Restaurant Manager

2 weeks ago

Doha, Baladīyat ad Dawḩah, Qatar ALI BIN ALI Full time
Job Description

OBJECTIVE

The Restaurant Manager is responsible for overseeing and managing the daily running of the restaurant and FOH team in alignment with set hygiene & food safety standards. He/she ensures that guests are provided with outstanding customer service and actively helps to improve their overall dining experience. This role contributes to the service team's efforts by presenting a positive first impression of the establishment's friendliness, excellent service, and high standards.

Key Responsibilities
  1. Ensures that the team adheres to set HACCP, ISO guidelines, and food safety standards at all times as well as overall grooming standards.
  2. Promotes a friendly and courteous attitude towards all clients, guests, and staff.
  3. Interacts and builds relationships with the restaurant clientele.
  4. Ensures food meets corporate specifications on presentation and recipe.
  5. Conducts line checks prior to and during shift.
  6. Ensures food is served on a timely basis as per franchise/restaurant requirements.
  7. Ensures all stations are properly stocked throughout the shift.
  8. Ensures guests are acknowledged upon arrival and departure and that staff adheres to their department service durations (e.g., bartender acknowledges guest within one minute).
  9. Maintains an accurate shift handover report with guests' positive and negative comments.
  10. Supervises, coordinates, and directs the prompt, efficient, and courteous service to ensure that standards are met.
  11. Participates in service as necessary in accordance with the requirements and practices of the restaurant.
  12. Participates in decoration and preparing the restaurant for promotions and special events.
  13. Actively participates in order taking, sales efforts, service, and guest relations.
  14. Monitors and controls all operating equipment for the restaurant.
  15. Keeps aware of trends, systems, practices, and equipment in food and beverage through trade literature.
  16. Handles all complaints efficiently as per set Company standards.
  17. Participates in functions and activities with other outlets when required.
  18. Implements and reinforces the Company and divisional regulations, policies, and procedures including but not limited to: a) In-house rules and regulations b) Health and safety c) Grooming/Uniform standards d) Quality e) Service f) Hygiene and cleanliness (Cleaning checklist) g) Closing and opening checklists.
  19. Controls and analyzes, on an ongoing basis, the level of the following: a) Sales b) Costs c) Quality level and presentation of food and beverage products d) Service standards e) Level of sanitation and hygiene in the cleaning of facilities and equipment f) Quality of entertainment g) Guest satisfaction h) Marketing.
  20. Monitors the stocks of all beverage, material, and equipment and ensures that service requirements are met.
  21. Performs related duties and special projects as assigned.
  22. Prepares and signs the daily material orders.
  23. Reinforces the careful handling of all restaurant material.
  24. Controls all restaurant material and eliminates chipped, broken, or cracked dishes.
  25. Undertakes the end-of-month or end-of-year inventory of the restaurant.
  26. Establishes and maintains effective employee and inter-departmental working relationships.
  27. Conducts functions such as performance evaluation, coaching, counseling, and taking disciplinary actions to ensure appropriate staff productivity and efficiency.
  28. Sets training plans as well as on-the-job training in accordance with the restaurant guidelines.
  29. Prepares daily and weekly service training classes on promotions, specialties, and other menu changes.
  30. Creates individual training programs for new joiners and different FOH classifications.
  31. Informs employees continuously on all promotions, specialties, and other sales activities.
  32. Conducts daily briefings and participates in other meetings as required.
  33. Undertakes annual appraisals with direct staff.
  34. Ensures an adequate onboarding process and introduction of new employees in cooperation with HR.
  35. Ensures that all employees are trained on key SOP, guidelines, and service standards within 2 months of commencing their employment.
  36. Organizes replacements for absence in case of vacation, holidays, illness, and off-days.
  37. Organizes all holidays and vacation schedules till the end of January each year, ensuring leave nullification by the next oncoming March.
  38. Reviews and updates SOP standards regularly with Brand Manager.
  39. Coordinates an annual training plan in coordination with HR to reinforce one core, functional training aspect per employee.
  40. Retains and records training classes undertaken and submits to HO L&D for follow-up.
  41. Participates in the engagement committee to devise yearly initiatives (Townhalls, employee of the month nominations, etc.).
  42. Adheres to the annual performance management process, undertakes annual appraisals, mid-year reviews, and objective processes for all employees.
  43. Undertakes monthly meetings as per business requirements.
  44. Fosters/develops his/her successor, handover of department in case of incumbent's absence.
  45. Contributes ideas and suggestions to ensure continuous improvement of the entire operation.
  46. Controls and countersigns all mistakes occurring within the ordering system.
  47. Seeks opportunities to increase sales and overall restaurant performance through upselling.
  48. Seeks to achieve the yearly budgets and goals set by the management.
  49. Continuously compares budgeted sales figures with actual figures and discusses the results with the Restaurant Manager and if necessary with the entire team.
  50. Manages appropriate inventory and cost of goods control completing daily/weekly/monthly sales reports.
  51. Ensures cash handling and till point procedure is handled with accuracy and as per company policy.
  52. Oversees accurate checkouts, banking procedures, inventory, and reporting.
Skills
  1. Degree or Bachelor in Hospitality/Tourism industry essential.
  2. Equivalent vocational qualification obtained working for a 4/5 star hotel or fine dining restaurant.
  3. Must have at least 5+ years work experience in hospitality, restaurants, or fine dining environment, with at least 3 years in a supervisory role.
  4. Excellent command of English, Arabic desirable.
  5. Must have excellent interpersonal skills and confidence.
  6. Sound business acumen and financial understanding.
  7. Understanding of MICROS.
  8. Knowledge of HACCP, ISO standards, intermediate Health & Safety certificate.
  9. Intermediate MS Office knowledge.
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