Restaurant Manager- Taiko Asian Restaurant

Description of the Firm SUMMARY OF THE COMPANY We are much more than just a global leader. More than 240000 men and women share a special trait. We welcome the entire world each and every day. Millions of people are in our care. Curiousness moves each of us. We enjoy integrating cultures. We are pleased with our distinctions. Yes, we are the pioneers. However, we want to go further, with passion, imagination, and audacity. the obelisk, the SOFITEL DUBAI The largest Sofitel Middle Eastern property is Sofitel Dubai the Obelisk. In the heart of Dubai, the hotel has 594 luxury guestrooms, including 68 suites and 96 serviced apartments. Residents and guests gather to celebrate the French “Joie de vivre” at a number of hip restaurants and bars, including a contemporary Asian restaurant, a Gastro Pub, a French Brasserie, and Pool Bar & Lounge. Visitors have the choice to loosen up at the Sofitel Spa with L’Occitane and outside pools with private cabanas or exercise in a completely fledged wellness place. One state-of-the-art ballroom is available to business travelers, making it ideal for the most sought-after social gatherings. The meeting space is 1,589 square meters. The renowned design elements of Wafi will be reflected in the Sofitel Dubai the Obelisk, which will infuse the brand’s essence by capitalizing on a perfect balance of modernism and ancient Egypt. Join us as the next Heartist and assist us in making Sofitel Dubai the Obelisk a truly welcoming destination if you are as excited as we are about connecting hearts and demonstrating your guest passion! Description of Job The Situation to oversee the restaurant as a whole, adhering to predetermined goals for the highest possible standards of professional management and administration as well as fair and efficient employee development. Essential Roles and Responsibilities • Managing relationships with all stakeholders, including your restaurant team, signature Chef Schiloh, and Chef de Cuisine • Inspire, discipline, direct, and supervise all restaurant employees’ work. • Create and keep up training programs to maintain a high level of staff professionalism. • Take charge of the restaurant’s day-to-day operations • Handle complaints and effectively recover services • Check to see that standards and F&B policies and procedures are followed. • Ensure that every employee is well-versed in the product. • Perform regular quality checks on food and beverage • Follow accounting procedures that have been established. • Hold monthly one-on-one meetings with employees to set goals, track progress, and update performance logs as needed • Hold daily roll plays and check that employees follow grooming guidelines. • Create maintenance plans • Coordinate inventory and breakage control with stewarding • Keep a daily log book that contains information about the operations that is clear and concise. • Make a guest database with the preferences of regular visitors. • Set employee schedules in accordance with budgeted labor costs to maintain hotel service standards. • Delegate tasks to subordinates and regularly evaluate their performance. • Set up routines for operating equipment cleaning each week. • Participate in weekly walk-throughs with the Hygiene Manager, Housekeeping, and Engineering Departments to oversee the organization and cleanliness of departmental areas. • Manage the restaurant’s equipment stock. • Monitor staff members’ appearance, demeanor, and level of professionalism on a regular basis. • In accordance with the Sofitel standards operating procedures, come up with unique new promotions that will make guests happier. • Work with Public Relations to plan the promotion and coordinate menu cycles with the Chef of the Cuisine. Qualifications QUALIFICATIONS • A diploma or equivalent in hotel and restaurant management EXPERIENCE • At least three to five years of hotel experience