Restauarnt Manager
Abu Dhabi Cluster A – Operations / Full-Time / On-site + Planning & Organizing
+ Sets with Area Manager the AOP for his Restaurant
+ Sets with the area manager the monthly Restaurant Business Plan.
+ Sets objectives for the restaurant and reviews it with his team periodically.
+ Controls day-to-day operations by scheduling labour, ordering food and supplies, and developing the restaurant team
+ Taking responsibility for the business performance of the restaurant.
+ Analyzing and planning restaurant sales levels and profitability.
+ Organizing marketing activities, such as promotional events and discount schemes.
+ Preparing reports at the end of the shift/week, including staff control, food control and sales.
+ Creating and executing plans for department sales, profit and staff development.
+ Sales:
+ Ensures complete and timely execution of corporate & local marketing programs
+ Develop the local store marketing plan in coordination with the marketing department.
+ Develop home delivery plans, coordinate with home delivery management team to accomplish the set objectives, analyse the impact of HD as an additional service on the sales target.
+ Achieve the SOS Target
+ Control the driver productivity and achieve the required target
+ Set plans for the additional services to improve the business & maximize the sales.
+ Follow up & update any information about the competitor’s position in the market in coordination with marketing dept., which may affect the business plans
+ Develop a network of effective public relations with the society (governmental Organizations, Participation in the social special events etc. to maximize the sales & to create the brand awareness in the market.
+ Ensure proper sales forecasting
+ Setting budgets and agreeing them with senior management.
+ Planning and coordinating menus.
+ In charge for outlet treasurer such us petty cash, fund & all kind of sales transaction.
+ Control current budgeted and forecasted revenues
+ Financial Excellence
+ Analyse the operations/ P&L to determine deviations from standards and take corrective measures.
+ Ensure proper stock level is maintained.
+ Review the Restaurants purchasing plans in coordination with Purchasing & stores dept., to make sure that all restaurants need
+ Controls profit & loss, by following the Control/Security procedures, maintaining inventory, managing labour, reviewing financial reports, and taking appropriate actions.
+ Restaurant Excellence
+ Ensures local health and safety codes, and company safety and security policy are met
+ Coordinating the entire operation of the restaurant during scheduled shifts. Managing staff and providing them proper & clear duty schedule
+ Ensures maintenance of equipment, facility, and grounds with a preventative maintenance program
+ Ensures food quality and 100% customer satisfaction, Responding to customer complaints. Meeting and greeting customers and organizing table reservations
+ Ensures a safe working and customer experience environment by facilitating safe work behaviours of the team
+ Focus on customer satisfaction strategies, develop the needed action plans to maintain a high standards of services in all restaurants according to the operation manual.
+ Maintain customer mania spirit within the restaurant team, train and empower TM to handle complaints. Ensuring that all employees adhere to the company's uniform standards
+ Participate in Setting products development & new products plans in coordination with the Quality Assurance Department –H.O. to maintain the progress in the business.
+ Advising customers on menu and orient them as per their choice.
+ Develop effective relationship with supporting departments (training, Maintenance, etc.)
+ Work with the Area manager to determine the proper nationality mix for management and team members.
+ Ensures that the customer mania mindset is embedded in his restaurant and sets the example for his team. Responsible for Employee Training, orientation and motivating.
+ Assist Operation Manger for menu item development and new marketing initiatives, stimulate growth in sales
+ Responsible for customer service –waiting time to be as per standard in all area
+ Team Excellence
+ Working on the outcomes of the VOT by coordination with his/her supervisor, analyse, determine corrective action plan, share with the restaurant team and get their input. Follow up with the team the implementation process.
+ Create a climate for team members to encourage new ideas.
+ Conducts performance appraisals, takes discipline action, motivates and trains
+ Has authority to hire and fire (or participate in those decisions)
+ Champions recognition and motivation efforts
+ Provide Coaching & Feedback for his team.
+ Organizing and supervising the shifts of kitchen concerning, grooming, hygiene and quality of product serve to the guest.
+ Audit all the kitchen work material on daily basis.
+ Responsible for all item product validity & expiry date
+ Control all channel of garbage, wastage disposal as per municipality standard.
+ Maintaining high standards of quality control, hygiene, and health and safety in all area.
+ Checking stock levels and ordering supplies.
+ Helping in any area of the restaurant when circumstances dictate
+ Legal Responsibility
+ Maintain outlet legal document such us trade license, Civil defense certificate , outlet brand board .
+ File all employee legal document such us Visa, Labor Card , Employee ID, Municipality Card , Health Card insurance.
+ Responsible for all kind of fine issued from the government against the company .
+ Minimum high school academic.
+ Minimum 5 years’ experience in a similar position
+ Ability to be integrated in new work environment
+ Good knowledge of the market.
+ Knowledge and skills in (F&B) Retail . .
+ Possesses an established guest portfolio and strong business relationships.
+ High interpersonal skills, and communication skills
+ Hard worker, team work player.
+ Highly self-motivated with the ability to inspire and motivate others
