Restaurant Manager
5 months ago
**RESPONSIBILITIES**:
- Set operating goals and objectives to preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
- Achieve the restaurant operation objective by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.
- Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation
- Creates a positive team atmosphere among Team Members.
- Ensure that all reporting & control procedures in the operations, customer service, quality of production, Hygiene & Cleanliness standards, Maintenance & general administration are completed & in place according to company’s policy & chain operation manual.
- Coordinates efforts by establishing improvement in services policies and practices along with the Area Manager and Operation Manager.
- Builds company image by collaborating with customers.
- Maintains quality service by establishing and enforcing organization standards
- Contributes to team effort by accomplishing related results as needed.
- Supervises food and beverage service staff in accordance with operating policies.
- Maintains records of staff periodic manner and operating costs.
- Sets high standards for appropriate team behavior on shift.
- Handle customer complaints and respond efficiently.
- Maintain budget and employee records, prepare attendance, and pay bills or monitor bookkeeping records.
- Coordinate with maintenance department for service and repair of equipment and any other services.
- Effectively identifies outlets problems through reports and can ideate & execute to resolve the same.
- Ensure understanding of security procedures in restaurant.
- Estimate consumption, forecast requirements and maintain inventory.
- Conduct Training for the team as appropriate.
- Act as a liaison between outlet team & area/operation manager.
- Suggest ideas to conduct LSM activities as appropriate to the outlet type/location.
**REQUIREMENTS**:
- BSc degree in Business Administration; hospitality management or culinary schooling is a plus
- With minimum 5 years of proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manageror similar role
- Proven customer service experience as a manager
- Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff
- Familiarity with restaurant management software, like Open Table and Peach Works
- Strong leadership, motivational and people skills
- Acute financial management skills
Ability to commute/relocate:
- Manama: Reliably commute or planning to relocate before starting work (required)
**Language**:
- Arabic (preferred)
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