Job Description

Company Description
Established in 2000 in Turkey, Rixos pioneers the 'ALL Inclusive, ALL Exclusive' concept, inviting guests to discover a world of possibilities, with luxurious stays, inclusive of culinary delights from around the globe, live entertainment, daily sports, and fitness activities, sensorial spa and wellness journeys and fun-filled kids and teens activities. Each Rixos property presents a unique experience inspired by local culture, global influences, and our Turkish heritage, all within a setting of unparalleled luxury.

Operations Management
Manage the day-to-day operations of the restaurant, ensuring smooth and efficient service.
Supervise all service activities and ensure compliance with resort standards and policies.
Monitor food and beverage quality, presentation, and consistency.
Maintain accurate stock levels and oversee ordering, storage, and inventory control.
Ensure adherence to hygiene, safety, and sanitation standards (HACCP).
Guest Experience
Deliver an exceptional dining experience by maintaining high service standards.
Handle guest inquiries and complaints promptly and professionally.
Build and maintain strong relationships with guests, encouraging repeat visits.
Team Leadership
Recruit, train, supervise, and motivate team members to perform to the highest standards.
Conduct regular briefings, performance evaluations, and on-the-job training.
Promote teamwork, professionalism, and a positive work culture.
Financial Management
Achieve financial targets including revenue, cost control, and profitability goals.
Analyze sales and expense reports to identify trends and areas for improvement.
Implement effective upselling and promotional strategies to maximize revenue.
Compliance & Standards
Ensure compliance with all resort policies, procedures, and licensing regulations.
Maintain accurate records for operations, inventory, and reporting.
Regularly review and update standard operating procedures (SOPs).
Qualifications
Degree or diploma in Hospitality Management or a related field.
Minimum 3-5 years of experience in restaurant or outlet management within a five-star hotel or luxury resort.
Strong leadership, organizational, and communication skills.

Skills Required