Job Description
Restaurant Manager - Kite and Beach Club – El Gouna Egypt
Introduction
We require a Restaurant Manager to run the restaurant and alcoholic bar at a Kite & Beach Club in El Gouna, Egypt . The Restaurant Manager is responsible for the overall management and operation of a food and beverage section of the business.
Key Responsibilities are as follows:
Operational Management:
- Oversee the day-to-day operations of the restaurant.
- Maintaining consistency in service quality throughout the day.
- Ensure that both areas meet health and safety regulations, maintaining cleanliness and proper organization.
- Manage opening and closing duties, handling cash and systems, and coordinating staff.
Team Leadership & Development:
- Lead, train, and manage a diverse team of employees, including waitstaff, kitchen staff, baristas, and sommeliers.
- Provide ongoing coaching and development to staff, particularly in areas such as customer service, upselling, and etiquette.
- Create schedules and ensure that the restaurant is appropriately staffed during peak times
- Foster a positive, efficient work environment that motivates staff and minimizes turnover.
Guest Relations & Experience:
- Create a positive and welcoming atmosphere for the guests
- Ensure that both guests receive excellent service tailored to their expectations - quick, casual service.
- Manage customer feedback, resolve complaints professionally, and anticipate guest needs to enhance their experience.
- Build long-term relationships with repeat guests, handling VIP or high-profile guests with care and professionalism.
- Manage reservations and accommodate guest preferences to ensure optimal seating arrangements.
Financial & Inventory Control:
- Monitor restaurant expenses, including food costs, staffing, and inventory, ensuring profitability
- Maintain inventory for both food and beverages, ensuring stock levels are appropriate without overstocking.
- Collaborate with suppliers to negotiate favorable pricing and ensure a consistent supply of high-quality ingredients.
- Review and analyze financial reports regularly to identify trends and areas for improvement.
Menu & Culinary Coordination:
- Work with chefs and kitchen staff to create a diverse menu that balances the needs of the customer
- Regularly update the menu to reflect seasonal changes, customer preferences, and new culinary trends.
- Oversee the execution of food and beverage quality, ensuring that every dish served meets the restaurant’s high standards for both quality and presentation.
Marketing & Promotion:
- Develop marketing strategies to attract and retain
- Promote special events, seasonal menus, or new dishes through social media, partnerships, and in-house promotions.
- Organize events or experiences, such as wine tastings or brunch specials, to attract diverse clientele.
Compliance & Reporting:
- Ensure the restaurant complies with local regulations, including licensing, health codes, and employee safety.
- Submit regular performance reports to senior management, detailing financial performance, customer satisfaction, and operational improvements.
