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Restaurant Manager

5.00 to 7.00 Years   Khobar, Saudi Arabia   21 Dec, 2021
Confidential Company
1 Jobs Openings
Job LocationKhobar, Saudi Arabia
EducationNot Mentioned
SalaryNot Mentioned
IndustryCatering, Food Service, & Restaurant
Functional AreaNot Mentioned

Job Description

The restaurant manager responsibility is to achieve and grow the restaurants revenue, profitability and quality goals. He/she will act as the forefront of customer service and hospitality for the restaurant, supervise staff and operational efficiency during operating hours and manage staff schedule. In addition, restaurant manager will ensure achieving daily target sales and developing growth strategies. Manager will also act as the main link between restaurant staff and ownership group.Roles and ResponsibilitiesBranch Management

  • Develop strategy to ensure smooth operation.
  • Develop strategies for customer and profit growth.
  • Develop marketing strategies and monitor social media accounts.
  • Ensure staff issues are resolved (housing, transportation etc.).
Staff Management & Training
  • Responsible for developing and enforcing shifts schedule.
  • Responsible for holding pre-opening meeting and assigning special tasks to team members.
  • Ensure closing requirements are upheld.
  • Train and develop new staff members.
  • Recruit and hire new staff.
  • Write detailed work manual for each function (non-kitchen staff).
  • Act as a liaison between staff and ownership group.
  • Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
Inventory Management
  • Coordinate with Head Chef for kitchen inventory and food supply.
  • Ensure sufficient supply of all other inventory items.
  • Document and file all purchases.
  • Perform basic accounting for the branch.
Customer Service
  • Provide excellent customer service to our guests.
  • Interact with guests to obtain feedback on food quality, presentation and service levels.
  • Actively respond to and handles guest problems and complaints.
Operation Management
  • Ensure every staff member is (re)-assigned tasks/roles during operation.
  • Ensure cleanliness of all areas in the restaurant.
  • Monitor all tables and ensure all guests are served on a timely manner.
Financial Management
  • Unit cost monitoring and measurement
  • Labor cost optimization
  • Profit maximization strategies
  • Optimize and calibrate cash flow model
  • Menu pricing calibration
Miscellaneous
  • Able to perform additional duties as requested by the management as and when required.
  • Responsible for assisting the management team in all aspects of managing the front of house operations and personnel.

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