Overview
Restaurant Manager Jobs in Abu Dhabi Emirate, United Arab Emirates at Le Royal Méridien Abu Dhabi
Title: Restaurant Manager
Company: Le Royal Méridien Abu Dhabi
Location: Abu Dhabi Emirate, United Arab Emirates
All Day Dining (Cafe Palmier) – Restaurant Manager
Candidate Profile:
- 2-4 years of Restaurant Manager experience in 5-star luxury hotels or simila
- Demonstrated track record of improving guest satisfaction scores and upholding brand standard
- Strong leadership, coaching, and interpersonal skill
- Proficiency in POS systems and guest feedback platform
Role Overview
Lead daily operations of the all-day dining outlet with an unwavering focus on guest satisfaction and strict adherence to brand standards – ensuring every guest, at every meal period, receives a consistent, memorable experience that reflects the brand's identity and value
Key Responsibilities
Guest Satisfaction (Top Priority)
– Champion a guest-first culture; personally engage with guests during service to gather feedback and ensure expectations are exceeded
– Proactively identify and resolve service issues before they escalate; own service recovery when things go wrong
– Monitor guest satisfaction scores (e.g., surveys, online reviews, comment cards) and drive continuous improvement action plans
– Build rapport with repeat and VIP guests, anticipating preferences and personalizing their experience
– Empower staff to make on-the-spot decisions that prioritize guest happiness within brand guidelines
Brand Standards
– Ensure strict compliance with brand SOPs across service sequence, plating, ambiance, uniforms, and guest interaction scripts
– Conduct regular brand audits and mystery-shopper reviews; close gaps immediately through coaching and retraining
– Maintain outlet cleanliness, décor, table settings, and overall presentation in line with brand identity at all times
– Ensure menu presentation, food quality, and beverage service consistently reflect brand positioning
– Train and certify all staff on brand values, service philosophy, and standard operating procedures during onboarding and ongoing refreshers
Operational Management
– Oversee daily operations across breakfast, lunch, and dinner service
– Recruit, train, schedule, and supervise front-of-house staff
– Collaborate with the kitchen team on menu planning, quality control, and food presentation
– Manage inventory, cost control, and vendor relationships
– Control labor and F&B costs while protecting service quality and guest experience
– Ensure compliance with health, safety, and hygiene regulations
– Analyze sales data and guest feedback trends to inform service and operational improvements
– Conduct performance reviews with a strong emphasis on guest-service metrics and brand compliance
– Plan and execute promotions or events that enhance guest experience while staying true to brand identity
