Bayt.com
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$2,000 - $3,000
Full Time Employee · Min 5 Years of Experience
10-49 Employees · Catering, Food Service, & Restaurant

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Job Description

  • Proficiency in all FOH and BOH computer functions and ensure back up procedure performed on a weekly basis. Perform and document voids and comps properly. Follow proper procedures during computer crash for operation and recovering data.
  • Responsible for participating in sales building initiatives as directed by management
  • Sales - Review daily sales figures, comparing to budget, last week and previous years. Record and send daily sales and labor report.
  • Labor – Review daily labor figures, comparing to budget and projections, as well as previous week. Discuss issues regarding overtime, training expenses with management. Manage shift labor efficiently.
  • Cost of Goods Sold – Participate in weekly food and beverage inventory as directed by management and determine actual costs. Review weekly cost of goods sold with management comparing to budget, last week. Investigate reasons for high costs. Maintain proper procedures for daily invoice review and logging, price review, ordering/receiving, tracking waste and spoilage, setting par levels, daily production checklists, and portioning control.
  • Controllable – Participate as directed by management in managing controllable cost and expenditures to assist in assuring period costs and targets are met.
  • Budget – Assist with creation of store budget. Participate in review of weekly and period budget with management team to help ensure unit is meeting target.
  • Staff Performance - Assure the quality of the staff performance every shift by being “on the floor” and focused on guest service. Review customers feedback reports with other managers and staff; document service and performance issues from these reports, both positive and negative. Ensure staff is trained in proper guest relations and all guest complaints are handled properly by staff and management.
  • Food Quality – Ensure food handling and presentation procedures are upheld at all times. Conduct line checks on all shifts and ensure that a thorough line tasting is completed two times daily by the Kitchen Manager on duty.
  • Unit Cleanliness – Maintain FOH and BOH cleaning lists and schedules. Conduct a daily walkthrough to assure projects are being completed; follow-up with performance of cleaning crew. Communicate issues to management team.
  • Repairs and Maintenance – Be aware of any equipment or maintenance issues. Communicate problems with management team. Know proper vendors and contact information for specific work. Ensure all warranty work is done by the correct vendor and the bill is properly priced to reflect work covered by warranty.
  • Training and Development – Assure employee training is ongoing and proper programs are being followed. Ensure all employees have completed required tests and certification programs. Employee development is achieved through observation shifts with individuals, ensuring that standards are being met. Ensure employee coaching and counseling occurs through frequent oral and written feedback. Ensure shift meetings are happening at least twice daily for FOH and BOH staff
  • Complete Employee Performance Appraisals on time and use to create action plan for personal development.
  • Encourage team motivation and collaboration through reward/incentive programs and monthly steering committee meetings.
  • Ensure unit operates with zero tolerance for harassment. Ensure all employees are trained in maintaining a professional atmosphere. Follow-up on all complaints of harassment and immediately report any incidents to management.
  • Maintain “open door” policy with employees.
  • Ensure safety practices are in place and followed. Follow proper procedures for all employee and guest accidents/incidents. Maintain proper file of required paperwork for worker’s compensation issues. Maintain OSHA log and all federally required posters for employee review
  • Maintain constant communication with all management through proper use of Manager’s Log. Utilize Log to document employee issues (lateness, tardiness, performance issues), food issues (items out of stock, line check notes about quality), sales, labor, and other pertinent information.
  • Ensure proper cash handling procedures are followed, including cash-outs, counting banks, counting safe, and completing change orders.
  • Maintain organized office area and files. Ensure documents are placed in proper file/book.

Skills

  • Strong leadership, motivational, and people skills
  • Proficient in using hospitality sector managerial tools and software.
  • Adept in using software like Craftable, Lightspeed Restaurant, OpenTable, Clover, and other managerial tools.
  • Proficient in guiding team members to carry out daily tasks with high enthusiasm.

Preferred Candidate

Years of Experience
Min: 5
Residence Location
Kuwait
Degree
Bachelor's degree / higher diploma
Age
Max: 35
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Al-Fozan Enterprises General Trading & Contracting Co. logo
Al-Fozan Enterprises General Trading & Contracting Co.
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In continuation and extension of our merchant family business dating back to the 1850's, the first of the group companies were formally incorporated in the early 1960's. The Al-fozan group is composed of companies throughout the MENA region and beyond owned or controlled by the heirs of the late Saud Al Fozan

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