Job Summary

• Responsible for maintaining high standards among the staff and ensuring a memorably good experience for customers.
• Responsible for overseeing the daily operations of the restaurant, leading a team of restaurant staff, and ensuring exceptional customer service. This position requires strong leadership skills, a passion for hospitality, and a focus on driving operational excellence.
• Assist Head of Operations in the Restaurant Management and Operations.

Key Accountabilities

• Ensure checklist and standards are implemented before opening and closing the branch.
• Lead and motivate the restaurant team, including servers, hosts, bartenders, and support staff. Guide, train, and coach for a high-performing team while promoting exceptional customer service.
• Engage with customers, address inquiries, and create a welcoming atmosphere. Manage daily restaurant operations, including opening/closing procedures, staffing, scheduling, and inventory.
• Ensure compliance with health and safety standards and company policies. Maintain high food quality, presentation, and service. Conduct regular inspections for cleanliness and adherence to standards.
• Promote communication and collaboration with kitchen staff and other departments for smooth operations, and work with management to implement process improvements and achieve goals.
• Ensure compliance with food safety, liquor licensing, and employment laws, while staying updated on industry trends and best practices.
• Responsible for organizing work schedules and providing assistance to incoming guests at the restaurant.
• Ensure proper delivery assistance and guest satisfaction.
• Review inventory and purchase orders, implement quality and cost controls, handle cash float, and close daily sales.

Knowledge, Skills and Aptitude

• Educational Qualifications and Certifications: High School or Higher. Certification in Hospitality Management – Additional
• Knowledge: Understanding on Customer satisfaction and Hospitality Management
• Technical Skills: Computer Proficiency and Ms Office Skills, Good Listening
• Language Skills: Arabic is desirable. English is essential
• Experience: Minimum of 5 Years’ experience in Food & Beverages industry

Key Interactions

• Key Internal Contacts:
• Restaurant Team members
• Chefs
• HVC team members
• Key External Contacts:   
• HO Depts
• Customers, Suppliers
• Direct Reports: (FOH) Waiter, Head Waiter, Senior Rest. Busser, Driver, Barista, Head Barista, Hostess