About the job

Leading regional hospitality group looking to hire Restaurant Managers to join our hospitality group in Dubai, United Arab Emirates. The preferred candidates must have extensive hospitality management experience, preferably specializing in Lebanese food.

Job profile:

• A minimum of 10 years of experience in managing restaurant operations
• Good command of Arabic and English
• Neat, clean and well-groomed appearance
• Pleasant personality and positive attitude
• Excellent customer service skills
• Excellent management and leadership skills

Duties and responsibilities:

• Highest on ground authority in relation to restaurant operations
• Assume responsibility for the day to day operations of the restaurant to ensure efficiency and profitability
• Supervise the management of all the restaurant departments on a daily basis
• Insure Operations Manager is briefed and up to date with main developments
• Analyze daily reports of different departments (sales, service, food cost, administration)
• Work with kitchen management to insure operations efficiency
• Follow up daily operation and ensure a smooth workflow with a close coordination with the Operations Manager
• Ensure the highest levels of client satisfaction by managing clients requests and anticipating their needs
• Handle and follow up on customer complaints when needed
• Ensure that the property, its inventories and other physical assets are always in the best of conditions
• Review and monitor inventory, requisitions, and cost control reports
• Outlet voids and discounts reports and necessary audit
• Confirm all deliveries received to all outlets
• Enforce the implementation of and adherence to all policies and procedures
• Prepare end-of-day reports and ensure that all cashiers accounts are balanced, and no discrepancy is reported
• Maintain high standards of quality control and health and safety
• Handle the outlet cash sales, cash float, and petty cash
• Make sure all outlet premises are clean
• Communicate with kitchen team members to be aware of any missing menu items
• Ensure that all communication between the Front of House (FOH) and Heart of House (HOH) is accurate
• Encourage cooperative and consistent levels of communication between all employees and management
• Create and maintain the employee schedule and track absenteeism
• Supervise employee breaks and make sure all staff members are available during rush hours
• Provide leadership and team building for staff
• Provide instruction for employees and coach them to improve learning and enhance performance
• Set the standards for all employees to maintain high-quality and consistent customer service
• Handle all customer related complaints and submit a monthly report to the Operations Manager
• Investigate and resolve food quality issues and service complaints
• Taking decisions relates to his outlet operations
• Lead by example
• Implement the company culture and mindset