Job description

Role Purpose

The Restaurant Manager is responsible for planning , organizing , directing and controlling operations of the back and front of the house .

Key Responsibilities

  • Overview the food preparation/ presentation process, ensuring high quality items and conformity with the set standards and techniques of the brand’s food specifications
  • Ensure the effective implementation of service standards, operational procedures as per the brand set guidelines, in addition to health and safety regulations
  • Review the prepared wastage sheet, sales report, logbook, requisition forms and submit them to the Operations Manager on a daily basis
  • Promote, negotiate and handle catering orders for banquets/receptions and ensure smooth operation of take away orders
  • Review the monthly P&L providing explanation when necessary, as well as planning the monthly and daily sales objectives taking necessary measures to meet them
  • Greet customers when needed, guarantee them an excellent dinning experience and handle their complaints appropriately
  • Control the end of month inventory, monitor the food cost of the brand’s outlet and review against the operation’s budget
  • Recruit, train, motivate and evaluates his/her team to ensure that the department has the necessary skill base and that staff are optimally motivated and enabled to maximize their potential and contribution to the company

Qualifications

  • Bachelor’s Degree or equivalent in Hospitality Management
  • 5-6 years of experience in F&B Operations, out of which 3 years in a managerial role
  • Fluency in English; Arabic is a major plus
  • Proficiency in MS Office

 

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