About the job
A premium steakhouse and fine dining destination in Downtown Dubai is currently looking for an exceptional Restaurant Manager / Deputy General Manager to be joining the team with immediate effect.
The role serves as a pivotal member of the Restaurant. Ensures guest satisfaction is always met through the F&B experience and provides efficient and courteous service. Manage the overall restaurants business performance with high quality service standards as per the company policy.
Oversees and directs the daily operations of the restaurant, ensuring compliance with company standards in all areas of operations, including product preparation and delivery, guest relations, restaurant maintenance and repair, inventory management, financial accountability, and monitoring and evaluation of team member performance.
Directly reports to Restaurant General Manager.
Reviews existing standards and procedures while implementing new best practices.
Hires and trains new staffs.
Promotes and markets the restaurant products and services.
Ensures compliance with licensing, health and safety and hygiene protocols.
Ensures that different sections of the restaurant are well-stocked, and all necessary equipment and accessories are well-maintained.
Handles guests concerns professionally.
Gives coaching and feedbacks to team members to ensure delivery of quality customer service.
Coordinates any necessary information to the concerned head office department.
Direct the implementation of the Food & Beverage operational strategy.
Support, in conjunction with the General Manager, the definition of the overall strategy in terms of pricing, placement and branding of the Restaurant to ensure these provide the brand expectation.
Participate in the preparation of the Group Food & Beverages annual business plan, and Sales and Marketing Plans.
Contribute to the preparation of the group and individual restaurant budgets and monitor the financial performance of the F&B outlet(s) versus the budget.
Monitor the activities and trends of competitor restaurants and identify and act on opportunities to modernize equipment, service methods, and product presentation.
Ensure all F&B employees adhere to uniform and grooming standards.
Manage the effective achievement of objectives through setting individual objectives, managing performance, developing staff and providing formal and informal feedback.
Recommend improvements to departmental policy and manage the implementation of procedures and controls covering all areas of activity.
Motivate subordinates and identify opportunities for participating in change initiatives, programmes and projects taking into account international best practices, improvement of business processes, cost reduction and productivity improvement.
Establish standardization of the brand including its policy and procedures for the alignment purposes for front of the house and back of the house of the restaurant concept.
Ensure there is enough listed training products created to maintain the brand standards as well as keeping up the knowledge of the staff working in the restaurants.
Establish OS&E standards for the group that are in the globally accepted terms, and which will be used as a guiding document for the new opening outlets.
Be part of the training programs that will be created for the service sequence and culinary sequence. Display training skills.
Be part of the interview process, employee selection, approval and on boarding process.
Establish KPI and Performance management criteria for the employees working under the group.
Create a team of Pre-Opening members who will lead the pre-opening facilitation of the new outlets.
Establish a critical path in full for pre-opening of a new outlet including the expected tasks and projects for all departments.
Establish and maintain standards of operational excellence throughout all group restaurants.
Establish full detailed database of Policy and Procedures for the group.
Bachelors Degree in Hospitality, Business or any relevant field from an accredited and renowned University.
At least 7 years of relevant experience in progressively more responsible F&B operations roles within the international restaurant sector; 5 years of which led F&B Operations within a market-leading chains.
Management experience in high-end free-standing restaurants
Experience in Pre-Opening.
Experience in running Critical Path management for successful restaurant opening.
Experience in large conference facilities
Expert F&B operations and product knowledge.
Expert project management, planning and implementation skills.
Advanced knowledge of core hotel operations
Advanced planning and scheduling skills.
Very good command of speaking, reading, and writing English language.
Strong communication and interpersonal skills.
Strong customer service orientation.
Experience in F&B project work – restaurant refurbishment or development
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