Job Description

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring a high standard of customer service, operational efficiency, and profitability. The manager will supervise staff, manage inventory, maintain a positive dining experience for guests, and enforce operational standards. A background in the restaurant industry is essential for understanding the intricacies of front-of-house and back-of-house operations and delivering top-tier service.

Key Responsibilities:

• Leadership and Staff Management:
• Lead and manage a team of front-of-house and back-of-house staff, including servers, chefs, kitchen staff, and hosts.
• Train, coach, and motivate staff to ensure high levels of performance and customer satisfaction.
• Conduct regular staff meetings and performance evaluations, providing feedback and professional development opportunities.
• Implement staff schedules, ensuring sufficient coverage during peak hours while controlling labor costs.
• Foster a positive and professional work environment to ensure high employee morale and retention.
• Customer Experience:
• Oversee daily restaurant operations to ensure an exceptional dining experience for all guests.
• Handle customer complaints or concerns promptly and professionally, striving to resolve issues to the guest's satisfaction.
• Ensure that service standards, food quality, and cleanliness meet the restaurant's standards.
• Personally interact with guests when necessary, ensuring their needs are met and gathering feedback to improve service.
• Operational Efficiency:
• Manage day-to-day restaurant operations, including opening and closing procedures, ensuring smooth service flow and adherence to company policies.
• Oversee inventory management, including ordering and receiving food, beverages, and supplies, while minimizing waste.
• Ensure that all equipment is well-maintained and in good working condition. Report and handle any repair or maintenance issues.
• Monitor and manage restaurant cleanliness and organization, including dining areas, kitchen, restrooms, and storage areas.
• Financial Management:
• Control restaurant costs, including labor, food, and beverage expenses, while ensuring consistent quality and service.
• Review financial reports, including sales, expenses, and profit margins, and take appropriate actions to meet revenue and budget targets.
• Ensure accurate cash handling and oversee point-of-sale (POS) systems to maintain accurate records.
• Assist with budgeting, forecasting, and financial planning to achieve the restaurant's financial goals.
• Health & Safety Compliance:
• Ensure the restaurant complies with health and safety regulations, including food handling, sanitation, and alcohol serving laws.
• Monitor food safety standards, ensuring proper storage, handling, and preparation of food to maintain quality and safety.
• Conduct regular health and safety inspections of the restaurant and implement corrective actions as necessary.
• Marketing and Promotions:
• Collaborate with the marketing team or owners to create promotional campaigns, seasonal menu offerings, and events that drive business.
• Oversee social media and online reputation management, ensuring positive engagement with customers and promoting the restaurant's brand.
• Work with local businesses or influencers to create partnerships that increase awareness and attract new customers.
• Menu Management:
• Work with the kitchen and culinary team to develop, modify, and update the menu based on customer preferences and market trends.
• Ensure that all food items meet the quality standards and are presented consistently.
• Manage menu pricing and ensure profitability while maintaining competitive pricing in the local market.
• Experience :
• At least 3-5 years of experience in a restaurant management role, with a proven background in front-of-house and back-of-house operations.
• Strong experience in managing both service and kitchen teams in a fast-paced, high-volume restaurant environment.
• Proven experience with financial management, budgeting, and cost control in a restaurant setting.
• Work Conditions:
• Must be flexible with work hours, including evenings, weekends, and public holidays.
• Ability to work in a fast-paced, high-pressure environment, especially during peak hours.
• Maintain a professional appearance and demeanor.

Job Type: Full-time

Ability to commute/relocate:

• Dubai: Reliably commute or planning to relocate before starting work (Required)

Application Question(s):

• Are you willing to join immediately?

Language:

• english (Required)

Willingness to travel:

• 50% (Required)

Application Deadline: 25/12/2024