Restaurant Manager
Ali Bin Ali Holding, Qatar

The Restaurant Manager is responsible for overseeing and managing the daily running of the restaurant and FOH/ BOH team in alignment with set hygiene amp; food safety standards. He/she ensures that guests are provided with an outstanding customer service and actively helps to improve their overall dining experience. This role is contributing to the service team’s efforts by presenting a positive first impression of the establishment’s friendliness, excellent service and high standards

• Ensures that the team adheres to set HACCP, ISO guidelines and food safety standards at all times as well as overall grooming standards
• Promotes a friendly and courteous attitude towards all clients, guests and staff
• Interacts and builds relationships with the restaurant clientele.
• Ensures food meets corporate specifications on presentation and recipe.
• Conducts line checks prior to and during shift.
• Timeliness of food: Ensures food is served on a timely as franchise/ restaurant requirements.
• Ensure all stations are properly stocked throughout the shifts
• Supervises, coordinates and directs the prompt, efficient and courteous service to ensure that standards are met.
• Establishes and maintains effective employee and inter-departmental working relationships.
• Conducts such functions as performance evaluation, coaching, counseling and taking disciplinary actions to ensure the appropriate staff productivity and efficiency.
• Sets training plans as well as on the job training in accordance with the restaurant guidelines.
• Prepare daily and weekly service training classes on promotion, specialties and other menu changes
• Creates individual training programs for new joiners and different FOH classifications
• Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature
• Handles all complaints efficiently as per set Company standards
• Participates in functions and activities with other outlets when required
• Monitors the stocks of all beverage, material and equipment and ensures that service requirements are met.
• Performs related duties and special projects as assigned.
• Undertakes the end-of-month or end-of-year inventory of the restaurant

Requirements

• Diploma/Certificate or Bachelor in Hospitality/ Tourism industry essential
• Equivalent vocational qualification obtained working for a 4/5 star hotel or fine dining restaurant
• Must have least 3-5 years work experience in hospitality, restaurants or fine dining environment, whereas 2 years at least within a supervisory role
• Excellent command of English, Arabic desirable
• Must have excellent interpersonal skills and confidence
• Sound business acumen and financial understanding
• Understanding of MICROS
• Knowledge of HACCP, ISO standards, intermediate Health amp; Safety certificate

Job Rewards and Benefits