RWAML- Outlet Manager - Olea

Rosewood Hotel Group; Tabuk Province; On-site; SAR 120,000 - 180,000; Full time

Job summary

Rosewood Hotel Group is seeking an experienced Assistant Restaurant Manager to oversee all facets of the outlet, ensuring service excellence and adherence to brand standards. You will direct staff, control costs, and maintain impeccable guest relations across daily operations.

Responsibilities include coordinating schedules, reviewing daily specials with the Chef, and ensuring timely service while upholding cleanliness and safety policies.

Qualifications

• Minimum three years’ experience as an Assistant Restaurant Manager/ Captain.
• Education: High school graduate, some college.
• Must communicate in English with guests and colleagues.
• Knowledge of food and beverage service styles and cost controls.

Responsibilities

• Manage outlet operations in line with hotel standards and brand philosophy.
• Direct staff, coordinate schedules, and ensure service quality during shifts.
• Monitor guest satisfaction and handle complaints to maintain standards.
• Review daily specials, 86 items, and communicate updates to staff.
• Oversee P.O.S., cash handling, and nightly close procedures.

Skills

Guest service leadership

Team leadership

Communication in English

Food & beverage knowledge

Cost controls awareness

Problem solving

Education

High school graduate, some college

Tools

Seven Rooms system

BirchStreet

Oasys Payroll

P.O.S. systems

Job description

Overview/Basic Function:

Responsible for the management of all aspects of the outlet functions, in accordance with hotel standards. Directs, implements and maintains a service and management philosophy which serves as a guide to respective staff.

Responsibilities:

• Maintain complete knowledge of:
  • All brands for non-alcoholic selections available in restaurant.
  • The characteristics and description of every wine/champagne by the glass and major wines on the wine list.
  • Designated glassware and garnishes for drinks.
  • All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.
  • Daily menu specials, 86 items.
  • Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.
  • P.O.S. and manual system procedures.
  • Daily house count, arrivals/departures, V.I.P.'s.
  • Scheduled in-house group activities, locations and times.
  • Correct maintenance and use of equipment.
  • All department policies/service procedures.
  • Seven Rooms system
  • Well versed with Costing and BirchStreet system for ordering.
  • Well versed with Oasys for the Payroll
• Check storage areas for proper supplies, organization and cleanliness. Instruct designated associates to rectify any cleanliness/organization deficiencies.
• Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
• Requisition linen required for business and assign staff to transport such to the restaurant.
• Meet with the Chef to review daily specials and 86 items, update board throughout shift. Ensure that staff are aware of such.
• Periodically check with the Front Desk to review updates on house count and arrivals.
• Review of sales for previous day; resolve discrepancies with Accounting. Track revenue against budget.
• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.
• Ensure that staff report to work as scheduled. Document any late or absent associates.
• Coordinate breaks for staff.
• Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks.
• Monitor the preparation of station assignments, ensuring compliance with departmental standards.
• Conduct Pre-Shift meetings (briefing) with staff and review all information pertinent to the day's business.
• Conduct De-Briefing post the operations for each meal period.
• Inspect grooming and attire of staff; rectify any deficiencies.
• Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective associates.
• Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective associates.
• Inspect table set-ups; check for cleanliness, neatness and agreement to departmental standards; rectify deficiencies with respective associates.
• Inspect all aspects of the restaurant environment ensuring compliance with standards of cleanliness and order. Direct respective associates to rectify deficiencies.
• Ensure that the Hostess Desk is clean, organized and stocked with designated supplies.
• Review the Seven Rooms system, pre-assign designated tables and follow up on all special requests.
• Ensure that specified number of menus, both food and beverages are available and are in good condition for each meal period.
• Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization.
• Monitor and assist Hostess in greeting and escorting guests to their tables according to Standard of Procedure.
• Ensure that tables are set up to their best to service the guests.
• Anticipate heavy business times and organize procedures to handle extended waiting lines.
• Anticipate guest's needs, respond promptly and acknowledge all guests.
• Always promote positive guest relations.
• Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.
• Monitor and handle guest complaints and ensuring guest satisfaction.
• Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.
• Check the status of all orders and ensure that they are delivered within designated timelines.
• Monitor and ensure that all tables are cleared up and reset according to department procedures.
• Monitor and maintain cleanliness and working condition of departmental equipment, supplies and work areas.
• Assist all associate with their job functions to ensure optimum service to guests.
• Answer outlet phone within 3 rings, using correct verbiage and telephone etiquette as per SOP.
• Access all functions of the P.O.S. system in accordance with specifications.
• Handle void checks in accordance with Accounting procedures.
• Assist Servers with expediting payment challenges.
• Ensure all cashiering procedures are processed in compliance with Accounting standards.
• Issue manual checks when the system is down and ensure accountability in such situations.
• Run system-closing reports and ensure that all Server’s checks are closed before they sign out.
• Ensure all closing duties for associates are completed before staff signs out.
• Conduct a 1-week formal training program on the required job functions with criterion expected and department orientation with new hires. Conduct ongoing training with existing staff.
• Provide feedback to the team on their performance. Handle disciplinary problems and counsel associates according to hotel standards.
• Foster and promote a cooperative working environment, maximizing productivity and associate morale.
• Prepare and submit daily/weekly payroll and tip distribution records.
• Complete work orders for maintenance repairs and submit to Engineering.
• Contact Engineering directly for urgent repairs.
• Document pertinent information in department logbook.
• Complete all paperwork and closing duties in accordance with departmental standards.
• Review status of assignments and any follow-up action with the Supervisors.
• Exhibit a friendly, helpful and courteous manner when dealing with guests and associates.
• To maintain and comply with brand and LQA standards
• To continuously support direct supervisor assuring service complies with FORBES and LQA standards.
• To assure the knowledge of both FORBES and LQA standards
• Take ownership to represent the brand by applying brands standards on every occasion

Occupational Safety & Health Responsibilities:

• Take reasonable care of their own health and safety.
• Take reasonable care of the health and safety of a person and the workplace, that may be affected by their acts or omissions at work.
• Cooperate with full compliance with Hotel's developed Safety & Health policies.
• Report to immediate Manager regarding any situation which they have reason to believe could present a hazard and which they cannot themselves correct.
• Report all incidents and work-related injuries; and
• Not intentionally or recklessly interfere with or misuse anything provided (e.g. Equipment & machinery, PPE, etc.) at the Hotel's workplace in the interest of health, safety, welfare or protection or management of the workplace.
• Participate in conduct of Safety & Health related planning and implementation in order to achieve the Hotel's Safety & Health objectives, targets & program.
• Attend all training arranged by Hygiene, Health & Safety Manager such as Safety Induction, on the job training, toolbox talks, etc.

Accountability:

• Held accountable and committed whatever it takes to comply with the company's Safety & Health Policies and Procedure, & Operational Works Instruction and any other relevant legislation applies within the organization.
• Held accountable to take care of his own health and safety, other person in the workplace that may be affected by their acts or omission at work.
• To report to his respective Manager.

Qualifications:

• Experience: Minimum three years’ experience as an Assistant Restaurant Manager/ Captain, preferably in a luxury or ultra-luxury environment.
• Education: High school graduate, some college.
• General Skills: Must be able to perform job functions with attention to detail, speed and accuracy, prioritize, organize and follow-up; be a clear thinker, remain calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
• Technical Skills: Knowledge of various food service styles (i.e., French service, Russian service, Tableside Flambé service, Butler style service); ability to satisfactorily communicate in English with guests, management and co-workers to their understanding; ability to compute basic mathematical calculations; familiarity with food and beverage cost controls.
• Language: Required to speak, read and write English, with fluency in other languages preferred.
• Physical Requirements: Must be able to exert physical effort, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.