Full job description

Outlet management

- Achieve restaurant operational objectives by:

- Contributing information and recommendations to strategic plans and reviews

- Preparing and completing action plans for the team including daily responsibilities

- Implementing production, productivity, quality, and customer-service standards

- Resolving team issues and guest complaints

- Implementing changes as directed by Em Sherif’s senior management

- Manage Em Sherif daily operations to ensure that it operates efficiently and profitably as per pre-set budgets and procedures

- Continuously improve operational execution through attention to detail and adherence to operating standards and philosophies,

maximizing profits and minimizing costs

- Control both FOH and BOH operations (including but not limited to product quality and presentation, staff/workplace health and

safety, service standards, maintenance and hygiene of facilities, equipment, entertainment, guest satisfaction, etc.)

- Ensure proper and efficient communication between BOH and FOH staff

- Ensure adequate staffing of the restaurant at all times

- Be present at restaurant peak times

- Ensure that all operations procedures are in line with Em Sherif standard operating procedures (Opening, closing, service,

cleaning, etc.)

- Stay updated on all Em Sherif services, entertainment, daily formulas and beverages; communicate daily changes to the team

- Stay updated on all Em Sherif policies, memos, procedures, promotions, etc. and communicate changes to the team

- Review the daily restaurant logbook and take action when necessary

- Submit to the Head of operations a monthly report including but not limited to sales, guest satisfaction, actual performance

versus forecasted, operational concerns and suggestions for improvement

- Be responsible for identifying and following up on all restaurant maintenance issues

- Help in any area of the restaurant when circumstances dictate

- Maintain a favorable relationship with all Em Sherif employees to foster and promote a cooperative and harmonious working

climate conducive to maximizing morale, productivity and efficiency

Procurement management

- Control costs by reviewing waste sheets, inventory reports and purchase orders

- Be responsible for the procurement cycle of the restaurant (purchasing, receiving and storing)

- Ensure that stock levels are always as per the set Em Sherif par levels and operational requirements

- Estimate Food & Beverage consumption to anticipate amounts to be purchased

Personnel management

- Ensure that employees are treated fairly and equitably; strive to improve employee retention

- Attend monthly meetings with all heads of departments to discuss and communicate general issues regarding operations,

including monthly sales, budget, future goals, changes in management or structure

- Hold daily and weekly briefings with the FOH and coordinate with the head chef to discuss restaurants’ operations

- Be responsible for employee motivation and provide recognition and guidance on conduct standards

- Supervise, train and evaluate assigned personnel in proper use of equipment, food preparation, menu, service, portion control,

safety, sanitation standards, customer relations and related functions

- Supervise the reservations management

- Manage staff and provide feedback

- Enforce Em Sherif policies and procedures

- Participate in the recruiting and training process of new employees

- Communicate performance expectations in accordance with job descriptions for each position

- Regularly identify training needs and submit training plan(s) to the HR Department

- Hold regular performance appraisals with the staff and ensure corrective action is taken

- Create appropriate development plans based on employees’ individual strengths, development needs, career aspirations and

abilities in coordination with the HR Department

- Observe service behaviors of employees and provide feedback to individuals and higher management

- When necessary, initiate disciplinary measures through payroll deduction or suggest employee termination when applicable

- Supervise FOH and BOH employees and ensure daily checklists have been completed by the appropriate employees

- Coordinate with the HR Department on employee-related topics (reporting to work, payroll, leaves, absences, training,

evaluations, etc.)

Accounting

- Meet restaurant financial objectives

- Assist with the preparation of the annual budget

- Control product inventory and order supplies and materials; control all supplier purchase invoices in coordination with the

procurement department

- Secure all storage and cash handling areas to minimize risk and loss

- Monitor daily sales and compare revenues and expenses to the forecasted budget

- Review the daily POS sales report and approve any discounts/complimentary food offered to guests

- Approve of and sign the daily deposit of restaurant cash (daily sales)

- Over sign bank and other receipts, bills and checks for purchases to record expenses and available cash

- Maximize restaurant sales profitability by ensuring portion control and monitoring accuracy of charges

- Prepare cash drawers

Guest service

- Obtain guest feedback on their overall experience, and take action/follow up when necessary

- Manage service delivery to ensure excellence from guest arrival to departure

- Visit tables to ensure guest satisfaction and handle complaints; respond promptly to special requests

- Ensure timely delivery of guest orders

- Review guest satisfaction results (collected through multiple-visits guests’ feedback) with employees to develop appropriate

corrective action

- Identify guests’ preferences in order to anticipate their needs

- Administration

- Ensure all daily administrative tasks are completed effectively and in a timely manner

- Be responsible for approving employees’ weekly schedules and ensure all employees adhere to their schedule

- Ensure disciplinary procedures and documentation are completed according to standards

Personal skills and abilities

- High commitment to ethics and confidentiality

- Excellent customer service

- Excellent written, oral and interpersonal communication skills

- Highly motivated and self-starter

- Attentive to details

- Team player with proven record of team management

- Strong problem-solving skills

- Knowledgeable about Microsoft office and POS system handling, able to handle money and operate a cash register

- Knowledgeable about Food & Beverage safety and hygiene procedures, HACCP guidelines

- Knowledgeable in Finance and Accounting

- Able to work standing for several hours

• - Neat, clean and well-groomed