About the job
Restaurant managers ensure that restaurants operate efficiently and profitably. Must coordinate a variety of activities, combining strategic planning and day-to-day management activities, in order to enhance restaurant sales. Responsible for the business performance of his restaurant, as well as maintaining high standards of food, service, and health and safety. Have creative aspects, particularly in marketing and business development.
Key Result Areas
Planning & Organizing
Sets with the Operations Manager the AOP for his Restaurant
Sets with the Operations Manager the monthly Restaurant Business Plan.
Sets objectives for the restaurant and reviews it with his team periodically.
Controls day-to-day operations by scheduling labour, ordering food and supplies, and developing the restaurant team
Taking responsibility for the business performance of the restaurant.
Analyzing and planning restaurant sales levels and profitability.
Organizing marketing activities, such as promotional events and discount schemes.
Preparing reports at the end of the shift/week, including staff control, food control and sales.
Creating and executing plans for department sales, profit and staff development.
Ensures complete and timely execution of corporate & local marketing programs
Develop the local store marketing plan in coordination with the marketing department.
Develop home delivery plans, coordinate with home delivery management team to accomplish the set objectives, analyse the impact of HD as an additional service on the sales target.
Achieve the SOS Target
Control the driver productivity and achieve the required target
Set plans for the additional services to improve the business & maximize the sales.
Follow up & update any information about the competitors position in the market in coordination with marketing dept., which may affect the business plans
Develop a network of effective public relations with the society (governmental Organizations, Participation in the social special events etc. to maximize the sales & to create the brand awareness in the market.
Ensure proper sales forecasting
Setting budgets and agreeing them with senior management.
Planning and coordinating menus.
In charge for outlet treasurer such us petty cash, fund & all kind of sales transaction.
Control current budgeted and forecasted revenues
Analyse the operations/ P&L to determine deviations from standards and take corrective measures.
Ensure proper stock level is maintained.
Review the Restaurants purchasing plans in coordination with Purchasing & stores dept., to make sure that all restaurants need
Controls profit & loss, by following the Control/Security procedures, maintaining inventory, managing labour, reviewing financial reports, and taking appropriate actions.
Ensures local health and safety codes, and company safety and security policy are met
Coordinating the entire operation of the restaurant during scheduled shifts. Managing staff and providing them proper & clear duty schedule
Ensures maintenance of equipment, facility, and grounds with a preventative maintenance program
Ensures food quality and 100% customer satisfaction, Responding to customer complaints. Meeting and greeting customers and organizing table reservations
Ensures a safe working and customer experience environment by facilitating safe work behaviours of the team
Focus on customer satisfaction strategies, develop the needed action plans to maintain a high standards of services in all restaurants according to the operation manual.
Maintain customer mania spirit within the restaurant team, train and empower TM to handle complaints. Ensuring that all employees adhere to the company’s uniform standards
Participate in Setting products development & new products plans in coordination with the Quality Assurance Department H.O. to maintain the progress in the business.
Advising customers on menu and orient them as per their choice.
Develop effective relationship with supporting departments (training, Maintenance, etc.)
Work with the Area manager to determine the proper nationality mix for management and team members.
Ensures that the customer mania mindset is embedded in his restaurant and sets the example for his team. Responsible for Employee Training, orientation and motivating.
Assist Operation Manger for menu item development and new marketing initiatives, stimulate growth in sales
Responsible for customer service waiting time to be as per standard in all area
Specifications (Qualifications, Experience, And Skills)
Minimum 5 years experience in a similar position
Ability to be integrated in new work environment
Good knowledge of the market.
Knowledge and skills in F&B Retail
Has Guest portfolio & business relation
Presentable, High interpersonal skills, and communication skills (in both English & Arabic)
Hard worker, team work player , flexible work under pressure.
Highly Self-motivated with the ability to motivate others as well .