HOSPITALITY CONCEPT LLC
London Square Building, 3rd Floor, office 301, Al Maha Street, Bousher, Muscat, Oman
0 review(s)
3 Following 259 Followers
Contact Us Our Team Testimonials

About Us

Founded in 2017, Hospitality Concept is a leading name in the restaurant industry, dedicated to delivering exceptional dining experiences. With a vision to redefine hospitality, we have grown to three restaurant branches, each offering a unique blend of flavors, ambiance, and service excellence. Our journey began with a passion for great food and outstanding service, and today, we continue to innovate, bringing fresh concepts and memorable culinary experiences to our guests. Join us and experience the art of dining at any of our locations.

Gallery

No Gallery photos found

Restaurant Manager

294

2108

Industry : Restaurant Bars, Cafe and Clubs

Department : Food and Beverage Service

Location : Muscat, Oman

Level : Management

Posted : 20 Jul 2025

Job Role : Restaurant Manager

Recruiter : HOSPITALITY CONCEPT LLC

Job Ref : HOZ94385

Employment Type: Permanent

Job Type : Full Time

Validate Through : 2025-08-17

Salary Range (monthly): OMR 1 to 2,000

Contact :

: Any

Salary Details

Salary Description: "Competitive Salary Offered"

Job Description For Restaurant Manager

AREAS OF RESPONSIBILITY:

Management and Administration:

To ensure that the monthly forecasted food and beverage revenue figures are achieved.
To attend all meetings as required by management.
To prepare and participate in the Monthly Objective Review.
To monitor and analyze the menus and product of competitive restaurants.
To revise and update the outlet Departmental Operations Manual on a needed basis.
To maintain all legal documents of the outlet and follow up for the renewals on time such as, licenses, insurance, Annual Maintenance contracts, agreements etc.
To ensure that outlets’ overall reports are prepared and delivered promptly.
To manage and reduce the wastage of the outlet to the limit set by the management as per the sales of the outlet.
To manage the inventory at PAR in the outlet meeting the operational requirement of the outlet and the maintaining the closing value of the inventory
To monitor regularly and update all the checklist of the restaurant at FOH & BOH on day-to-day basis.
To manage the use and improvement of all systems, policies and procedures developed by Hospitality Concept LLC
To provide information to teams and management by holding regular meetings and briefings directly or in written emails & what’s app.
To establish and strictly adhere to the par stocks of inventory as per the operation requirements and demands
To ensure that the outlet is adequately equipped with all required tools to maintain the standard and process.
To carry out monthly, quarterly, bi yearly, yearly inventory of operating equipment and supplies in the restaurants.
To control the requisition, storage and use of all operating equipment and supplies.
To ensure that the Hospitality Concept LLC – SOPs are implemented and followed in all the outlets the same way.

Operations:

To conduct daily pre-shift briefings to employees on preparation, service, and menu for both the FOH & BOH teams.
To ensure that the outlet cashiering procedures are strictly adhered to and the closing are reconciled properly.
To ensure a staff member is always available to assist guest inquiries.
To assist the Chef In-Charge in developing menu "specials" and to promote them.
To assist in the operation and be visible during the entire meal period.
To plan the weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business and submit a copy to the Human Resources Department.
To ensure operating standards are adhered to achieve the level of service.
To monitor and ensure the dish delivered from pass counter meets the standards of the restaurant before delivered to the guest table.
To resolve & prepare incident reports and taking corrective actions to avoid future error in the process and service.
To maintain record and report lost and found items.
To ensure that the restaurant is kept clean and organized, both at the front as well as the back of the house.
To inspect the closing cleaning are performed to the standard of the SOP as per the HACCP.
To adhere to and implement HACCP standards in the restaurant, ensuing hygiene is followed by all team members at all times.
To approve repair and maintenance work orders to ensure the proper maintenance of the outlets in cost effective way.
To plan and ensure regular training sessions are conducted in all outlets as per the training calendar.
To conduct and assist the FOH & BOH in monthly inventory checks on all operating equipment and supplies.
To inspect and audit the outlet on regular schedules and inspect for the hygiene, recipe standards, par stock level, maintenance, staff performance, challenges in the outlet etc.
To prepare the incident reports on any mismatch and misconducts in the outlet and to take appropriate action for the situation.
To be able to perform any additional scope of duties if requested by the management.

Human Resource Activities:

To assign responsibilities to subordinates and to check their performance periodically.
To develop departmental trainers and assign training responsibilities.
To identify and develop young talents within the organization for future potential growth within the group.
To conduct performance reviews on Half yearly basis in a timely manner
To identify the developmental needs of staff and coaches, mentors, or otherwise helps them to improve their knowledge & skills with the PDP process.
To take disciplinary action against the staff whose performance does not meet the standards.
To prepare and check the staff duty rosters on a weekly basis for maximum output as per the business requirements.
To encourage and conduct employee recognition and reward programs, appreciating the staff best performance and always motivating them.
To transfer staff between outlets on quarterly basis
To support the management in attracting and retaining the most exceptional talents and placing them in positions that leverage their skills and expertise for maximum impact.

Guest Service:

To establish a rapport with guests, maintaining good customer relationships and assisting in updating guest history.
To handle all guest complaints, requests and enquiries on food, beverages, and service.
To create a welcoming environment for all guests.
To reduce the waiting period and discrepancies by communicating with the guest in a friendly and professional way.
To achieve the guest satisfaction review on all the social media and to maintain and improve the rating consistently.
To ensure that the restaurant is managed efficiently according to the established concept statements.