Restaurant Manager
7 months ago
**Job Location**:
NEOM
**Major responsibilities of a Restaurant Manager are**:
- To ensure that catering facility operates efficiently and profitably while maintaining its scope and standards set out by the Client, as per standards and brand reputation.
- Ensure a variety of activities in relation to service, menu, staffing, health and safety, food safety and customer satisfaction are completed as assigned to service teams, while taking responsibility for daily business performance and profitability.
- Assists to ensure that the Food and Beverage activities are aligned with the respective company Strategy, standards and that that all Actions have been implemented where appropriate.
**Key Accountabilities & Activities**:
- Strong knowledge on foodservices, restaurant operation, catering, events, and sequence of activities
- Customer focused and ensured all activities, standards and practices in place are aligned with customer satisfaction results.
- Strong mindset for immediate changes, adopt and activate initiatives immediately.
- Always works with a backup plan in case of emergencies and changes in operational plants
- Excellent time management skills and able to meet strict deadlines set out by FB manager and client.
- Maintains ongoing recruitment plan to ensure sufficient staff requirements are in place.
- Ensures all team members are well trained and equipped to execute tasks accurately.
- Plans events and activities well ahead of time, does a full check and ensures briefing are conducted in a timely manner covering all relevant information.
- Attention to details and a strong habit of routine checks related to customer journey, back of house, and outdoor areas.
- Establishes opening and closing checklist and checks consistency of delivery by assigned team members and monitoring progress.
- Strong experience in restaurant/catering management and on time delivery
- Highly customer oriented and ability to work professionally and diplomatically with individuals at all levels.
- Demonstrates maturity and excellence in communication, ability to build effective teams, effective interpersonal communication, and the ability to initiate and model positive change.
- Demonstrated integrity, dependability, sound judgment, teambuilding, and resourcefulness to establish and maintain collaborative, positive, and effective working relationships with multiple and diverse constituency groups.
- Ensures staff recognition and feedback system is in place.
- Exceptional attention to details and accuracy on documentation, data, reporting and analyzing.
- High ethics, trust, transparency, accountability, self-starter.
- Ability to work under pressure and within strict deadlines and manage events and tasks effectively.
- Ensures that all resident and client complaints are resolved by assigned teams.
- Ensures sufficient stock of all required resources set out for performance of full operation (from equipment, consumable, OSE, etc.) notify FB manager in case of upcoming challenges.
- Ensures that all aspects of digital tech system activities are performed as assigned by the teams.
- Ensures teams perform all duties assigned to high standards practiced, food and beverage quality as per specification, buffet set up and implement improvement plans as required.
- Keeps a good rapport with the service and culinary teams, attends and conducts training as per training needs.
- Conducts daily and monthly operational meetings with culinary teams, highlight challenges, guest feedback, and set up improvement plans.
- Aligns with Food & Beverage manager for objectives set by the client.
- Conducts performance reviews with all team members and prepare PIP (performance improvement plan)
- Organizes rewards programs and motivates team members.
- Ensures teams maintain high level of cleanliness and hygiene in all operational areas (full guest journey)
- Ensures all inventory is conducted and all equipment is in good condition prior to use and service for events and reports any defects to avoid business interruptions.
- Ensures forecasting is accurate related to staffing, equipment, resources and production of food and beverage according to the customer projections.
- Hands-on and on the floor during the operation and events, continually monitors all activities and ensures ready to assist team members in case of needs.
- Conducts internal audits and inspections - can be digitally and as requested by the Client.
- Practices and promotes sustainability initiatives in operation.
- Reviews efficiencies and improvements and makes adjustments in operation when possible.
- Safeguard diner guidelines set out by the client.
- Must be able to work indoors and outdoors.
**Knowledge, Skills, and Experience**:
- Proficient computer skills and preparation of daily and monthly reports
- Strong English communication skills, in speaking, writing, and presenting.
- Highly organization, strong time management, prioritizing and the ability to manage a comple
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