Restaurant Manager
1 week ago
Be a role model and trainer; create an environment where you and the restaurant staff are living our principles,
keeping the promises and living the non-negotiable by providing
leadership to staff members who deliver a great dining experience for our guests by maintaining consistently high
standards, modeling a passion for service, and attending to the details.
- Arrive to work on time and ready to work, neat and well groomed, according to Company dress and appearance standards.
- Build sales and guest counts through leadership of service staff and being involved in the actual operations of the restaurant.
- Control costs in the restaurant in a professional and efficient way in order to achieve highest levels of profit at all times.
- Constantly maintain and manage the storage of restaurant equipment and supplies. Ensure a proper treatment and storage according to the highest standards possible.
- Assist in producing annual budgets, business plans and other financial exercises, if so required by the F & B Group Operations Manager.
- Constantly monitor the acceptance by the guests of all our offers and report any identified customer needs to the F & B Group Operations Manager. This includes menus, daily offers and promotions.
- Maintains the highest standard of professional ethics
- Emphasizes and projects a high image for the hotel
- Is concerned with the operating objectives of the hotel
- Operates with maximum transparency thereby projecting the truth about general observations.
- Maximize sales and profits by training, coaching and upholding sales and service techniques to ensure a great guest experience.
- Clearly communicate priorities concerning restaurant readiness, the menu, and promotions through pre-shift and regularly scheduled monthly departmental meetings
with your staff.
- Know each staff member’s name and genuinely greet and interact with staff throughout every shift.
- Model ways to delight guests and staff member to deliver an excellent guest experience.
- Proactively handle all staff and guest requests or concerns quickly with caring and fairness.
- Ensure at all times that all sales and revenues as well as all payments received by your staff are recorded and paid correctly.
- Ensure that all your staff uses agreed measurements or weights for producing food or drinks, at all times.
- Perform monthly inventory for all Restaurant equipment, china, glassware, cutleries, machines and big equipment’s endorsed under your responsibility.
- Plan and organize the weekly Rota of the Team of your Restaurant at set days and bear in mind the interests of the Company as well as the ones of your Team members.
- Attend management meeting and coordinate relevant developments and details in your Restaurant.
- Manage staff performance with clear feedback, recognition, reviews, coach/train, and discipline.
- Identify and develop staff members for future leadership roles.
- Ensure the restaurant’s appearance and cleanliness meets our guests’ expectations by upholding the highest standards including sanitation levels, and equipment/
facilities maintenance.
- Hold self and staff accountable for attitude, behavior, results, and Company standards/ systems (such as staff appearance, service steps).
- Inventories, orders and maintains sufficient levels of product, small wares and the tools necessary to provide an excellent experience for our guests.
Ability to commute/relocate:
- Manama: Reliably commute or willing to relocate with an employer-provided relocation package (preferred)
**Language**:
- Arabic (required)
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