Restaurant Manager

Job description

Job Summary

Job Description

• - Daily Operations Management: Overseeing the cleanliness and quality of the showroom and kitchen, and implementing strict food safety standards (HACCP).
• - Sales and Cashier Monitoring: Achieving sales targets, reviewing daily closing reports, and reconciling physical inventory with the electronic system (POS).
• - Minimizing waste and spoilage: Monitoring the shelf life of confectionery and sensitive raw materials, and implementing strict policies to reduce both actual and visual waste.
• - Inventory and Procurement Management: Requesting raw materials from central warehouses or suppliers based on order volume, and conducting periodic weekly and monthly inventory counts.
• - Team Organization and Training: Scheduling staff shifts (chefs, cashiers, and waitstaff) and training them on service quality and adherence to the uniform policy.
• - Season and Occasion Management: Operational and marketing preparation for peak seasons (such as Ramadan, Eid, and New Year’s) to ensure the capacity to handle high workloads.

Job Requirements

• - Educational Qualification: A suitable higher education qualification, preferably in Hotel and Hospitality Management or Business Administration.
• - Practical Experience: At least 3 to 5 years of experience in a managerial role within the Food &B sector; preference is given to candidates with prior experience combining both restaurants and confectionery/dessert shops.
• - Leadership Skills: Strong ability to manage and direct the team (chefs, waitstaff, and cashiers) and to resolve problems and conflicts under pressure.
• - Technical and Supervisory Knowledge: Comprehensive knowledge of food safety and quality standards (HACCP), and an understanding of the lifecycle of sensitive products as well as storage methods for confectionery and food items.
• - Financial and technical skills: Proficiency in operating cashier and Point of Sale (POS) systems, as well as Excel software for reviewing accounts, profit reports, and waste ratios.
• - Full readiness to work variable shifts, including weekends, peak seasons, and public holidays (such as the busy periods for confectionery and restaurants).

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