Restaurant Manager

Job Purpose

Responsible for managing and ensuring that restaurant operations are implemented efficiently and profitably, in addition to maintaining high production, productivity, quality, and customer-service standards while adhering to MNH established Policies & Procedures.

Key Roles and Responsibilities

Policies and Procedures

• Implement the F&B Division’s set policies and procedures and comply with Mohamed Naser Al – Hajery & Son’s other policies.

Restaurant Manager Responsibilities

• Ensure that the restaurant is operating efficiently and that personnel are maintaining a high standard of food, service, and health and safety.
• Coordinate activities between the kitchen and dining room to ensure efficient service.
• Investigate and resolve complaints regarding food quality and service, ensuring customers are satisfied at all times.
• Evaluate steps of service procedures, review standards, identify methods for increasing efficiency or effectiveness, and respond proactively to challenges.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and food quality standards.
• Schedule Employees as required by anticipated business activity, while ensuring proper staffing for all positions (when and as needed) and efficient achievement of labor cost objectives.
• Plan menus and food utilization, based on the anticipated number of guests, nutritional value, palatability, popularity, and costs.
• Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items, in liaison with the Managing Partners and Cost Controller.
• Ensure maintenance of equipment, facility, and grounds through the use of a Preventative Maintenance Plan based on Company Standards.
• Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
• Achieve company objectives in sales, service, quality, the appearance of FOH and sanitation, and cleanliness through training employees and creating a positive and productive working environment.
• Manage and monitor all related activities for Restaurant marketing, advertising, and promotional activities, and campaigns in coordination with the outsourced Marketing team.
• Perform other duties related to the job as assigned by the direct superior.

Health and Safety

• Ensure compliance with licensing, hygiene, and health and safety legislation/ guidelines.
• Ensure excellent standards of workstation cleanliness, personal hygiene, clean uniform, etc.
• Ensure the cleaning schedule is adhered to and that cleaning tasks are delegated as appropriate, which includes ‘Line Check’ and ‘NCO’ (Neat, Clean & Orderly) activities such as checking temperatures and working conditions of equipment, cleaning food preparation areas, sanitizing stations, cleaning out trash, washing hands, etc. for hygiene purposes and efficient cleanliness.

People Management

• Identify manpower requirements and Coordinate with Human Resources on all recruiting activities.
• Conduct annual employee performance appraisals of the Restaurant’s employees.
• Identify the training needs of the Restaurant’s employees to ensure all relevant experience and knowledge is transferred to employees to ensure a highly skilled and high-performance workforce.
• Instruct and lead subordinates through their daily activities and assist in their development of technical skills.
• Provide training sessions to new and existing Restaurant employees on food items & personal hygiene, food safety, safe service of food, etc. on a regular basis.
• Provide Restaurant employees with feedback on their performance to enable staff development.

Reports

• Oversee repair & maintenance reports, profitability reports and incident reports on a regular basis and submit to Top Management.