Company description

Portaluna, a Morgans Originals hotel

Morgans Originals are original hotels with original stories. We stand for vibrancy, intrigue and iconic details, celebrating the feeling of an infinite Friday night, when anything can happen, no matter what day of the week it is. By balancing a refined outlook with the best lifestyle programming, we capture the excitement of being in-the-know — connecting people to the city, the culture and the moment.

This is an exciting new position within Ennismore’s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt.

Job description

Responsibilities

Team supervision & leadership:

• Supervise and lead the team of waiters/waitresses, runners, ensuring they deliver exceptional service that aligns with the restaurant’s standards and vision.
• Provide ongoing training, coaching, and feedback to team members to improve service delivery and knowledge of the specialty menu.
• Foster a positive, engaged, and high-performing team environment.
• Ensure that all team members maintain a high level of professionalism and uphold company standards.

Guest experience & service excellence:

• Oversee the delivery of a personalized and memorable dining experience for each guest, ensuring the service is aligned with the theme or cuisine specialty of the restaurant.
• Address any guest concerns or issues promptly and professionally, ensuring their satisfaction.
• Ensure that team members provide detailed and accurate explanations of the menu, including ingredient sourcing, preparation methods, and wine pairings.

Menu expertise & recommendations:

• Maintain a deep understanding of the restaurant’s specialized menu, including unique ingredients, preparation techniques, and drink pairings.
• Supervise and guide the team in offering wine, cocktail, or non-alcoholic beverage pairings, and assist guests with dietary restrictions or special requests.
• Stay updated on seasonal menu changes and ensure that the team is well-informed of any new specialty dishes or drinks.

Operational efficiency:

• Oversee the daily operations of the specialty dining area, ensuring all service areas are properly organized and that all guest orders are taken and delivered efficiently.
• Ensure proper organization of dining areas, including table settings, glassware, utensils, and condiments, for smooth service transitions.
• Coordinate with kitchen and bar teams to ensure that all orders are prepared and delivered promptly, according to guest preferences.

Upselling & revenue generation:

• Supervise the team in upselling premium dishes, beverages, and exclusive items to enhance the guest experience and increase revenue.
• Encourage team members to suggest additional menu items or beverage pairings to complement the meal.

Reporting & administrative duties:

• Ensure accurate reporting of daily operations, including guest feedback, sales data, and staff performance.
• Prepare and submit operational reports to senior management, highlighting areas for improvement or adjustment.
• Monitor stock levels of restaurant supplies (e.g., menus, utensils, glasses) and ensure timely replenishment as needed.

Health & safety compliance:

• Enforce health and safety standards, ensuring that all staff follow proper hygiene practices and maintain a clean and safe dining environment.
• Ensure all safety protocols are followed in the dining area, including emergency procedures.

Problem resolution & continuous improvement:

• Proactively address and resolve operational challenges, ensuring the team stays focused on providing excellent service.
• Collect and act on guest feedback to continuously improve the quality of in-room dining service and experience.
• Identify areas for improvement in processes and service, providing suggestions for enhancements to the management team.

Additional responsibilities:

• Perform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.

Qualifications

Experience/certificates/education

• Experience: Minimum of 1-2 years in a supervisory role in restaurant operations, preferably in a high-end restaurant or a luxury hospitality environment.
• Education: Bachelor’s degree in Hospitality Management, Business Administration, or a related field.
• Skills & attributes:
  • Strong leadership and people management skills.
  • Excellent interpersonal and communication abilities.
  • Attention to detail and strong organizational skills.
  • Proven ability to manage multiple priorities and meet deadlines.
  • Ability to handle confidential and sensitive information.
  • Strong understanding of food and beverage trends, menu development, and service excellence.
  • Proficiency in relevant software and MS Office Suite.
  • Professional and well-presented at all times.
  • Customer-centric approach with a passion for hospitality.
  • Proactive problem-solver with a solutions-oriented mindset.
  • Ability to work in a fast-paced, dynamic environment.
  • Must be able to handle multiple tasks and adapt to changing priorities.
• Language:
  • Excellent reading, writing and oral proficiency in English language.
  • Ability to speak other languages and basic understanding of local languages will be an advantage.

Additional information

What awaits you...

• The opportunity to join an international, innovative, and fast-growing group, committed not only to building new hotels, but to creating a global brand.
• The ability to challenge the norm and work in an environment that is both creative and rewarding.
• Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.
• A competitive package and plenty of development opportunities.