The Restaurant Manager is responsible for planning, organizing, directing and controlling operations of the back and front of the house.
Key Accountabilities
· Recruits, trains, motivates 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.
· Implements and understands hygiene and cleanliness procedures and policies and overviews the preparation and presentation of high quality food items by strictly following the standards, preparation techniques and “Products bible” of the brand.
· Plans, organizes, directs and controls the day to day unit’s operations.
· Determines the type of services to be offered and implements operational procedures.
· Controls inventory, monitors revenues and modifies procedures and prices.
· Greets customers, resolves their complaints and ensures health and safety regulations are followed at all times.
· Negotiates arrangements with clients for catering or use of facilities for banquets or receptions.
· Prepares the annual budget and business plan of the department
Qualifications, Experience, Knowledge
· Bachelor’s degree or equivalent in Food and Beverage or Hospitality Management.
· 8-10 years of experience in F&B operations, out of which minimum 3-4 in a managerial role.
· Fluency in English. Arabic is a major plus.
· Proficiency in MS Office.
Apply Online
Key Accountabilities
· Recruits, trains, motivates 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.
· Implements and understands hygiene and cleanliness procedures and policies and overviews the preparation and presentation of high quality food items by strictly following the standards, preparation techniques and “Products bible” of the brand.
· Plans, organizes, directs and controls the day to day unit’s operations.
· Determines the type of services to be offered and implements operational procedures.
· Controls inventory, monitors revenues and modifies procedures and prices.
· Greets customers, resolves their complaints and ensures health and safety regulations are followed at all times.
· Negotiates arrangements with clients for catering or use of facilities for banquets or receptions.
· Prepares the annual budget and business plan of the department
Qualifications, Experience, Knowledge
· Bachelor’s degree or equivalent in Food and Beverage or Hospitality Management.
· 8-10 years of experience in F&B operations, out of which minimum 3-4 in a managerial role.
· Fluency in English. Arabic is a major plus.
· Proficiency in MS Office.
Apply Online
