The
Restaurant Manager is responsible for completeorganizing, planning,
directing and controlling the operations of the front andback of the
house.
1. Bachelors degree or equivalent in Hospitality Management
2. 5-6 years' experience in F&B operations, out of which 3 years in a managerial role.
3. Fluency in English; Arabic is a major plus
4. Proficiency in MS Office
Accountabilities
1. Overview the food preparations/presentation process,ensuring high quality of items and conformity with the set standards andtechniques of brands food specifications.
2. Ensure effective implementation of service standards, operational proceduresas per brand set guidelines, in addition to health and safety regulations.
3. Review the prepared wastage sheet, sales report, logbook, requisition formsand submit them to the Operations Manager on daily basis.
4. Promote, negotiate and handle catering orders for banquets/receptions andensure smooth operations of take away orders.
5. Review the monthly P&L report providing explanations where necessary, aswell as planning the monthly and daily sales objectives taking necessary measures to meet them.
6. Greet customers when needed, guarantee them an excellent dining experienceand handle their complaints appropriately.
7. Control the end of month inventory, monitor the food cost of the brandsoutlet and review against the operations budget.
8. Recruit, train, motivate and evaluates his/her team to ensure that the department has the necessary skill base and that staff are optimally motivatedand enabled to maximize their
Apply Online
1. Bachelors degree or equivalent in Hospitality Management
2. 5-6 years' experience in F&B operations, out of which 3 years in a managerial role.
3. Fluency in English; Arabic is a major plus
4. Proficiency in MS Office
Accountabilities
1. Overview the food preparations/presentation process,ensuring high quality of items and conformity with the set standards andtechniques of brands food specifications.
2. Ensure effective implementation of service standards, operational proceduresas per brand set guidelines, in addition to health and safety regulations.
3. Review the prepared wastage sheet, sales report, logbook, requisition formsand submit them to the Operations Manager on daily basis.
4. Promote, negotiate and handle catering orders for banquets/receptions andensure smooth operations of take away orders.
5. Review the monthly P&L report providing explanations where necessary, aswell as planning the monthly and daily sales objectives taking necessary measures to meet them.
6. Greet customers when needed, guarantee them an excellent dining experienceand handle their complaints appropriately.
7. Control the end of month inventory, monitor the food cost of the brandsoutlet and review against the operations budget.
8. Recruit, train, motivate and evaluates his/her team to ensure that the department has the necessary skill base and that staff are optimally motivatedand enabled to maximize their
Apply Online
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