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).

• 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.