Restaurant Manager

at  The First Group

Overview:
Born in the heart of Dubai, The First Collection embodies a blend of authentic, value-driven experiences, emphasising comfort and ease in each bespoke accommodation. Our hotels, each teeming with its own character, transcend conventional stays, offering immersive experiences designed for genuine connections. Adorned with contemporary elegance, our spaces beckon guests into a haven of warmth and style, all set against the vibrant backdrop of Dubai’s illustrious neighbourhoods. Each of our hotels serves as an urban retreat where the excitement of the city is complemented by serene moments at Soluna Restaurants and Beach Club on The Palm Jumeirah. Our guests are given access to a world of exclusivity, comfort, diverse dining, and private access to our beach club’s Mediterranean-inspired charm, seamlessly blending the essence of an unparalleled urban resort experience.
As part of The First Group, the region’s pinnacle in award-winning lifestyle hotels and investment solutions, The First Collection stands as more than a hotel brand – it is a commitment, a passion, and a journey into Dubai’s finest.
Discover a rewarding career with The First Collection at Jumeirah Village Circle. Located near the Dubai Marina and other vibrant cityscapes, this 491-room urban resort provides the ideal gateway to Dubai’s array of immersive experiences.
Situated in the family-friendly enclave of Jumeirah Village Circle (JVC), The First Collection at Jumeirah Village Circle offers convenient access to neighbouring malls, parks, cafés, and restaurants, while its own signature dining experiences include Santé Ria, Village Bistro and The First Collection’s award-winning Risen Café & Artisanal Bakery. Additionally, guests can unwind within an exclusive club lounge, outdoor pool, gym, and spa. Another exceptional offering includes complimentary access to Soluna Restaurants and Beach Club, located on The Palm Jumeirah, which seamlessly blends city energy with beachside tranquillity.
Explore opportunities with us today and become part of a team dedicated to excellence in hospitality.
Job Description:

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring a high level of customer satisfaction, managing staff, and maintaining financial and operational controls. The ideal candidate will be a team leader with excellent organizational and interpersonal skills, committed to delivering an exceptional dining experience to our guests.

• Oversee the daily operations of the restaurant, ensuring efficiency and effectiveness.
• Ensure compliance with health and safety regulations and food quality standards.
• Manage inventory, including ordering supplies and maintaining optimal stock levels.
• Develop and implement operational policies and procedures.
• Oversee maintenance and repair of restaurant equipment and facilities.
• Maintain a high standard of customer service and address customer complaints and feedback effectively.
• Ensure the restaurant ambiance is welcoming and aligns with the brand image.
• Implement and monitor service quality standards.
• Conduct regular training sessions for staff on customer service best practices.
• Train, supervise, and evaluate restaurant staff.
• Create and manage staff schedules, ensuring adequate coverage during peak hours.
• Foster a positive and productive work environment.
• Conduct performance reviews and provide ongoing feedback and development opportunities.
• Ensure all staff adhere to company policies and procedures.
• Develop and manage the restaurant’s budget, including labor, food costs, and other operational expenses.
• Analyze financial data to identify trends and areas for improvement.
• Prepare regular financial and operational reports for senior management.
• Implement cost-control measures to maximize profitability.
• Monitor daily sales and cash flow, ensuring accurate financial reporting.
• Work with chefs to develop and update the menu, ensuring a diverse and appealing selection of dishes.
• Analyze sales and customer feedback to make informed decisions about menu changes.
• Ensure menu items are accurately priced and maintain a balance between cost and profitability.
• Oversee portion control and food presentation standards.
• Stay updated on industry trends and incorporate new practices and technologies into training programs.
• Encourage professional development and provide opportunities for staff to advance within the company.
• Monitor food preparation and presentation to ensure high-quality standards are maintained.
• Conduct regular taste tests and quality assessments.
• Address any quality issues promptly and implement corrective actions.
• Ensure the restaurant complies with all local, state, and federal regulations.
• Maintain up-to-date records for inspections, permits, and licenses.
• Ensure staff are trained on and adhere to health and safety standards.

Desired Skill & Expertise:

• Proven experience as a Restaurant Manager in a Latino restaurant is a MUST.
• Strong understanding of restaurant management and operations.
• Excellent customer service and interpersonal skills.
• Strong leadership, organizational, and multitasking abilities.
• Proficiency in restaurant management software and MS Office.
• Financial acumen with the ability to manage budgets and perform financial analysis.
• Bachelor’s degree in Hospitality Management or related field preferred.
• Food Safety Certification and other relevant certifications may be required.

• Oversee the daily operations of the restaurant, ensuring efficiency and effectiveness.
• Ensure compliance with health and safety regulations and food quality standards.
• Manage inventory, including ordering supplies and maintaining optimal stock levels.
• Develop and implement operational policies and procedures.
• Oversee maintenance and repair of restaurant equipment and facilities.
• Maintain a high standard of customer service and address customer complaints and feedback effectively.
• Ensure the restaurant ambiance is welcoming and aligns with the brand image.
• Implement and monitor service quality standards.
• Conduct regular training sessions for staff on customer service best practices.
• Train, supervise, and evaluate restaurant staff.
• Create and manage staff schedules, ensuring adequate coverage during peak hours.
• Foster a positive and productive work environment.
• Conduct performance reviews and provide ongoing feedback and development opportunities.
• Ensure all staff adhere to company policies and procedures.
• Develop and manage the restaurant’s budget, including labor, food costs, and other operational expenses.
• Analyze financial data to identify trends and areas for improvement.
• Prepare regular financial and operational reports for senior management.
• Implement cost-control measures to maximize profitability.
• Monitor daily sales and cash flow, ensuring accurate financial reporting.
• Work with chefs to develop and update the menu, ensuring a diverse and appealing selection of dishes.
• Analyze sales and customer feedback to make informed decisions about menu changes.
• Ensure menu items are accurately priced and maintain a balance between cost and profitability.
• Oversee portion control and food presentation standards.
• Stay updated on industry trends and incorporate new practices and technologies into training programs.
• Encourage professional development and provide opportunities for staff to advance within the company.
• Monitor food preparation and presentation to ensure high-quality standards are maintained.
• Conduct regular taste tests and quality assessments.
• Address any quality issues promptly and implement corrective actions.
• Ensure the restaurant complies with all local, state, and federal regulations.
• Maintain up-to-date records for inspections, permits, and licenses.
• Ensure staff are trained on and adhere to health and safety standards