Restaurant Manager

Job Description

Roles & Responsibilities

• 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
• Overview the food preparation/ presentation process, ensuring high quality items and conformity with the set standards and techniques of the brand s food specifications
• Review the prepared wastage sheet, sales report, logbook, requisition forms and submit them to the Operations Manager on a daily basis
• Ensure the effective implementation of service standards, operational procedures as per the brand set guidelines, in addition to health and safety regulations
• 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
• Promote, negotiate and handle catering orders for banquets/receptions and ensure smooth operation of take away orders
• Control the end of month inventory, monitor... (truncated)

• - Bachelor's Degree in Hospitality Management
• - 5-6 years of experience in F&B Operations, with at least 3 years in a managerial role

• - Strong leadership and team management skills
• - Excellent communication and customer service abilities
• - Proficient in financial management and budgeting
• - Ability to work under pressure and handle complaints effectively

Seniority Level: Managerial-Level

• Manager

Job Functions: Other

• Chefs
• F&B
• Housekeeping
• Front Desk

Industries : Information Technology

• Retail