Restaurant Manager - Chinese Restaurant

Nestled in the city's heart, Mandarin Oriental Downtown, Dubai, offers a stunning fusion of modern design with a touch of oriental flair, redefining hospitality standards.

With unparalleled views of Dubai's skyline, the iconic Burj Khalifa, and the sparkling Arabian Sea, this urban retreat offers 224 luxury Residences and 259 Rooms & Suites.

Going beyond traditional hospitality, Mandarin Oriental Downtown, Dubai, it's not just a hotel but a lifestyle destination, offering relaxation, luxury, and memorable experiences.

Scope of Position

The Restaurant Manager will assume full responsibility of all related operational, administrative and financial aspects of the designated restaurant- reporting into the Restaurant General Manager. 

Responsibilities

• Oversee all operational aspects of the restaurant as appropriate and be able to prioritise the required level of engagement in both areas depending on business volumes and other related parameters.
• Enforce and monitor that all operational standards, as per our policies, SOP and quality measures are always in place.
• Supervises the maintenance and cleanliness of the restaurants at all times and carry out monthly or more frequent walk-throughs with the respective engineering and housekeeping colleagues and follow up accordingly on the produced reports to achieve an immaculate environment.
• Work closely with the respective Outlet General Manager and Head Chef to plan menus, prices and promotional events for the restaurants in order to maximize revenue generating opportunities in line with market demands.
• Ensure that reservations are managed well within the outlet and seating capacities are effectively maximised.
• Constantly identify areas for improvement in service and food and beverage quality by reviewing various service quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly, also in cooperation with the respective Chef de cuisine.
• Observe all aspects of the business forecasts and plan effectively to make most efficient arrangements for manpower, equipment and supplies accordingly.
• Ensure accuracy of all menus: current, spelled correctly, clean and presentable and ascertain menu descriptions are up to date and distributed appropriately.
• Maintain solid records of all Annual Leave and Public Holiday clearance and assure none are accumulated within the outlet.
• Attend and participate in all required meetings as scheduled.
• Be fully conversant with the local laws and customs regarding the serving of alcohol and in particular the variations regarding the license under which his/her restaurant operates. All staff under his/ her leadership are aware of these laws and license requirements and practice responsible service of alcohol.
• Maintain a clear overview of all POS - point of sales related set ups and carry out regular check on accuracy of all items.
• Observe the competition, current market and international trends, prices with the market and other new ideas and react accordingly.
• Provide leadership, direction and support to all Restaurant colleagues at any time.
• Train, evaluate and schedule all colleagues in accordance with the applicable standards, policies and as per the overall business requirements.
• Ensure that MOHG’s grooming, and appearance standards are implemented and maintained at all times to reflect an image of professionalism and care.
• Encourage proactive, efficient and effective inter-departmental communication within and beyond the F&B division in order to promote a climate of teamwork and enthusiasm.
• Personally, monitor and follow through on any requirements of VIP guests who are dining in the restaurants.
• Ensure guest satisfaction from arrival to departure in accordance with the MOHG Legendary Quality Experiences (LQEs) standards
• Constantly drive and motivate the team to create specific WOW moments to surprise and delight guests in the restaurants.
• Effectively handle any kind of guest complaints being verbal or written.
• Extremely organized and possess a solid administrative capability.
• Proven ability to successfully support, motivate and lead a large and diverse team.
• Ability to organize large projects and events.
• Able to use documented performance management systems and handling disciplinary processes.
• Perform job with attention to details and the ability to organize and handle multiple tasks.
• Competent computer skills including MS Office or equivalent.
• Ability to understand effective approaches to communicate with different individuals.
• Develop team members at all times.
• Able to empower colleagues and communicate clearly with other managers.
• Strong on the job and classroom style training skills.
• Able to constantly update all training materials.

Skills & Qualifications

• High School qualification or equivalent.
• Degree or Higher National Diploma in Hospitality/Hotel/Business Management.
• 3-5 years’ experience as a junior manager in a luxury hotel or high-end independent restaurant.
• International work experience in at least two of the following regions: Asia, Europe, North America and preferably Middle East.
• Restaurant pre-opening experience is a plus.
• Ability to understand guest needs and expectations and to deliver superior guest service through own initiative and through driving and motivating his/her team accordingly.
• Ability to work long hours with a strong focus on operational excellence.
• Experience with restaurant point of sales and cashiering procedures.
• Solid knowledge of Fine Dining service procedures and standards as well as casual dining procedures.
• Excellent verbal and written communication skills in English.
• Verbal and written communication skills in Arabic or other languages are preferred.