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Job Description
We have Urgent Opening as a Restaurent Manager / Supervisor In-charge in Dubai UAE Location.
Key Responsibilities / Duties
Functional Role:
Taking responsibility for the business performance of the restaurant.
Analyzing and planning restaurant sales levels and profitability.
Organizing marketing activities, such as promotional events and discount schemes.
Preparing reports at the end of the shift/week, including staff control, food control and sales.
Creating and executing plans for department sales, profit and staff development.
Setting budgets and/or agreeing them with senior management.
Coordinating the entire operation of the restaurant during scheduled shifts.
Managing staff and providing them with feedback.
Responding to customer complaints.
Ensuring that all employees adhere to the company’s uniform standards.
Ensuring all staff arrive for duty on time and in neat appearance, clean shaved
Checking on the restaurant that the floor is clean, tables are clean and set correctly,
Miss n place is ready for service.
Delivery vehicles are full of fuel, clean.
Managing staff and providing them with feedback.
Visits all guests and conducts table touches.
Responding to customer complaints.
Ensuring that all employees adhere to the company uniform standards.
Meeting and greeting customers and organizing table reservations.
Advising customers on menu and beverage choice.
Recruiting, training and motivating staff.
Organizing and supervising the shifts of kitchen, waiting and cleaning staff.
Maintaining high standards of quality control, hygiene, and health and safety.
Recruiting, training and motivating staff.
Organizing and supervising the shifts of kitchen, waiting and cleaning staff.
Maintaining high standards of quality control, hygiene, and health and safety.
Checking stock levels and ordering supplies.
Preparing cash drawers and providing petty cash as required.
Helping in any area of the restaurant when circumstances dictate.
Helping in any area of the restaurant when circumstances dictate.
Outlet Manager is responsible for the smooth operation of his/her specific outlet as governed by contract
and deemed by operational requirements.
He is integral in linking all facets of cuisine and entertainment and then delivering these to guests.
One should be creative and confident and be prepared to step outside of the confines of comfort.
He should take the time to get to know the guests and be committed to service excellence.
Team player is imperative and having the time to invest in self and Employee development is mandatory.
Being entrepreneurial, thinking beyond the boundaries and leading by example are expected and not
requested.
Overseeing the entire operation including the kitchen.
Ensure all reports are completed correctly and sent to corporate office daily
Ensure that all Company standards are adhered to
Create new revolutionary standards
Keep ahead of industry trends (you should set the trends rather than follow)
Planning Menu Specials
Managing Budgets and monitoring the company
Promoting and Marketing Plans
This section notes any paperwork, tracking or reports the individual would be responsible for (e.g. daily
float count, petty cash)
Establish and maintain effective Employee relationships
Identify and implement training plans to further develop self and subordinate restaurant Employees
Submit training plans on a monthly basis
Lead by example through a passionate, hands on approach
Liaise with Management in all aspects of the operation including but not limited to:
Interviewing and hiring, orientation, performance appraisals, coaching, counselling and dismissal
Conducts staff appraisals, regularly providing staff with performance feedback
He / she should be empathetic to all mood and time restrictions.
He / she should take the time to get to know the guests and be committed to service excellence.
Being entrepreneurial and thinking beyond the boundaries are expected and not requested.
