Restaurant Manager

CONFIDENTIAL

•Achieve restaurant operational objectives by

oContributing information and recommendations to strategic plans and reviews

oPreparing and completing action plans for the team including daily responsibilities

oImplementing production productivity quality and customerservice standards

oResolving team issues and guest complaints

oImplementing changes as directed by outlets’s senior management



•Manage Outlet daily operations AZ to ensure that it operates efficiently and profitably as per preset budgets and procedures



•Continuously improve operational execution through attention to detail and adherence to operating standards and philosophies maximizing profits and minimizing costs

•Control both FOH and BOH operations including but not limited to product quality and presentation staffworkplace health and safety service standards maintenance and hygiene of facilities equipment entertainment guest satisfaction etc.

•Ensure proper communication between the restaurant kitchen and the central kitchen

•Ensure proper and efficient communication between BOH and FOH staff by constantly meeting with the supervisor Executive chef and the restaurant’s Chef

•Ensure adequate staffing of the restaurant at all times

•Be present at restaurant opening and closing

•Ensure that all operations procedures are in line with outlet standard operating procedures Opening closing service cleaning etc.

•Stay updated on all Outlet services policies memos procedures promotions etc. and communicate changes to the team

•Review the daily restaurant logbook and take action when necessary

•Submit to the Director of Operations a Weekly and Monthly report including but not limited to sales guest satisfaction actual performance versus forecasted operational concerns and suggestions for improvement



•Be responsible for identifying and following up on the restaurant’s maintenance issues

•Help in any area of the restaurant when circumstances dictate

•Maintain a favorable relationship with all outlet employees to foster and promote a cooperative and harmonious working climate conducive to maximizing morale productivity and efficiency

Skills

•Minimum of 4 years as a Restaurant manager or 6 years as an Assistant restaurant manager preferably in an Lebanese or Mediterannean restaurant

Responsibilities

Reporting to the Director of Operations and following all outlet’s policies and procedures the Restaurant manager is responsible for the overall performance of the assigned restaurant including but not limited to maintaining high Food Beverage service health and safety standards in both the Front of House and the Back of House daily operations.

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