary, or related professional area.

Core Work Activities

Managing Day‑to‑Day Operations

• Supervises and manages employees, overseeing all operational activities and performing duties in employees’ absence as needed.
• Maintains service and sanitation standards across restaurant, bar/lounge, and room service areas.
• Reviews staffing levels to ensure optimal guest service, operational needs, and financial objectives are met.

Leading Food and Beverage Team

• Uses interpersonal and communication skills to influence, encourage, and advocate sound financial/business decisions, demonstrating integrity and leading by example.
• Encourages mutual trust, respect, and cooperation among team members.
• Serves as a role model for appropriate behaviors.
• Identifies developmental needs and coaches, mentors, or otherwise supports the improvement of others’ knowledge or skills.
• Develops specific goals and plans to prioritize, organize, and accomplish work.
• Ensures and maintains employee productivity.
• Provides leadership, vision, and direction for departmental goals, ensuring efficiency and effectiveness.
• Ensures compliance with all food & beverage policies, standards, procedures, and applicable laws and regulations, including food handling, sanitation, and liquor laws.
• Fosters open, collaborative relationships with employees and establishes guidelines for expectations and parameters.
• Monitors alcohol beverage service in compliance with local laws.

Ensuring Exceptional Customer Service

• Provides services that exceed guest expectations to enhance satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, offering guidance, feedback, and coaching when necessary.
• Manages day‑to‑day operations to meet quality standards and customer expectations.
• Exemplifies excellent customer service, creating a positive atmosphere for guest relations.
• Empowers employees to deliver outstanding service and acts as a role model for guest service.
• Handles guest problems and complaints promptly.
• Obtains informal feedback from guests during meals or upon departure to gauge quality of food, beverage, service, and overall satisfaction.
• Ensures corrective action is taken for continuous improvement.
• Integrates guest satisfaction into departmental meetings, focusing on continuous improvement.
• Manages service delivery from entrance to departure, covering greeting, order taking, delivery, special requests, payment, and return invitation.

Managing and Conducting Human Resource Activities

• Provides guidance and direction to subordinates, setting performance standards and monitoring performance.
• Identifies educational needs, develops formal training programs or classes, and teaches or instructs others.
• Ensures fair and equitable treatment of employees, focusing on retention.
• Provides ongoing training on guest expectations.
• Solicits employee feedback, utilizes an open‑door policy, and reviews satisfaction results to address concerns.
• Encourages service performance and recognizes achievements.

Additional Responsibilities

• Communicates with supervisors, co‑workers, and subordinates via telephone, written form, e‑mail, or in person.
• Analyzes information to choose optimal solutions and solve problems.
• Assists servers and hosts during meal periods and high‑demand times.
• Recognizes good quality products and presentations.
• Supervises daily shift operations in the absence of the Assistant Restaurant Manager.
• Oversees financial aspects of the department, including purchasing and invoice payment.

At Marriott International, we are dedicated to equal opportunity employment, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. We are committed to non‑discrimination on any protected basis, including disability, veteran status, or any other basis protected by applicable law.