Job Summary

To lead the day-to-day operations, scheduling, and long-term outlook of all activities held at the restaurant.

Accountable for the overall successful operation and service of the food and beverage department and of the employees.

Responsible for overseeing the supervision and training the staff, prepare employee schedules and payroll in a timely and accurate manner, maintain records for house counts, food covers and inventory levels.

Job Responsibilities 1

Drives daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods

Ensure cleanliness and sanitation of the restaurant at all times and that all accessories, kitchenware and glassware are always in good conditions.

Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests)

Ensures that employees’ grooming and personal hygiene are as per standard.

Interacts with guests and ensure customer satisfaction at all times.

Handle guest complains effectively and ensure guest problems are not repeated.

Ensures all SOPs and sequence of service are strictly followed.

Ensures that daily, weekly and monthly inventories in addition of unexpected spot checks are conducted on time and according to company’s procedures.

Manages and control expenses and daily sales and initiate strategies to increase revenues and decrease expenses.

Manages employees discipline and attendance and take action regarding any rules violation.

Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.

Conduct interviews to recruit restaurant employees.

Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

Establishes guidelines so employees understand expectations and parameters.

Skills

Job Knowledge & Skills

• Knowledge in Food Safety standardsOperational systems knowledgeExperience working in the restaurant industryExperience in Customer Service, Staff Training & Discipline, Function Coordination, Stock Control, Cash Handling & Daily Reconciliations

• ERP knowledge preferably SAP functional skills are a requirement to be successful in this role.

Job Experience

Total 15 years work experience

7 years industry related experience

4 years in the GCC region

Competencies

Collaboration

Accountability

Resilience

Quality

Leadership

Adminstrative Services L3

Food and Beverage Quality Management L3

Restaurant Management L3

Creates Strategy - Developing

Drives Performance - Developing

Develops Future Leaders - Developing

Guest Relations L3

Product/Service Management L3

Education

Bachelor's Degree in Hotel and Restaurant Management or Food and Beverage related course