Assistant Restaurant Manager

The Assistant Restaurant Manager at Mashrou3 Tabkha is responsible for overseeing all aspects of the restaurant's operations, ensuring exceptional customer experiences, maintaining high standards of service, and maximizing profitability. This position involves managing staff, coordinating with the kitchen team, implementing operational strategies, and upholding the restaurant's reputation for excellence.

Responsibilities:

• Oversee all aspects of restaurant operations including front-of-house, back-of-house, and guest services.
  
• Develop and implement operational strategies to optimize efficiency, productivity, and profitability.
  
• Monitor daily operations ensuring adherence to quality standards, service protocols, and health and safety regulations.
  
• Recruit, train, supervise, and motivate a team of employees including servers, chefs, hosts/hostesses, and support staff.
  
• Create work schedules, assign tasks, and manage staffing levels to meet operational needs.
  
• Ensure exceptional customer service by setting service standards, monitoring guest interactions, and addressing feedback.
  
• Develop and execute sales strategies to maximize revenue and meet financial targets.
  
• Monitor and analyze key financial metrics including labor cost, food and beverage wastage, and revenue variance.
  
• Implement strategies to optimize labor scheduling, minimize wastage, and control costs without compromising quality or service.
  
• Conduct regular menu reviews to identify opportunities for improvement and introduce new dishes or specials.
  
• Maintain inventory levels, monitor stock rotation, and minimize wastage to control costs.
  
• Ensure compliance with local health, safety, and sanitation regulations.
  
• Monitor and ensure timely service delivery to meet or exceed customer expectations.
  
• Implement measures to maintain food and beverage quality standards and consistency.
  
• Manage and maintain a positive store rating on third-party delivery aggregator platforms.
  
• Prepare and analyze financial reports including sales reports, profit and loss statements, and budget reviews.
  

Requirements:

• A bachelor's degree in hospitality management, Business Administration, or a related field is preferred.
  
• Proven experience as an Outlet Manager or in a similar leadership role in the food service industry, preferably in a Lebanese Restaurant.
  
• In-depth knowledge of restaurant operations including front-of-house and back-of-house functions.
  
• Strong leadership and people management skills with the ability to motivate and inspire a diverse team.
  
• Excellent interpersonal and communication skills (English and Arabic) with a customer-centric approach.
  
• Solid understanding of financial management principles including budgeting, cost control, and revenue optimization.
  
• Proficiency in using restaurant management software and computer applications.
  
• Ability to remain calm and make effective decisions in high-pressure situations.
  
• Flexibility to work evenings, weekends, and holidays as required.