Looking For Restaurant Manager
Specific Job Responsibilities are, but not limited to, the following:
The company vision is to deliver the highest standards of quality, service, and cleanliness, as detailed in the SEP.
• We describe this as The Greatest Food Show on Earth!
• To achieve this ‘show’ vision, we have determined a two-part mission:
To develop a Gung Ho! Cast - extraordinary staff members who ‘deliver plus’ with inspired, passionate, and sincere performances on-stage, back-stage, and off-stage
• The restaurant manager develops an environment that encourages and supports staff and applies the most appropriate leadership style to enable the growth and development of each and every cast member.
• To accurately identify recruitment needs within their Restaurants, through knowledge and understanding of their staff’s availability and competency levels.
• To successfully evaluate, review, and employ candidates who have the skills, experience, and values required to make a positive contribution to our business.
• To manage the induction and ongoing training of all team members, providing them SOPs with information and skills that will enable them to work safely and knowledgeably within the system.
• To ensure that any discipline, grievance, termination, or resignation process is managed so that people are treated clearly, fairly, and without prejudice.
• To motivate others to deliver quality customer service in a fast-paced and stressful environment.
• To create an environment of empowerment through;
o Delegation of responsibility through clear definition of roles and responsibilities
o Encouraging ownership of station positions
o Encouraging and rewarding staff initiative.
• To build and facilitate strong relationships throughout the cast by;
o Using effective communication techniques to give and receive feedback.
o Employing techniques such as conflict management to resolve any issues that arise.
o Helping staff understand the need for change and continual evolution to stay competitive
Developing a workforce that is flexible and adaptable to constant change and review of the script.
o Being able to understand and communicate the benefits of change when it happens, ensures a smooth transition.
• To effectively manage their time and priorities as a Restaurant manager by using tools such as;
o Effective Delegation
o Problem Solving & Decision-Making
o Time Management
o Effective Meetings
• To understand and practice effective reward strategies in the Restaurant, including;
o Praising staff for hard work and effort on a daily basis.
o Recognizing staff for their contribution to the success of the Restaurant
Delivering tangible rewards for effort and performance results.
• To ensure that all necessary paperwork and administration requirements are completed on a daily, weekly, and monthly basis.
• To manage and adhere to all systems relating to cash control and cash handling.
• To ensure an exceptional level of service is delivered by;
o Managing restaurants and cast culture
o Delivering on key values
o Ensuring a sense of urgency and speed of service
o Encouraging courtesy and friendliness
o Promoting product knowledge
• To assist staff in managing moments of truth through the use of tools such as;
o Customer greetings
o Customer personalization
o Customer Awareness
o Customer farewells
o Positive body language
o Suggestive selling
• Seeking customer feedback
• To ensure that all products are received, stored, prepared, produced, and presented as per Standards of Excellence Procedures (SEPs).
• To create and deliver a clean and safe Restaurant, with a warm and welcoming ambiance by ensuring that;
o The Cast meets hygiene and appearance standards
o Correct cleaning and sanitization procedures are employed in all areas of the Restaurant at all times
• To ensure the approved cleaning chemicals are stored and used as per SEPs
• To ensure that the objectives of having stock of sufficient quality and quantity to meet forecasted sales and customer demand are balanced with the need to manage and control wastage.
• To effectively control the outlet's Cost of Goods Sold (COGS), by managing;
o Purchasing
o Invoice Processing
o Stocktaking
o Waste Management
• To be able to assess and troubleshoot unaccounted variance, and action plan for future prevention.
• To ensure that the Restaurant meets specific sales and Wastage budgets.
• To effectively plan and manage staff recruitment and ongoing staff development to ensure a well-balanced and skilled work
• To be able to prepare, cost, and implement rosters that meet restaurant-specific productivity and cost targets.
• To retrospectively calculate the cost of wages for salaried managers, hourly managers, and hourly staff and compare results against the budget.
• To manage controllable expenses, such as cleaning consumables, energy, telecommunications, sundries, repairs, and maintenance, on a daily basis to ensure they fit within budget, whilst following detailed guidelines on expenditure.
• To effectively plan and manage daily, weekly, monthly, and quarterly preventive maintenance lists, and machine & equipment service calendars and ensure the completion on time.
• To ensure that company fixed assets inventory is up to date and audit crockery, cutlery, small wares, machines, equipment, vehicles, and maintenance-related tools as required.
• To effectively control any damage or loss of the company assets by checking and auditing on a regular basis.
Qualifications:
• Minimum of 8 years of experience with fine dining high-end concepts
• Excellent English written and spoken
• Arabic an advantage
• Valid Bahrain Driving License
• Team leadership
For qualified and interested candidates, kindly send your CV to
jrecruitment2023@gmail.com
.png)
