Restaurant Manager – French Brasserie

Company Description

Rixos Qetaifan Island North

Opening in 2023, Rixos Qetaifan Island North will comprise a 345-key hotel, along with a souq encompassing 11,000sqm of leasing space, a beach club, a theme park, and a waterpark. The resort will boast panoramic views of the Arabian Gulf. Rixos plans to provide a platform for showcasing Qatar as a tourism destination. One of the country's biggest draws will be Qetaifan Island North's Waterpark attraction. The Rig 1938 is the world's highest tower of its kind, reaching 82 metres.

Job Description

Restaurant Manager French Brasserie

The successful candidate will assist the General Manager in overseeing daily activities, managing the team, and ensuring the overall success of the restaurant. This position requires strong leadership skills, a passion for delivering excellent service, and a commitment to maintaining high standards.

• Support the General Manager in recruiting, training, and developing a skilled and motivated restaurant team.
• Work closely with the General Manager to execute and enforce standard operating procedures.
• Oversee daily operations, including staffing, inventory management, and compliance with health and safety regulations.
• Collaborate with kitchen staff to ensure seamless coordination between front-of-house and back-of-house operations.
• Respond to customer feedback, address concerns, and implement improvements to enhance the overall dining experience.
• Contribute to cost control initiatives, including inventory management, labor scheduling, and waste reduction.
• Ensure compliance with food safety standards, sanitation guidelines, and health department regulations.
• Monitor and maintain the quality of food and beverages served, addressing any issues promptly.
  
  

Qualifications

• Bachelor's degree in Hospitality Management, Business Administration, or a related field.
• Proven experience as an Assistant Restaurant Manager in a French restaurant for at least 2 years.
• Strong leadership and team management skills.
• Excellent communication and interpersonal abilities.
• Knowledge of restaurant operations, including front-of-house and back-of-house processes.
• Familiarity with financial management and reporting.
• Familiarity with industry trends, customer preferences, and competition.
• Certification in food safety and sanitation is a plus.
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