مدير مطعم

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

On an exclusive island in the heart of the Kingdom’s capital, Four Seasons Hotel Bahrain Bay, with its unique architecture, has become an iconic landmark that soars as a destination in its own right, combining the best of a beach holiday and an urban getaway.

Position Summary

The Restaurant Director is responsible for the strategic leadership and overall management of a signature Asian restaurant and luxury lounge, ensuring exceptional guest experiences, operational excellence, financial success, and employee engagement. This role oversees all front-of-house operations, drives business growth, enhances service standards, and develops high-performing teams while maintaining a strong focus on innovation, quality, and hospitality excellence.

Key Responsibilities

• Provide overall leadership and direction for the restaurant and lounge, ensuring alignment with company objectives and luxury hospitality standards.
• Drive exceptional guest experiences through personalized service, guest engagement, and proactive service recovery.
• Develop and execute business strategies to maximize revenue, profitability, and market positioning.
• Lead, mentor, and develop management and line-level teams to achieve operational excellence and promote career growth.
• Foster a culture of accountability, teamwork, recognition, and continuous improvement.
• Collaborate with culinary, beverage, and marketing teams to deliver innovative dining and entertainment experiences.
• Ensure the highest standards of food quality, beverage service, presentation, cleanliness, and venue ambiance.
• Build and maintain relationships with VIP guests, key stakeholders, and industry partners.
• Oversee financial performance, including budgeting, forecasting, labor management, cost control, and profit optimization.
• Analyze performance metrics, sales trends, guest feedback, and market conditions to identify opportunities for growth.
• Implement strategies to increase guest frequency, average spend, and overall venue profitability.
• Direct inventory management processes and ensure effective purchasing, receiving, and stock control procedures.
• Monitor labor productivity and ensure staffing levels align with business demands.
• Support the development and execution of promotional campaigns, seasonal activations, special events, and guest engagement initiatives.
• Ensure compliance with all health, safety, sanitation, licensing, and regulatory requirements.
• Conduct regular operational audits and implement corrective actions to maintain service and quality standards.
• Lead recruitment, succession planning, performance management, and talent development initiatives.
• Conduct regular training sessions and performance reviews to enhance individual and team performance.
• Oversee the successful execution of private dining events, VIP functions, corporate gatherings, and special occasions.
• Review and respond to guest feedback, implementing continuous improvement initiatives where necessary.
• Prepare operational and financial reports and communicate business performance to senior leadership.
• Identify emerging industry trends and implement creative initiatives that enhance guest satisfaction and venue reputation.

Qualifications

• Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred.
• Minimum 7 years of progressive leadership experience in luxury hospitality, fine dining restaurants, upscale lounges, or destination food and beverage venues.
• Proven experience managing multiple outlets or complex, high-volume operations.
• Strong understanding of restaurant operations, beverage management, guest service, and luxury hospitality standards.
• Demonstrated success in financial management, budgeting, forecasting, and revenue generation.
• Exceptional leadership, communication, coaching, and team development skills.
• Strong business acumen and analytical abilities.
• Experience with hospitality management systems and Microsoft Office applications.
• Ability to work flexible schedules, including evenings, weekends, and holidays.