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Job Description
- Comply with licensing laws and other legal requirements.
- Ensure adherence to legal and company policies and procedures and undertake disciplinary actions if the need arises
- Coordinate daily Front of the House (Included the Bar) restaurant operations.
- Ensuring excellent customer service and dealing with customer feedback and complaints
- Open and close the restaurant on time.
- Organize and supervise shifts and assigning tasks and coordinating work shifts, timetables and staff leave.
- Corporate with HR Dep the recruitment process.
- Train new and current employees on proper customer service practices.
- Appraise staff performance and provide feedback to improve productivity.
- Encourages employees to provide excellent customer service within guidelines.
- Organize marketing activities Internally, promote the brand in the local community through word-of-mouth and restaurant events.
- Maintain high standards of quality control, hygiene, and health and safety
- Take responsibility for the business performance of the restaurant
- Analyze and plan restaurant sales levels and profitability
- Managing a restaurant’s finances
- Control operational costs and identify measures to cut waste for FOH.
- Present detailed reports on weekly, monthly and annual revenues and expenses to the operation manager.
- Implement policies and protocols that will maintain future restaurant operations.
- Monitoring stock levels and placing orders for FOH supplies.
- Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results.
- Responsible for the FOH area Activities and the staff level performance.
Job Requirements
- Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role.
- 5 years Proven experience in fine dining Restaurant is must.
- Proven customer service experience as a manager
- Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff
- Strong leadership, motivational and people skills
- Acute financial management skills
- Fluent English is must .
- BSc degree in Business Administration; hospitality management or culinary schooling is a plus
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