Restaurant Manager - Brasserie Boulud

Brasserie Boulud

Bringing the true meaning of gastronomie francaise to Dubai, Brasserie Boulud serves simple fresh and seasonal dishes hand-crafted to create authentic and appetizing experiences. Inspired by the French art de vivre, the restaurant offers French contemporary cuisine rooted in tradition. The venue represents Chef Daniel Boulud's casual approach to fine dining.

The Position

To manage the overall operation of the restaurant following established objectives for the highest standards in professional management and administration as well as in effective and fair personnel development.

KEY ROLES & RESPONSIBILITIES

1. Motivate, discipline, direct, and supervise the work of all employees in the restaurant.
2. Develop and maintain training programs to ensure a high degree of staff professionalism.
3. Manage day-to-day operations of the restaurant.
4. Handle complaints and make effective service recovery.
5. Ensure standards are being followed in accordance with F&B policies and procedures.
6. Ensure all employees have full product knowledge.
7. Regularly inspect food & beverage quality.
8. Follow established and proper accounting procedures.
9. Hold monthly one-to-one staff meetings to establish and monitor targets and achievements and update performance logs accordingly.
10. Conduct daily role plays and ensure employees adhere to grooming standards.
11. Develop maintenance schedules.
12. Liaise with stewarding on inventory and breakage control.
13. Maintain daily log book maintaining clear and concise information on the operations.
14. Establish guest database with preference records of regular guests.
15. Schedule employees to maintain hotel service standards within budgeted labour costs.
16. Assign responsibilities to subordinates and conduct regular performance checks.
17. Implement weekly cleaning schedules for operating equipment.
18. Manage organization and cleanliness of departmental areas by conducting weekly walkthroughs with Hygiene Manager, Housekeeping, and Engineering Department.
19. Control stock of all equipment in the restaurant.
20. Constantly monitor staff's appearance, attitude, and degree of professionalism.
21. Develop new and special promotions that will improve guest satisfaction under the guidelines of the Sofitel standards operating procedures.
22. Coordinate promotional plan with Public Relations as well as menu cycles with the Chef de Cuisine.

PERSONAL ATTRIBUTES

1. Excellent reading, written, and oral proficiency in English.
2. Experienced in all aspects of restaurant service.
3. Must be well-presented and professionally groomed at all times.
4. Excellent leader and trainer with strong motivational skills.
5. Strong interpersonal skills and attention to detail.
6. High degree of professionalism, sound human resources management capabilities, business acumen, energy, and determination.
7. Proven organizational skills, able to set and meet deadlines with quality results.
8. Candidate should be up-to-date when it comes to F&B trends and knowledgeable of successful concepts.
9. The candidate should be aware of the digital platform and make good use of them to enhance the exposure of the F&B offer.

QUALIFICATIONS

1. Degree in Hotel Restaurant Management or equivalent.

EXPERIENCE

1. Minimum 3-5 years Hotel experience.

Remote Work: No

Employment Type: Full-time