JOB PURPOSE

The Restaurant Manager is responsible for overseeing both back and front of house operations, manages the customer experience, ensures profitability, and efficiently handles daily cooking and catering services.

RESPONSIBILITIES

• 
  Oversee the food preparation and presentation process to ensure the production of high-quality items that adhere to the brand’s food specifications, standards, and techniques, aiming to meet or exceed customer expectations.
• Analyze monthly P&L statements, providing explanations as needed, and set monthly and daily sales goals, taking proactive actions to achieve them. Interpret commercial data and offer insights and recommendations on trends.
• Adhere to all cash management and register policies, ensuring that staff follow proper cash-handling procedures.
• Ensure meticulous adherence to brand service standards, operational procedures, and health and safety regulations, leveraging deep knowledge of organizational policies and regulatory codes. Promote a safe and environmentally responsible workplace environment.
• Manage end-of-month inventory, oversee food costs for the brand’s outlet, and compare them to the operational budget to ensure effective control.
• Ensure a superb dining experience by welcoming and assisting customers as needed, and effectively address and resolve any customer complaints promptly and professionally.
• Promote and facilitate catering orders for banquets and takeaways, managing custom requests, and coordinating with relevant teams for special deliveries.
• Examine and submit the wastage sheet, sales report, logbook, and requisition forms to relevant stakeholders for review.
• Recruit, train, motivate, and evaluate the 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

LANGUAGE & TECHNICAL SKILLS

Language Proficiency

• Fluency in English.
• Fluency in Arabic is a plus.

Technical Skills

• Proficiency in MS Office.

Food Safety Level

• Level two.

EDUCATION

Bachelor’s degree in Hospitality Management, or a related field.

EXPERIENCE

General Experience

Seven to nine years of experience in F&B Operations, or a similar role.

Managerial Experience

Three years of experience in a managerial role.

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