Appointed manager for the Restaurant operations with a team leader and motivator approach.
Coordinating and appointing the manpower & assets of the restaurant in the most efficient and cost-effective way with a clear goal of growing the business. Ensuring the welcoming atmosphere and swift team’s performance.
Duties & Responsibilities
Managing the restaurant with the priority to guest service;
Ensuring high level of guest service, and efficiency of restaurant services;
Organizing, motivating and developing of the restaurant team;
Managing team’s performance and development;
Being able to craft the competitive team within busy F&B environment;
Onboarding the restaurant’s employees and providing support within the whole employee’s journey;
Planning and organizing the required manning for long-term operation, arranging the leave planners ensuring the highest efficiency according to the sales season;
Maintaining the restaurant’s brand image according to the set standards: organizing the periodic maintenance, following the set layout, keeping the guest’s & staff’s safety as top priority;
Boosting the restaurant’s efficiency and reporting to the management;
Being involved in the restaurant’s service inclusive of in-house dining, delivery orders, external catering functions and other campaigns.
Requirements & Qualifications
Previous experience in a managerial position (at least 20-30 staff members);
English speaking; Arabic or Russian knowledge is a nice asset;
Being super friendly, super strict and super fair to the team;
High leadership and organisational skills;
Additional trainings, tastings, guidance will be provided;
Having high level of ownership and responsibility.