Restaurant Manager

Requirements

• Minimum 4 years of experience in F&B management within a luxury hotel environment preferred.
• Strong interpersonal, leadership, and problem-solving skills.
• Highly organized with excellent planning abilities.
• Goal-oriented with strong results focus.
• Strong analytical skills with proven ability to lead and develop teams.
• International experience is an asset.
• Energetic, enthusiastic, self-motivated, and charismatic team player.
• Our commitment to Diversity & Inclusion:
• We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.
• Why work for Accor?
• By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

Additional Information

At Raffles Makkah Palace, exceptional service and memorable dining experiences are the hallmarks of every outlet. As Restaurant Manager, your leadership, passion for hospitality, and commitment to excellence will drive outstanding operational results while ensuring your restaurant remains a preferred dining destination and an inspiring workplace. Summary of Responsibilities: Reporting to the Assistant Director Food & Beverage, responsibilities and essential job functions include but are not limited to the following: Consistently offer professional, friendly, and engaging service. Lead and manage the restaurant team in all aspects of the department and ensure service standards are followed. Handle guest concerns promptly, efficiently, and professionally. Assist in the recruitment, training, and development of colleagues. Balance operational, administrative, and colleague needs. Conduct regularly scheduled departmental meetings. Maximize revenues by working closely with the Food & Beverage team to implement agreed strategies, practices, and promotions. Maintain full knowledge of all menus, promotions, and outlet operations. Manage departmental budgets, costs, and profitability targets. Ensure compliance with outlet policies, procedures, hygiene, and service standards. Follow all safety and sanitation regulations related to food and beverage handling. Promote guest satisfaction and continuous service improvement. Perform any other duties as assigned.

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