Restaurant Operations Lead: Guest Experience & Growth

Thousand Nights Camp & Hospitality Concept LLC

Muscat

On-site

OMR 3,000 - 4,000

Full time

14 days+

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Job summary

Thousand Nights Camp & Hospitality Concept LLC in Muscat is seeking a Restaurant Supervisor. This full-time, on-site role focuses on meeting monthly F&B targets while managing operating expenses, inventory, and staff performance.

You will coordinate with Kitchen and Beverage departments to maintain service standards and guest satisfaction. Responsibilities span budgeting, menu planning with the Chef de Cuisine, staff briefings, and ensuring cleanliness and proper cashiering procedures.

Responsibilities

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 participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the annual business plan.
To ensure that the restaurant is managed efficiently according to the established concept statements.
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 assist in the operation and be visible during entire meal period.
To establish and strictly adhere to the par stocks for all operating equipment and supplies,
To ensure that the outlet is adequately equipped.
To conduct and assist the storekeeper / Steward / Captain in monthly inventory checks on all operating equipment and supplies.
To carry out monthly, quarterly, bi yearly, yearly inventory of operating equipment.
To control the requisitioning, storage and careful use of all operating equipment and supplies.
To conduct daily pre-shift briefings to employees on preparation, service and menu.
To attend all meetings as required by management.
To prepare and participate in the Monthly Objective Review.
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 the outlet cashiering procedures are strictly adhered to.
To ensure a staff member is always available on assisting guest inquiries.
To monitor and analyze the menus and product of competitive restaurants.
To assist the Chef de Cuisine in developing menu "specials" and to promote them.
To plan and implement an effective sales plan and promotional activities in the outlet.
To revise and update the outlet Departmental Operations Manual on an as needed basis.
To plan the weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business and submit a copy to the Human Resources Department.
To submit all guest/employee incident reports.
To report "lost and found" items.
To ensure that the restaurant is kept clean and organized, both at the front as well as the back of house.
To liaise and organize with Stewarding that the established cleaning schedules are strictly adhered to.
To issue repair and maintenance work orders to ensure the proper maintenance of the outlet.
To maintain a high standard of personal appearance and hygiene at all times.
To undertake any reasonable tasks as assigned by the Food and Beverage Department.
To liaise and inform Food and Beverage Department and Human Resources Department of all training sessions.
To develop departmental trainers and assign training responsibilities.
To conduct staff performance appraisals as required
To identify and develop young talents within the organization for future potential growth within the group.
To be able to perform any additional scope of duties if requested by the management.