Supervise and coordinate the activities of restaurant staff, including servers, kitchen staff, and cleaning personnel.
Ensure staff members are properly trained in customer service, food handling, and safety protocols.
Motivate the team to deliver excellent customer service and meet the restaurant’s performance goals.
Manage staff schedules, ensuring the restaurant is adequately staffed during peak hours.
Conduct regular staff meetings to ensure alignment on restaurant goals, procedures, and updates.
Customer Service:
Ensure that customers receive exceptional service throughout their dining experience.
Handle customer complaints, concerns, or special requests in a professional and timely manner.
Act as the point of contact for customers during service, helping with any issues or ensuring satisfaction.
Ensure the restaurant ambiance is welcoming and comfortable for all patrons.
Encourage customer feedback to improve service quality and dining experiences.
Operations Management:
Oversee the daily operations of the restaurant, ensuring everything runs efficiently and in compliance with health and safety regulations.
Ensure that the kitchen and dining areas are kept clean, organized, and well-maintained.
Monitor food quality, presentation, and portion sizes, ensuring they meet the restaurant’s standards.
Coordinate with the kitchen to ensure timely delivery of orders and proper food preparation.
Oversee opening and closing procedures, including securing the restaurant, checking inventories, and ensuring proper cash handling.
Inventory & Stock Control:
Manage restaurant inventory, including ordering and receiving supplies such as food, beverages, and cleaning products.
Conduct regular stock counts to ensure inventory is kept at optimal levels and minimize wastage.
Monitor kitchen and bar supplies, ensuring there are no shortages that could affect service.
Health & Safety Compliance:
Ensure the restaurant complies with all local health and safety regulations, including cleanliness, sanitation, and food handling standards.
Train staff on food safety and hygiene practices, ensuring they adhere to these policies at all times.
Maintain safety protocols for kitchen operations, including safe food storage and handling.
Financial & Administrative Duties:
Assist in managing the restaurant’s budget, keeping track of expenses, and controlling costs (such as food, labor, and utilities).
Help with payroll processing for staff and monitor attendance records.
Work with the restaurant manager to analyze sales trends and implement strategies to increase revenue.
Ensure cash register accuracy and proper documentation of daily sales.
Marketing & Promotion:
Promote special events, new menu items, or promotions to customers both in-person and through digital channels.
Assist in implementing marketing initiatives to attract new customers and retain loyal ones.
Ensure that the restaurant’s online presence (such as social media or review platforms) is managed effectively.
Training & Development:
Provide on-the-job training for new staff members and ongoing coaching for existing staff.
Conduct performance evaluations and provide feedback for staff development.
Identify opportunities for staff training, growth, and performance improvement.
Problem Solving:
Resolve any operational issues that arise quickly and efficiently, such as staffing shortages, customer complaints, or technical difficulties with kitchen equipment.
Ensure that every challenge is addressed without disrupting the customer experience.
Job Type: Full-time
Pay: AED1,800.00 - AED2,000.00 per mont
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