Outlet Manager - Pool

Mandarin Oriental Hotel Group

Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world.

Increasingly recognized for creating some of the world’s most sought-after properties, the Group provides 21st century luxury with oriental charm. Above all, Mandarin Oriental is renowned for creating unique hotels through distinctive design and a strong sense of place, luxury hotels right for their time and place. 

Situated in a prime beachfront location, Mandarin Oriental, Muscat is a chic urban resort that offers 150 stylishly appointed guestrooms and suites, five restaurants and bars, a lush Spa at Mandarin Oriental, and an outdoor swimming pool. The hotel features a one-of-a-kind ballroom boasting spectacular views of the Arabian Sea as well as a variety of banquet and meeting spaces to accommodate social and business events.

For those seeking a luxury living experience in one of Muscat’s most desirable districts, an exclusive collection of 155 Residences at Mandarin Oriental combine the Group’s legendary service, world-class amenities and sweeping sea or mountain views.

The Restaurant Manager contributes to the operational and financial aspects of the restaurant/bar operation. He/she ensures the implementation and consistency of the company standards and supports the Director of F&B in driving forward the F&B ambitions of the property, while working under guidance of Assistant Director of F&B. 

1. General:

• It is part of your role to understand and disseminate/communicate all corporate and hotel policies and standard operating procedures to the colleagues.
• MOHG Code of Conduct requires that all business activities and business decisions comply with the general law, and with all rules, regulations and other requirements.
• It is part of your strategy to fully understand and support in all aspects the Mandarin Oriental, Muscat Human Resources Strategic Policy.
• It is part of your role and your responsibility to fully support all learning and development activities.
  • On The Job trainers and trainings.
  • Group Training Technique trainers and trainings.
  • Update and maintain a complete Training Matrix for your department.
  • Update and maintain Job Description and Job Specification Matrix for your department.
• Ensure the colleagues’ career path and development needs are being prioritised and documented in accordance with the MO Profile online system.
• Hold monthly meetings with all colleagues to assure they have a forum to voice any concerns or challenges and share departmental and hotel information.
• You shall take all reasonable steps to safeguard stored information, and not divulge or otherwise transfer any personal data concerning the guests, customers or colleagues, or any confidential information concerning the hotel unless with the appropriate authority.
• Use of the hotel’s network, computers or internet access which is in the hotel’s view unreasonable or inappropriate, for example gambling, chatroom, or pornographic material, is a serious breach of hotel policy and grounds for summary dismissal.
• Support and adhere to all policies & procedures relating to Safe, Sound and Sustainable at Mandarin Oriental.
• Ensure compliance with the MOHG Social Media Policy, i.e. to be fully responsible for the content you publish on any social media platform, including your personal site.
• Mandarin Oriental, Muscat has zero tolerance on all forms of harassment or discrimination, i.e. it is strictly forbidden to discriminate on the basis of gender, disability, including physical or medical condition, race, colour, religion, national origin, ancestry, citizenship, age, sexual orientation, marital status, or for any other reason.
• Act as a hotel ambassador at all times.
• To carry out any additional duties requested by management, related to hotel operational activities

1. Departmental:

• Ensure that restaurant team have good knowledge of food and beverage and take responsibility for the delivery of this knowledge to the guest.
• Ensure that all staff arrive for and finish shifts at correct time.
• Develop strategies to ensure staff are correctly managed and staff problems can be remedied.
• Ensure that tables are arranged and set up accordingly.
• Ensure that service stations are correctly arranged and set-up.
• Ensure that all staff are familiar with correct billing procedures.
• Maintain all equipment in good condition and ensure staff is trained to handle all of it.
• Arrange daily meetings for staff/attend daily meetings.
• Attend all training sessions arranged by MO.
• Ensure up-to-date training materials are circulated to relevant staff.
• Ensure small groups of VIP guests are catered for according to MO standards.
• Ensure correct quality and presentation of all dishes and drinks is being communicated to staff.
• Ensuring that venue operates efficiently and profitably while maintaining standards in terms of food, service, health & safety and reputation.
• Communicate venue performance to Director of F&B.
• Creating and executing plans for department sales, profit and staff development.
• Ensure all staff seek to reduce loss and maximise profitability wherever possible.
• Supervise F&B service by directing and guiding his/her subordinates.
• Ensure that the restaurant area is adequately staffed during his/her shift and to notify his/her superior of any shortages in line with budgeted targets.
• Identify and carry out any specific training and development needs among the team.
• Ensure the performance of staff is accurately managed, assessed and acted upon.
• Support the company’s philosophy and company culture using Legendary Quality Experiences on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement.
• Support company's philosophy and company culture through the use of Departmental Legendary Quality Experiences on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement.
• Support the company’s philosophy and company culture through the use of Guiding Principles and D.E.L.I.G.H.T as part of ensuring Guest Satisfaction and the achievement of our Mission Statement.
• Ensure guests preferences are remembered by staff and delivered on.
• Ensure all relevant supervisors are trained to take reservations.
• Ensure greeting, seating and taking orders by staff are all done to MO standards.
• Be aware of outlet up-selling strategy and communicate to all relevant staff.
• Ensure food and beverages are presented to guests according to MO standards.
• Ensure guests’ satisfaction is met by every member of staff.
• Ensure staff know how to handle special requests and VIPs.
• Ensure that hotel grooming and hygiene standards are being maintained, enhancing a professional image.
• Ensure that the environment of the venue is being maintained to MO standards.
• Be aware of, and comply with, safe working practises as laid down under FLHSS. This will include your awareness of any specific hazards at your workplace.
• Be aware of and comply with local and relevant Food Hygiene Standards.
• Wear any appropriate protective clothing provided by or recommended by the Hotel.
• Report any defects in the building, plant or equipment according to the Hotel procedures.
• Ensure any accidents to colleagues, guests or visitors are reported in accordance with Hotel procedures.
• Attend all statutory fire training and to be fully conversant with and abide by all rules concerning, fire, health & safety.

• Be aware of Fire safety plans.
• Adhere to Safe & Sound procedures regarding Health & safety.
• Adhere to Safe & Sound procedures regarding HACCP standards.

• Attend any training deemed appropriate by your Head of Department.
• To be responsible for the Safe &Sound procedures followed by your peers.
• Deal with guest complaints according to MO standards and communicate to Assistant Director of F&B where appropriate. 
• To carry out any other reasonable requests as directed by Director of F&B or Assistant F&B Director