RESTAURANT MANAGER

"Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are, and you can find opportunities in brands that match your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

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"

Main Responsibilities : 

•To ensure that the assigned food and beverage outlet is managed successfully as an independent profit center.

• To monitor all costs and recommend measures to control them.

• To ensure that the Department Operational Budget is strictly adhered to.

• To ensure that the minimum operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.

• To monitor service and food and beverage standards in assigned outlet.

• To work in close collaboration with Head Chef to take corrective action where necessary.

• To handle all guest complaints, requests and enquiries on food, beverage and service.

• To establish a rapport with guests maintaining good customer relationship.

• To ensure that all Departmental Operations Manuals are prepared and updated.

• To ensure that all Food and Beverage forms and reports are forwarded accordingly.

• To conduct daily operations briefing with the Assistant Managers, Supervisors and line staff.

• Must be an example of the Sofitel Values, Brand Standards, and a champion of appearance & hygiene guidelines.

• Implements guidelines, policies and procedures according to Sofitel Guidelines & Standards.

• Must apply the Sofitel Food & Beverage rituals.

• To train and develop team members so that they are able to operate independently within their own areas.

• To assign responsibilities to subordinates and to check their performance periodically.

• To conduct yearly performance appraisal.

• To carry out quarterly, bi-yearly, yearly inventory of operating equipment.

• To carry out any other reasonable duties as assigned by the F&B Manager.

Other Duties:  

• To assist in the building of an efficient team of heartists by taking an active interest in their welfare, safety and development.

• Ensure you encourage them to maintain good relationships with their colleagues and all other departments.

• To ensure that all heartists report for duty punctually wearing the correct uniform/attire and name tag at all times and to ensure they maintain a high standard of personal appearance and hygiene and adhere to the hotel and department appearance standards.

• To ensure that all heartists provide a friendly, courteous and professional service at all times.

• To assist in the training of heartists ensuring that they have the necessary skills to perform their duties with the maximum efficiency and in the most productive manner.

• To supervise the heartists within the department, ensuring that the correct standards and methods of service are maintained as stated in the Hotel and Department Operations Manual.

• To ensure that you read the hotel's heartists Handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.

• To respond to any changes in the department as dictated by the needs of the industry, company or hotel and sharing your plan of action with your superiors.

• To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.

• To ensure rosters are posted and timesheets submitted on time.

• To ensure that all heartists are treated fairly and consistently as outlined in their terms and conditions of employment, local legislation, and company / hotel policies and procedures.

The following knowledge, skills and abilities are required:

• Attention to detail, style and aesthetics of hotel is critical.
• Outstanding verbal and written communications skills.
• Ability to attract new, dynamic talent who compliment the vision of the department / hotel.
• College Degree in Hospitality or similar field.
• 2 years experience in similar role.
• Fluent in English, Arabic and French

Sofitel Royal Bay Resort Agadir (opening in 2024)