Restaurant Manager

Position Summary

Operations Management

• Oversee daily Front of House and Back of House operations to ensure efficient and high-quality service.
• Complete opening, closing, Baladiyah, hygiene, and management checklists accurately and on time.
• Submit required operational reports and checklists within specified deadlines.
• Prepare weekly staff schedules and allocate manpower according to business needs.
• Submit daily, weekly, and monthly operational reports as required.
• Implement and enforce company policies, procedures, and Standard Operating Procedures.
• Monitor food quality, presentation, service standards, and cleanliness.

Team Leadership

• Recruit, train, coach, and supervise supervisors, cashiers, waiters, kitchen staff, and cleaners.
• Conduct orientation and continuous training programs to improve employee performance.
• Prepare staff duty rosters and shift schedules to maintain adequate staffing.
• Monitor employee attendance, punctuality, grooming, and overall performance.

Customer Service

• Ensure every guest receives excellent service and a positive dining experience.
• Respond promptly and professionally to customer complaints, feedback, and special requests.
• Monitor service during peak hours to minimize waiting times and maximize customer satisfaction.

Sales and Performance

• Achieve branch sales targets and profitability goals.
• Support and implement marketing campaigns, promotions, and upselling initiatives.
• Monitor daily sales, labor costs, food costs, and other key performance indicators.

Qualifications

• Minimum five to seven years of experience in restaurant management or a similar leadership role.
• Strong leadership, communication, and problem-solving skills.
• Knowledge of restaurant operations, food safety regulations, and inventory management.
• A bachelor's degree or diploma in Hospitality Management, Business Administration, or a related field is preferred.