Company Description Cairo Marriott Hotel is part of Marriott Hotels & Resorts, the flagship brand of full-service hotels and resorts with over 500 properties worldwide. The brand focuses on delivering consistent, dependable, and genuinely caring experiences for business, group, and leisure travelers. Guests enjoy warm, professional service, thoughtfully designed guest rooms, and lobby spaces that support working, dining, and socializing. The hotel features restaurants and bars offering international cuisine prepared from fresh ingredients, as well as high-standard meeting and event facilities and 24-hour fitness centers. Team members are part of a global organization that values modern, people-centered hospitality and professional growth.
Role Description The Restaurant Manager is a full-time, on-site role based at Cairo Marriott Hotel in Cairo. This role oversees day-to-day restaurant operations, ensuring excellent service standards, food quality, and a welcoming atmosphere. Responsibilities include managing staff schedules, supervising shifts, and supporting team members to deliver smooth and efficient service. The Restaurant Manager works closely with the culinary team on menu execution, monitors inventory and ordering, and helps manage budgets and cost control. The role also includes addressing guest feedback, upholding health and safety regulations, coordinating with other hotel departments, and supporting special events and promotions within the restaurant.
Qualifications
- * Strong customer-focused skills, including Customer Service and Customer Satisfaction, with a commitment to creating positive guest experiences.
- Ability to manage Food & Beverage operations, including menu understanding, quality control, and coordination with kitchen and bar teams.
- Experience in Hiring and supervising team members, including training, performance feedback, and scheduling.
- Effective Communication skills for interacting with guests, team members, and cross-functional hotel departments.
- Previous experience in restaurant or hotel F&B management, ideally within a full-service or luxury environment.
- Knowledge of health, safety, and hygiene standards in food service operations.
- Strong organizational and problem-solving abilities, with attention to detail and a focus on operational efficiency.
- Ability to work flexible hours, including evenings, weekends, and holidays as required by hotel operations.
- Relevant diploma or degree in Hospitality Management, Business, or a related field is preferred.
- Proficiency in basic computer systems and point-of-sale (POS) tools; additional language skills are an advantage.
