Restaurant Manager

Position Overview

Key Responsibilities

• Manages the restaurant overall activities.
• Achieves objectives through appropriate planning, organization of staff, inventory management, cost control and maximization of the restaurant sales and profits.
• Provides senior management with all necessary data and statistics relating to restaurant sales and performance, to assist them in their decision-making process.
• Supervises the opening & closing of the restaurant.
• Maintains safe working conditions for employees and customers; resolves safety concerns quickly.
• Follow up on Maintenance issues.
• Assist in opening new branches, conduct daily food quality checks, and ensure Smooth provision of meals throughout the day while also supplying the cloud kitchen branches.
• Direct cleaning of kitchen and dining areas to maintain sanitation standards and keep appropriate records.
• Ensure the proper appearance (condition of uniforms) and grooming of assigned staff members and personal hygiene.
• Follows-up on the rotation schedule of new employees and trainees.
• Collaborates with the HR Department to ensure the proper administration of
• employees’ annual leave.
• Hand over to night shift
• Provides services that are above and beyond for customer satisfaction and retention.

Requirements

• Bachelor’s degree in Hotel & Restaurant Management.
• Minimum 2-3 years of experience as restaurant manager
• HACCP certified is a plus.
• Fluency in English and Arabic.
• Strong leadership and team management skills.
• Excellent financial acumen and analytical abilities.
• Effective communication and interpersonal skills.
• Proactive problem-solving approach.
• Detail-oriented and committed to quality.

Job Type: Full-time

Experience

• Restaurant: 5 years (Required)