Restaurant Manager

Our client, large F & B and Entertainment company that has a dynamic and innovative Marketing and Communications Department, is seeking a well-experienced Restaurant Manager. Reporting directly to the Director of F&B Operations and Commercial Leasing, the successful candidate is responsible for managing the restaurant outlet with a focus on service standards, customer satisfaction, staffing, operational needs, and financial targets.

Job responsibilities:

Ensures that the staff deliver the brand promise and always provide exceptional guest service.

Ensures that the staff provide excellent service to internal customers in other departments.

Observes employee-guest interactions and coaches staff in guest service skills as necessary.

Ensures that all guest and internal customer complaints and enquiries are handled in a timely, courteous, and efficient manner, following through to ensure problems are resolved satisfactorily.

Ensures that the outlet is operated in line with goals to maximizes profitability while delivering on the brand promise.

Assists the Director of F&B Operations in preparing the Annual Business Plan and budget for the outlet.

Supports the Director of F&B Operations in analysing outlet business performance to facilitate accurate and meaningful forecasting.

Proactively manages outlet financial targets and costs based on key performance indicators.

Ensures that the operation complies with company and regulatory policies relating to financial record keeping and money handling.

Actively participates in weekly yield and revenue management meetings, overseeing the appropriate pricing structures to maximize yield and overall profits across the entire operation.

Seizes marketing and promotional opportunities to raise awareness and drive outlet revenues.

Proactively supports the Director of F&B Operations and Head of Marketing & Communications to implement the Annual Marketing Plan for F&B operations.

Manages the outlet, pursuing excellence and quality in all aspects of the operation.

Coordinates proactively and collaboratively with consultant-partner organizations to implement restaurant concept and ensure full delivery of brand promise.

Ensures that the outlet and surrounding area is always kept clean and organized.

Oversees the preparation and implementation of outlet manpower rosters to effectively meet operational needs.

Monitors outlet operations, especially during peak business periods, making resourcing adjustments where necessary.

Ensures that the operation and its staff flexibly support and collaborate with other departments.

Ensures that the staff are up to date with the availability of seasonal and new items on the menu.

Collaborates closely with the Head Chef/Executive Chef and team to optimize the outlet’s operation.

Monitors and maintains the quality standards of food and beverage products served in the outlet, providing feedback to the Head Chef/Executive Chef and Team where appropriate.

Implements quality management and regulatory compliance strategies by ensuring that all internal and international standards are effectively implemented, e.g., HACCP, health and safety standards, etc.

Manages inventory, placing orders for supplies as required by operational needs and building good relationships with external suppliers and vendors.

Maintains equipment to a high standard, obtaining technical support (as per operational procedures) to fix any equipment malfunctions in a timely manner.

Establishes clear direction, prioritizes tasks, assigns, and delegates responsibility, monitors individual performance, provides regular feedback, and takes prompt action where necessary.

Controls costs by ensuring that the outlet operation minimizes waste, spoilage, and breakages.

Drives operational profitability by upselling when opportunities to do so arise.

Ensures that the operation complies fully with the organization’s policies and procedures.

Actively participates in F&B management meetings.

Supports banqueting and other activities as assigned by the Director of F&B Operations.

Performs any other duties assigned by the Director of F&B Operations as necessary.

Encourages and motivates employees, building trust, respect, and cooperation within the team.

Ensures that a positive and harmonious work environment is maintained within the operation.

Reviews and approves all HR-related issues ranging from staff personal issues (leaves, loan approvals) to manpower planning.

Supports the Director of F&B Operations with the recruitment, selection, and orientation of outlet staff.

Oversees the punctuality and appearance of outlet staff, ensuring that the correct uniform is worn, and that staff maintain a high standard of personal appearance and hygiene, according to agree upon grooming standards.

Maximizes the effectiveness of outlet staff by developing their skills and competencies through appropriate training, coaching, and/or mentoring.

Conducts annual performance management reviews for outlet staff and supports them in their professional development goals.

Plans and implements effective training programs for staff members.

Ensures that staff follow all company and local policies, rules, and regulations, including those related to health and safety, security, etc.

Attends training sessions when required and keeps up to date with industry developments/practices.

Requirements

Experience & Qualification Requirements

Knowledge, Technical Skills, & Experience Required

Well-developed computing skills, including understanding of relevant IT products and software (Microsoft Word, Excel, PowerPoint, and ERP)

At least 6 years of relevant experience in the hospitality/restaurant industry Education & Certification Required

Experience in GCC countries in fine-dining Restaurants; Work experience same as in Michelin Restaurants, Top Restaurants from GCC area.

Degree is hospitality or relevant certification is preferred.

Good experience satisfying and understanding GCC clients and special requests.

Willing to relocate to Qatar

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