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The Daily Restaurant Manager

Job Number
Full Time
Rove Port Saeed
Job posting
28 Jul 2016

Key Accountabilities


  • Maintains a clean and tidy office space work area
  • Ensures staff have the necessary tools to complete their daily administrative tasks
  • Ensures all departmental reports, schedules, menus, logbooks, guest comments reports, guest history records and correspondence are completed in liaison with the F&B Management accurately and punctually
  • Ensures proper requisitioning and controlling of supplies
  • Attends meetings and briefings as directed by F&B Management
  • Responds to any changes in the F&B function as dictated by the company

Proactively updates direct superior on status of assignments and tasks 

 Commercial / Financial / Sales & Marketing

  • Assist in the preparation of the department Sales and Marketing plans
  • Assist in the preparation of the department budget and forecast
  • Ensures the outlet operational budget is in line and that costs are strictly controlled to maximize profitability
  • Maximizes profitability by increasing turnover (revenue and covers) as a priority and controlling costs as a second priority
  • Generate and analyse appropriate reports according to business needs
  • Controls and manages void cheques, complimentary meals, guest entertainment per accounting procedures
  • Promotes identity of the outlet, build relations and a sense of personalized service toward guests
  • Participates in public relations activities, sales calls and promotional activities designed to stimulate business

Constantly strives to promote operation awareness and grow revenue income


  • Maintains accurate and complete knowledge of all products (F&B), services, facilities, equipment, procedures and policies, standards, promotional activities, business requirements, etc.
  • Formulates and continually updates Departmental Operations Manual detailing standards of performance, policies, procedures, and service standards in accordance with company vision, values, guidelines
  • Maintains excellent knowledge of all F&B products and services
  • Manages any complaints and customer requirements
  • Ensures guest satisfaction is monitored and where appropriate, rectified throughout their meal experience
  • Ensures high standard of repair and maintenance to operating equipment
  • Ensures opening and closing duties are completed timely
  • Ensures presentable uniforms and grooming standards are maintained for all front line staff
  • Conducts regular briefing and meetings to keep staff well informed of policies, procedures, activities, comments
  • Ensures seem less work flow and good co-operation with Kitchen team to deliver smooth service and high quality product to guests
  • Ensures high standard of cleanliness in all areas of operation

Co-ordinates and implements all F&B food promotions and programmes

Purchasing / Control / Stores

  • Ensures all food orders reach purchasing according to the hotel standard and with all necessary information
  • Ensures orders are according to the established guidelines by completing necessary forms
  • Signs for all purchase orders in respect to quantities ordered
  • Work with Purchasing to ensure prompt and efficient purchasing, issuing of supplies, stock control, inventory
  • Co-ordinate with the Mixologist and Purchasing the efficient supply and storage of beverages to meet operational requirements according to par levels
  • Checks and controls food deliveries for quality and correct storing
  • Checks and keeps records of all beverage and front of house chiller units regarding temperature, condition equipment, expiry dates
  • Co-ordinates monthly inventory for F&B and stores together with Cost Controller
  • Provides cost controller with the necessary information for all beverage recipe calculations
  • Advises purchasing in respect of quality and quantity (together with Kitchen)

Ensures all relevant credits from accounting are posted and recorded

 Human Resources

  • Ensures all staff are familiar with the Hotels emergency procedures
  • Delivers regular technical skills training to staff
  • Ensures proper instruction and training to operate all machinery in his / her work area
  • Ensures correct scheduling of employees to maintain standards of service
  • Ensure employees report for duty on time and maintain a high standard of personal grooming
  • Maintains a monthly overview of vacation and public holiday balance of all his staff
  • Treats all ambassadors with respect and integrity
  • Maintains ongoing training programs in good cooperation with the training manager
  • Conducts performance appraisals for all employees
  • Supervises orientation programme for all new employees to the outlet


Qualifications, Experience and Skills

Minimum Qualifications

  • Hospitality Management qualifications 
    • Industry Degree or Diploma from University, Hotel School, Hospitality Training Providers
    • Trade Certificates from Hotel Schools, Hospitality Training Providers
  • Additional Industry Accreditation from Professional Training Courses attended/participated

Typical Experience: 

  • Minimum of 10 years industry experience including 2 years as a Manager
  • Minimum of 3 years supervisory level experience in international hotel or restaurant environments
  • Preferably minimum of 5 years industry experience in high volume F&B operation

 Job-Specific Knowledge & Skills

  • Expert customer service skills and theoretical knowledge of F&B
  • Advanced knowledge of global F&B
  • Quantified experience in food safety and hygiene
  • Competent in Word, Excel, FMC and other software packages
  • Cash handling and cashiering experience
  • Highly competent oral and written skills
  • Sound knowledge of stock control and financial budgets
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