The Restaurant Manager is responsible for planning, organizing, directing and controlling the back and
front of the house operations at the assigned restaurant.
Key Accountabilities
Overview the food preparation/ presentation process, ensuring high quality items and conformity with
the set standards and techniques of the brand’s food specifications
Ensure the effective implementation of service standards, operational procedures as per the brand set
guidelines, in addition to health and safety regulations
Review the prepared wastage sheet, sales report, logbook, requisition forms and submit them to the
Operations Manager on a daily basis
Promote, negotiate and handle catering orders for banquets/receptions and ensure smooth operation
of take away orders
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
Control the end of month inventory, monitor the food cost of the brand's outlet and review against the
operation’s budget
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
Qualifications, Experience, Knowledge
Bachelor’s Degree or equivalent in Hospitality Management
5-6 years of experience in F&B Operations, out of which 3 years in a managerial role
Fluency in English; Arabic is a major plus
Proficiency in MS Office
Closing Date: 31-Jan-2013
Apply Online
front of the house operations at the assigned restaurant.
Key Accountabilities
Overview the food preparation/ presentation process, ensuring high quality items and conformity with
the set standards and techniques of the brand’s food specifications
Ensure the effective implementation of service standards, operational procedures as per the brand set
guidelines, in addition to health and safety regulations
Review the prepared wastage sheet, sales report, logbook, requisition forms and submit them to the
Operations Manager on a daily basis
Promote, negotiate and handle catering orders for banquets/receptions and ensure smooth operation
of take away orders
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
Control the end of month inventory, monitor the food cost of the brand's outlet and review against the
operation’s budget
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
Qualifications, Experience, Knowledge
Bachelor’s Degree or equivalent in Hospitality Management
5-6 years of experience in F&B Operations, out of which 3 years in a managerial role
Fluency in English; Arabic is a major plus
Proficiency in MS Office
Closing Date: 31-Jan-2013
Apply Online
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