Outlet Manager

We are far more than a worldwide leader in hospitality. We welcome you as you are and offer opportunities to find a role and brand that truly match your personality and aspirations. At Ennismore, we are committed to supporting your growth and learning every day, ensuring that your work brings purpose and fulfillment to your life. During your journey with us, you will have the opportunity to explore limitless possibilities, shape your own story, and help us imagine the future of hospitality together.

Rixos Murjana is a self-contained paradise where everything you desire is effortlessly within reach. Consistently offering guests hospitality experiences that transcend the ordinary, this new Rixos Hotels’ property in Saudi Arabia is set to redefine hotel stays in the Kingdom. Spanning 275,000 square metres, the very best of indulgence, relaxation, and adventure come together in an All-Inclusive experience like no other- all-encompassing, uncompromising, and unmatched.

MAIN DUTIES AND RESPONSIBILITIES:

1. To assist the Director of Food & Beverage in the formulation of the Annual Operating Budget, determining outlet projected revenues and expenses, operating equipment, and FF&E requirements in line with the compilation of the Annual Business Plan.

2. To ensure that the monthly forecasted Food & Beverage revenue figures are achieved while strictly adhering to established operating expenses and ensuring effective cost control.

3. To ensure that the Restaurant is managed efficiently according to the established concept statements and that all operating and service standards outlined in the Departmental Operations Manual are consistently adhered to.

4. To assign responsibilities to subordinates, monitor their performance periodically, and provide appropriate guidance and support.

5. To assist in the operation and remain visible throughout the entire meal period to ensure smooth operations and service delivery.

6. To establish and strictly adhere to par stocks for all operating equipment and supplies, ensuring that the outlet is adequately equipped.

7. To conduct and assist the Back of House Manager / Chief Steward with monthly inventory checks and carry out monthly, quarterly, bi-yearly, and yearly inventories of operating equipment.

8. To control the requisitioning, storage, and careful use of all operating equipment and supplies.

9. To conduct daily pre-shift briefings for employees covering preparation, service, menu information, and operational requirements.

10. To attend twice-monthly Food & Beverage Meetings, Daily Operations Meetings, and all other meetings as required by Executive Management.

11. To conduct monthly employee meetings and provide the Director of Food & Beverage with a summary of issues, concerns, and proposed solutions.

12. To prepare for and participate in the Monthly Objective Review.

13. To liaise with the Kitchen and Beverage departments regarding daily operations, food and beverage quality, and service standards.

14. To handle all guest complaints, requests, and enquiries regarding food, beverage, and service, while maintaining strong guest relationships and assisting in updating guest history.

15. To ensure that outlet cashiering procedures are strictly adhered to and that a staff member is always available to assist with guest enquiries.

16. To identify, in conjunction with the Director of Food & Beverage, market needs and trends and monitor and analyze the menus and products of competitive French restaurants.

17. To assist the Chef de Cuisine in developing and promoting menu "specials."

18. To plan and implement effective sales plans and promotional activities within the outlet, including monthly hotel concierge visits to promote the restaurant.

19. To provide the Director of Food & Beverage with recommendations for advertising campaigns, assist in preparing advertising briefs, and attend subsequent meetings.

20. To revise and update the outlet Departmental Operations Manual on an as-needed basis and participate in the formulation of the Annual Marketing Plan, establishing marketing activities in line with the Annual Business Plan.

21. To submit to the Food & Beverage Office, before opening the outlet, the required Operations Manual, Opening and Closing Procedures, Outlet Policies and Procedures, Pricing Structure, and Food and Beverage Menu.

22. To maintain the Sunny Bar Daily Log Book.

23. To submit the required Monthly Outlet Report, Vacation Planner, Monthly Objective Review, and Monthly Training Report to the Food & Beverage Office.

24. To plan weekly rosters and work schedules to ensure the outlet is adequately staffed to handle the level of business and submit a copy to the Human Resources Department.

25. To maintain the outlet bulletin board and ensure all relevant information is kept current and communicated to employees.

26. To submit all guest and employee incident reports and report all "Lost and Found" items in accordance with established procedures.

27. To ensure that the outlet is kept clean and organized in both front-of-house and back-of-house areas, liaising and coordinating with the Stewarding and Housekeeping Departments to ensure established cleaning schedules are strictly followed.

28. To issue repair and maintenance work orders and follow up to ensure the proper maintenance of the outlet.

29. To maintain a high standard of personal appearance and hygiene at all times.

30. To undertake any reasonable tasks as assigned by the Food & Beverage Department.

31. To liaise with and inform the Food & Beverage and Human Resources Departments of all training sessions, develop departmental trainers, and assign training responsibilities.

32. To conduct staff performance appraisals as required and identify and develop young talent within the organization for future potential growth within the group.

Qualifications & Experience

• Must be fluent in Arabic.
• Diploma or degree in Hospitality Management or a related field.
• 7-8 years of relevant Food & Beverage experience.
• Previous experience in a 4- or 5-star hotel/resort environment.
• Previous experience in a supervisory or managerial F&B position.
• Strong knowledge of restaurant/outlet operations.
• Knowledge of HACCP and food safety standards.
• Strong leadership, communication, and interpersonal skills.
• Strong guest service and problem-solving abilities.
• Good understanding of revenue, cost control, and F&B operations.