Restaurant Branch Manager (Dubai)

PURPOSE OF POSITION

Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. Scope will cover multiple outlets selected by the executive management.

REPORTING TO: Operations Manager / General Manager

ESSENTIAL DUTIES

• Responsible for ensuring that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards. Providing suggestions for executive management to reduce cost or increase revenue. Partner with food costing team and ensure products are prepared in low cost manner and ensure low levels of wastage and correct wastage reporting. Control usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• Responsible for achieving company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Responsible for controlling cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. Oversee cash handling system and ensuring sales cash is tallied using Micros. Cash counting and reporting daily to executive management.
• Responsible for interview, select, train, supervise, counsel and discipline and terminate outlet staff for the efficient operation of the outlet using the sales manual, barista manual and food manual.
• Oversee all required paperwork, including forms, reports and schedules in an organized and timely manner. Oversee cleaning log, maintenance log and temperature control points of all required items.
• Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves. HMC software will be used.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Responsible for forecasting future sales and inventory usages and work closely with the Warehouse Manager to ensure correct stock levels are available from central distribution area, to assist the operational team.
• Schedule employees as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Ensure adequate staffing levels for anticipated business during shift.
• Prepare monthly report on sales, best sellers, slow movers, wastage, inventory cost.
• Identify room for improvement and future products and packaging, menu engineering, price of products.

GENERAL DUTIES

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs. Fully understand and comply with the Laws and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Responsible for ensuring that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Interact positively with customers promoting the facilities and services.
• Resolve problems to the satisfaction of involved parties. Organize special events in the outlet such as receptions. Maintain rapport with all departments and attend relevant meetings.
• Responsible for ensuring that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs. Move throughout the facility areas to visually monitor and act to ensure food quality and service standards are met. Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency followed and completed on a timely basis and profit-enhancing measures. Conduct competitive research and report trends and recommendations and consistent corrective action for any and all violations of company policies, rules and procedures and campaigns. Support the entire Food & Beverage operation including supervising other areas if necessary, handling special projects, running promotions, handling public relations and marketing, planning, and a culture that exceeds the very best the industry has to offer. Prepare, review and update operational and training manuals. Continually strive to develop your staff in all areas of managerial and professional development.
• Evaluate cost effectiveness of all aspects of operation. Develop and implement cost saving.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair.
• Develop, plan and carry out restaurant marketing, advertising and promotional activities.
• Champion a training culture within the Food and Beverage team to ensure succession.
• Organize and conduct daily pre-shift and department meetings communicating pertinent information to the staff, such as café inventory count and menu changes. Daily pre-shift staff meetings to address concerns, provide motivation, updates from top management, upselling techniques, maintain Average Transaction, Daily/monthly targets.
• Manage all internal stakeholders: both, other departments within the company who deliver services to the operations team; and support the back of house team.
• Ensure equipment is handled with care to minimize equipment damage. Oversee maintenance and redundancy of equipment by planning outlet equipment.
• Leading and managing pre-opening activities of new outlets.
• Fill in where needed to ensure guest service standards and efficient operations.

QUALIFICATION STANDARDS

• Thorough knowledge of Food & Beverage outlet operations including foods, beverages, supervisory aspects, service techniques and guest interaction. 6-8 years of experience as Outlet Manager.
• Considerable skill in math and algebraic equations using percentages.
• Thorough knowledge and experience using Micros and HMC.
• Ability to communicate in English (Arabic is a plus), both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems.
• Work place is fast paced with considerable movement throughout shift. Ability to work under pressure and deal with stressful situations during busy periods.
• Physically fit.

DELIVERABLES

• Labor Report (Schedule, Overtime, Attendance, Labor cost, High performers, low performers, Plan vs Actual) – MONTHLY / QUARTERLY / YEARLY.
• Sales Report (Sales, Best sellers, Slow movers, Average ticket, Marketing observations, Voids, Discounts, Delivery, Cash Variances, Plan vs Actual) – MONTHLY / QUARTERLY / YEARLY.
• Inventory Report (COGS, Food Cost, Wastage, Inventory Value, Stock turnover, Postings, Plan vs Actual) – MONTHLY / QUARTERLY / YEARLY.
• Operational efficiency (Prep time, sales closing time, Plan vs Actual) – MONTHLY / QUARTERLY / YEARLY.
• Feedback report (Complaints, feedback, improvements, labor feedback, Plan vs Actual) – MONTHLY / QUARTERLY / YEARLY.
• Customer satisfaction.
• Cross department satisfaction.

Dubai municipality food control Knowledge and experience must be Person in charge on food watch.

Experience:

• restaurant management: 6 years (Preferred)

Language:

• English (Preferred)
• Arabic (Preferred)

License/Certification:

• Person in charge Dubai municipality (Preferred)

Job Type: Full-time

Pay: AED3,000.00 - AED4,000.00 per month

Application Question(s):

• How many years of restaurant management experience do you have?
• Do you have valid person in charge Dubai Municipality?
• Do you speak Arabic?