Restaurant Manager ( Mondaine )

Established in 2000 in Turkey, Rixos pioneers the ‘ALL Inclusive, ALL Exclusive’ concept, inviting guests to discover a world of possibilities, with luxurious stays, inclusive of culinary delights from around the globe, live entertainment, daily sports, and fitness activities, sensorial spa and wellness journeys and fun-filled kids and teens activities. Each Rixos property presents a unique experience inspired by local culture, global influences, and our Turkish heritage, all within a setting of unparalleled luxury.

RESTAURANT MANAGER

Mondaine de Pariso Istanbul is a vibrant destination, offering a unique experience with its high-end cabaret-style dining. It represents a tapestry woven with the threads of bohemian luxury and the creative essence of a Parisian salon. Each room within Mondaine de Pariso narrates a vivid story through its lively decor, with areas like the Smokeroom and the Library creating distinct atmospheres of tranquility. Going beyond mere dining, it encapsulates the essence of Parisian nights, promising dynamic and unexpected experiences within a setting characterized by bohemian chic and bourgeois charm, fostering intimate social connections reminiscent of a cabaret.

In the realm of Mondaine de Pariso Istanbul, culinary indulgence intertwines with creative expression. Every dish invites guests to savor the pleasures of simplicity and comfort meant for sharing. Prepare to be enchanted by electrifying performances that blur the lines between audience and stage with an open musical program. Mondaine de Pariso Istanbul immerses you in a world of captivating songs enhanced by sensational sound and lighting effects, leaving an unforgettable impression on your senses.

Job Description

• Consistently offer professional, friendly, and engaging service
• To ensure that the monthly forecasted food and beverage revenue figures are achieved.
• To strictly adhere to the established operating expenses and that all costs are controlled.
• To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment, and FF&E requirements in line with the compilation of the Annual Business Plan.
• To ensure that the outlet is managed efficiently according to the established concept statements.
• 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 assign responsibilities to subordinates and to check their performance periodically.       
• To conduct daily pre‑ and post-shift briefings with employees on preparation, service and menu.
• To handle all guest complaints, requests, and enquiry’s on food, beverage and service.
• To plan and implement an effective sales plan and promotional activities in the outlet.         
• To provide the Director of Food and Beverage with recommendations for the advertising campaign and assist in putting together the advertising brief and attend subsequent meetings.

Qualifications

• University degree in a related discipline preferred
• Preferably luxury brand experience in a similar position
• Excellent communication and organization skills
• Strong interpersonal and problem solving abilities
• Ability to focus attention on guest needs, remaining calm and courteous at all times
• Excellent reading, writing and oral proficiency in English Language.
• Experienced in all aspects of A la carte service and equipment.
• Strong command of lead and trainee skills.