Restaurant Manager (Kuwait) Kuwait City

Requirements

The posting does not specify formal education or years of experience requirements. The role calls for restaurant leadership capability, strong guest-service and team-management skills, and the ability to manage costs, maintain standards, and ensure operational compliance.

Job Summary

Your day to day:

•· Lead daily restaurant operations and ensure high service standards in line
with hotel procedures and brand requirements.

•·  Represent the outlet in daily F&B meetings and other operational meetings as
required.
•·  Conduct daily team briefings to review service standards, guest feedback,
promotions, and operational updates.
•·  Prepare staff schedules based on forecasts, business levels, and special
events.
•·  Monitor staff attendance, performance, grooming, and conduct regular
evaluations.
•·  Ensure all team members comply with InterContinental grooming and service
standards.
•·  Oversee sanitation, hygiene, and cleanliness in coordination with
Housekeeping and Stewarding.
•·  Ensure service stations, bar areas, and operating equipment are properly
maintained and stocked at par levels.
•·  Control beverage, cigar, and cigarette stocks in line with hotel procedures.
•·  Monitor casual labor and overtime to ensure labor costs remain within the
approved budget.
•·  Maintain strong guest engagement by welcoming, seating, and thanking guests
upon departure.
•·  Handle guest feedback and complaints professionally and implement corrective
actions when necessary.
•·  Maintain updated records of regular and VIP guest preferences to enhance
personalized service.
•·  Promote upselling initiatives to maximize revenue and achieve sales targets.
•·  Support and organize outlet promotions and marketing activities to drive
business.

 •·  Monitor competitor outlets and provide market feedback reports.

•·  Ensure compliance with licensing laws and regulations related to alcohol
service.
•·  Maintain accurate department records, booking procedures, and table plans.
•·  Delegate responsibilities effectively to ensure smooth operations during all
service periods.
•·  Foster a positive work environment that promotes team morale, motivation,
and efficiency.
•·  Maintain confidentiality of business and guest information.
•·  Ensure full compliance with health, safety, and FLS policies, including
proper use of safety equipment and reporting of hazards or incidents.
•·  Perform any other duties as assigned by senior management.

Responsibilities

Lead daily restaurant operations, maintain hotel and brand service standards, and manage staffing, guest engagement, sanitation, and regulatory compliance. Control labor and inventory costs, support promotions and sales targets, and maintain accurate operational and guest records.

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