As Restaurant Manager, you are responsible for effectively managing all activities within the restaurant and bar, in order to achieve optimum results across all facets of the restaurant operation, in line with Departmental targets, policies and procedures.
1. Specific Duties and Responsibilities:
1.1 Direct and control all subordinate associate to ensure that all day to day operational matters are handled on time and guest expectations are met.
1.2 Provide guidance and assistance to the restaurant associates helping them in the execution of
their duties and responsibilities.
1.3 Oversee the service standards in the outlet ensuring that they conform to the requisite standards and meet or exceed customer expectations.
1.4 Liaise with the Kitchen, Stewarding, Bars, Housekeeping and other related sections to ensure that the operation runs smoothly in areas of joint responsibility.
1.5 Prepare duty rosters and implement vacation and public holiday schedules of restaurant associates.
1.6 Ensure that all associates are aware of the Food and Beverage facilities at AKH Projects, operating hours, its daily events and functions in order for them to provide correct information and address guest
1.7 Maximise revenue in the outlet by implementing suggestive selling or upselling procedures.
1.8 Assist in the planning and execution of promotional activities as directed.
1.9 Monitor and control the financial performance of the outlet by controlling costs and expenses.
1.10 Assist in monitoring and controlling the restaurant operating equipment (OE) inventory and participate
1.11 Conduct frequent front and back of house checks ensuring mise-en-place, service procedures, standards of cleanliness and hygiene, repair and maintenance, employee grooming and manning levels are in order and take appropriate action where necessary.
1.12 Assist in the maintenance of efficient administration preparing and submitting reports on time as directed.
1.13 Assists in the selection, training and evaluation of subordinate associates.
1.14 Coach, counsel discipline and develop subordinate associates.
1.15 Establish good guest contact by setting up guest history cards, greet guests by name when as much as
possible, inform guests about activities and promotion in the restaurant.
1.16 Conduct uniform inspection prior to the opening of each shift.
1.17 Maintain a high level of co-operation and communication with the Chef to avoid friction between kitchen and restaurant associates.
1.18 Responsible for logbook reports to ensure that all guests’ comments, complaints and daily incidents which happened in the restaurant are written down in the logbook and forwarded to the Food and Beverage Manager.
1.19 Consult the chef on daily specials and cascade the information to the associates.
1.20 Be highly visible in the restaurant and handle guest concerns.
|Job Location:||Doha, Qatar|
|Job Role:||Hospitality and Tourism|