Overview
Restaurant Manager Jobs in Al-Ayn at Lavoya
Outlet management
– Achieve restaurant operational objectives by:
– Contributing information and recommendations to strategic plans and reviews
– Preparing and completing action plans for the team including daily responsibilities
– Implementing production, productivity, quality, and customer-service standards
– Resolving team issues and guest complaints
– Implementing changes as directed by Em Sherif’s senior management
– Manage Em Sherif daily operations to ensure that it operates efficiently and profitably as per pre-set budgets and procedures
– Continuously improve operational execution through attention to detail and adherence to operating standards and philosophies,
maximizing profits and minimizing costs
– Control both FOH and BOH operations (including but not limited to product quality and presentation, staff/workplace health and
safety, service standards, maintenance and hygiene of facilities, equipment, entertainment, guest satisfaction, etc.)
– Ensure proper and efficient communication between BOH and FOH staff
– Ensure adequate staffing of the restaurant at all times
– Be present at restaurant peak times
– Ensure that all operations procedures are in line with Em Sherif standard operating procedures (Opening, closing, service,
cleaning, etc.)
– Stay updated on all Em Sherif services, entertainment, daily formulas and beverages; communicate daily changes to the team
– Stay updated on all Em Sherif policies, memos, procedures, promotions, etc. and communicate changes to the team
– Review the daily restaurant logbook and take action when necessary
– Submit to the Head of operations a monthly report including but not limited to sales, guest satisfaction, actual performance
versus forecasted, operational concerns and suggestions for improvement
– Be responsible for identifying and following up on all restaurant maintenance issues
– Help in any area of the restaurant when circumstances dictate
– Maintain a favorable relationship with all Em Sherif employees to foster and promote a cooperative and harmonious working
climate conducive to maximizing morale, productivity and efficiency
Procurement management
– Control costs by reviewing waste sheets, inventory reports and purchase orders
– Be responsible for the procurement cycle of the restaurant (purchasing, receiving and storing)
– Ensure that stock levels are always as per the set Em Sherif par levels and operational requirements
– Estimate Food & Beverage consumption to anticipate amounts to be purchased
Personnel management
– Ensure that employees are treated fairly and equitably; strive to improve employee retention
– Attend monthly meetings with all heads of departments to discuss and communicate general issues regarding operations,
including monthly sales, budget, future goals, changes in management or structure
– Hold daily and weekly briefings with the FOH and coordinate with the head chef to discuss restaurants’ operations
– Be responsible for employee motivation and provide recognition and guidance on conduct standards
– Supervise, train and evaluate assigned personnel in proper use of equipment, food preparation, menu, service, portion control,
safety, sanitation standards, customer relations and related functions
– Supervise the reservations management
– Manage staff and provide feedback
– Enforce Em Sherif policies and procedures
– Participate in the recruiting and training process of new employees
– Communicate performance expectations in accordance with job descriptions for each position
– Regularly identify training needs and submit training plan(s) to the HR Department
– Hold regular performance appraisals with the staff and ensure corrective action is taken
– Create appropriate development plans based on employees’ individual strengths, development needs, career aspirations and
abilities in coordination with the HR Department
– Observe service behaviors of employees and provide feedback to individuals and higher management
– When necessary, initiate disciplinary measures through payroll deduction or suggest employee termination when applicable
– Supervise FOH and BOH employees and ensure daily checklists have been completed by the appropriate employees
– Coordinate with the HR Department on employee-related topics (reporting to work, payroll, leaves, absences, training,
evaluations, etc.)
Accounting
– Meet restaurant financial objectives
– Assist with the preparation of the annual budget
– Control product inventory and order supplies and materials; control all supplier purchase invoices in coordination with the
procurement department
– Secure all storage and cash handling areas to minimize risk and loss
– Monitor daily sales and compare revenues and expenses to the forecasted budget
– Review the daily POS sales report and approve any discounts/complimentary food offered to guests
– Approve of and sign the daily deposit of restaurant cash (daily sales)
– Over sign bank and other receipts, bills and checks for purchases to record expenses and available cash
– Maximize restaurant sales profitability by ensuring portion control and monitoring accuracy of charges
– Prepare cash drawers
Guest service
– Obtain guest feedback on their overall experience, and take action/follow up when necessary
– Manage service delivery to ensure excellence from guest arrival to departure
– Visit tables to ensure guest satisfaction and handle complaints; respond promptly to special requests
– Ensure timely delivery of guest orders
– Review guest satisfaction results (collected through multiple-visits guests’ feedback) with employees to develop appropriate
corrective action
– Identify guests’ preferences in order to anticipate their needs
– Administration
– Ensure all daily administrative tasks are completed effectively and in a timely manner
– Be responsible for approving employees’ weekly schedules and ensure all employees adhere to their schedule
– Ensure disciplinary procedures and documentation are completed according to standards
Personal skills and abilities
– High commitment to ethics and confidentiality
– Excellent customer service
– Excellent written, oral and interpersonal communication skills
– Highly motivated and self-starter
– Attentive to details
– Team player with proven record of team management
– Strong problem-solving skills
– Knowledgeable about Microsoft office and POS system handling, able to handle money and operate a cash register
– Knowledgeable about Food & Beverage safety and hygiene procedures, HACCP guidelines
– Knowledgeable in Finance and Accounting
– Able to work standing for several hours
– Neat, clean and well-groomed
Work Location: In person
Title: Restaurant Manager
Company: Lavoya
Location: Al-Ayn
