Job Description

The Role

Manages daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guests and employee satisfaction and maximize the financial performance in areas of responsibility. o Have a complete knowledge of all food & Beverage served in the restaurant: the ingredients the preparation, how items are served and with what, know your prices and know the daily specials o Oversees the dining area, supervises food and beverage service staff in accordance with operating policies he /she may help establish o Creates a positive team atmosphere among team members o Maintains records of staff periodic manner and operating costs o You are not permitted to give any personal information over the phone e: g phone numbers schedules to anyone except staff members o Provides feedback and coaching to the team o Understands building capability through cross training o Set high standards for appropriate team behavior on shifts o Work with food beverage staff to ensure proper food handling and food presentation procedures o Handle guest complaints in the restaurants Reservation tables are to be set up in advance o Schedule periodically food and beverage service staff meetings to ensure correct interpretation of policies and avail proper feedback from staff members o Maintain budget and employee records and prepare payroll and pay bills and monitor book keeping records o Know your product and price list o Check quality of deliveries of fresh food and baked goods o Meet sales representatives to order supplies such as table ware, cooking utensils and cleaning items o Arrange for maintenance and repair of equipment and other services o Total receipts and balance against sales, deposit receipts and lock facility at the end of the day o Ensure new products are executed properly following roll out o Handle irate customers with a friendly and calm attitude o Should be flexible in dealing with changes problem (e.g. being short staff) o Effectively forecasts restaurant needs o Shifts priorities and goals as work demands change o Priorities tasks effectively to ensure most important tasks are completed in time o Coaches team on how to exceed guest expectations o Does not blame others, takes accountability for problems o Being proficient in using computer software to monitor inventory track, staff schedules and pay as well as update other records o Assist in planning regular and special event menu o Check the spelling errors on play cards placed during buffet o Checks the tables constantly where guest are seated to see if used plates, ash trays etc lying around o Keeping maintenance area maintenance free with proper checklist given to supervisors o Maintaining attendance of staff without errors for monthly salary o Maintaining records in log book for guest complaint o Performs miscellaneous job-related to duties as assigned.



Requirements

QUALIFICATION :

Hotel Management EXPERIENCE: Minimum 5 years of experience in Stand Alone Restaurants industry o Service Orientation: Actively looking at ways to help people o Coordination: Adjusting actions related to others action o Speaking: Talking to others to convey information effectively o Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems o Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action o Time Management - Managing one's own time and the time of others o Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times o Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work. o Quality Control Analysis - Conducting tests and inspections of products, services, or processes to evaluate quality or performance. o Education and Training - Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects. o English Language - Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar. o Clerical - Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.



About the company

Louzan Fashion is a luxury Ladies Abaya and Sheila brand for the contemporary Arabian lady. Crafted tailoring that is individual and elegant for everyday, formal and special occasions. A considered collection of fabrics, stitching and finishes are combined together to deliver truly bespoke fashion that blends edgy styles with traditional cuts. Starting with a single outlet in Al Ain during 2003, Louzan has now added to its name 16 more outlets spread over Al Ain, Abu Dhabi, Dubai, Muscat, Sohar, Salalah, Doha. The supply of innovative modern designs of Abayas and Sheilas are done at the manufacturing arm (88,000 sqft) of the Group in Al Ain Industrial Area. Other than supplying to the retail outlets the Group also exports to countries across the GCC and Egypt. The Group optimistically contributes to the blooming industry of Abaya and Sheila, and special care is being taken to synchronize the highly creative and experienced team to innovate new distinct designs in each and every product.