Posted in: Hotel/Resort Management in United Arab Emirates | Posted: |
Directs, Manages and organises the all activities of the restaurant to maintain high standards of food and beverage quality, service and marketing which maximises profits through outstanding customer service. Be accountable for the inventory, organisation and on-going training of the entire service staff.
The Restaurant Manager is responsible and accountable for (but not limited to) the following:
Functional and Technical:
Lead and implement all necessary tasks to service F&B according to the Standard Operating Policies and Procedures (SOPP). Execute new updates and make amendments to the SOPP when needed;
Plan, direct, assign and delegate responsibility and authority for all functions of operation which meets the daily needs;
Evaluate and develop processes to maintain and improve performance and productivity;
Effectively manage the restaurant with an ownership mentality within the policies and guidelines of the company, ensuring 100% customer satisfaction at all times.
Defines Employee Standards of Conduct and ensures employee compliance.
Administrative responsibilities including maintaining budgets, costs of goods, Labour costs, expenses, overtime, inventory and customer feedback.
Train, supervise, develop, discipline, counsel, and evaluate the Assistant Managers, Supervisor’s and line employees according to the SOPP and the company’s policies and procedures.
Regularly review and evaluate the degree of customer satisfaction.
Recommend new marketing and/or operational policies and procedures which keep up with the demands in industry practice and changes in the market.
Ensure that there is always good quality food served to customers and be the main figure of authority between the BoH and the FoH departments.
Interview potential candidates for job positions, appraise staff, grant bonuses and discipline members, including the termination of employment, when needed.
Continuously analyse the market and the restaurant’s recommended suppliers to ensure the business is getting the best deals.
Participate in marketing efforts of restaurant, create menu ideas, survey competition and reports food trends, and assists in preparation of specials.
Prepare reports at the end of the shift/week, including staff control, food control and sales.
Maintain high standards of quality control, hygiene, and health and safety
If interested please mail your resume in word document and a clear picture of yourself to:
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