La Carnita hiring Restaurant Manager at Dubai, United Arab Emirates

RESTAURANT MANAGER

The restaurant manager is an integral contributor to the overall success of the entire restaurant venue. The Restaurant Manager will coordinate and plan the organization of all food and beverage, and assist the Chef to ensure consistency, quality of service, and product. The successful candidate will have the proven ability to manage the Front of House team and daily restaurant operation, and execute the vision of the highest quality operation in the pursuit and delivery of consistent, excellent guest experiences, while effectively enforcing the company’s policies and procedures.

DUTIES AND RESPONSIBILITIES

FINANCIAL MANAGEMENT

• Follow all company and government legislations
• Be accountable for the business performance of the restaurant
• Participate in regular P&L reviews to analyze financial metrics
• Assist in preparing reports on a daily, weekly and monthly basis, clearly denoting labour and COGS
• Achieve operational objectives by assisting in the preparation and execution of action plans, as well as implementing productivity, quality and standards of service
• Execute plans for department sales, profit, and employee development
• Support the execution of marketing initiatives
• Assist in coordinating marketing activities, such as promotional events and customer relationship management initiatives
• Ensure war reports and cash outs are prepared accurately
• Maintain a petty cash with receipts for all purchases and ensure submission to Accounting in a timely fashion

PERSONNEL MANAGEMENT

• Hiring, disciplinary and termination processes
• Prepare payroll, gratuity distribution, and assist in maintaining accurate employee records
• Train, coach, develop and discipline all front of house employees through ongoing feedback and the establishment of performance expectations
• Facilitate and participate in on-going education for team members including creating and implementing training programs
• Monitor and facilitate team member recognition
• Implement development, promotion, and disciplinary action
• Develop managers and employees by ensuring regular one-on-ones, training and development, coaching and performance evaluation
• Create an engaging and energetic environment where all associates work as a highly functioning team

SHIFT EXECUTION

• Perform opening, mid and closing shift duties
• Manage daily operations including cleanliness, organization, revenue opportunities and staffing
• Manage staff, deliver daily briefings, providing them with feedback, maintain a high level of employee morale
• Exercise discretion and independent judgment in facilitating zone management
• Respond to customer complaints promptly through service recovery and implement change when necessary to optimize consistent guest satisfaction
• Ensure that all employees adhere to the company’s uniform standards
• Organize table reservations, greet customers arrival and departures
• Advise customers on menu and wine recommendations
• Oversee wine and cocktail lists with Bar Manager, verify costs and inventory are at proper targets
• Coordinate menus with Executive and/or Chef de Cuisine, train employees accordingly
• Quickly and accurately identify critical information and make independent judgments in accordance with company philosophies and business practices

GUEST RELATIONS MANAGEMENT

• Manage guest relations and guest recovery
• Provide exceptional guest service, thereby setting the standard for all employees
• Monitor staff performance and hold staff accountable for their performance, ensuring guest’s experiences meet the highest standards

OPERATIONAL EXECUTION

• Manage labour and all costs to budget
• Assist in the execution of menus with the Executive Chef and Chef de Cuisine
• Review staffing levels and overall front and back of house schedules to ensure labour forecasts are met
• Assist with completing weekly ordering of supplies
• Manage orders and inventory; maintain records of all purchases
• Coordinate purchases and invoice with the Accounting Department to ensure timely inclusion in mid- and end of month COGS calculation as well as timely payment
• Assist in managing all necessary repair and maintenance issues: review contracts and maintain scheduled preventative maintenance based on business volume and seasonal change; refer to approved suppliers and submit additional suppliers for consideration; ensure sufficient number of quotes are obtained prior to executing repairs
• Ensure safety and sanitation is in complete compliance with all local, provincial and federal regulations
• Ensure the restaurant, bar and safe service of alcohol is in complete compliance with all local, provincial and federal regulations
• Guide guests through the wine list and offer to pair wines with individual dishes or set menus

REQUIREMENTS

EDUCATION & EXPERIENCE

• 1-3 years’ experience as a Restaurant Manager

KNOWLEDGE, SKILLS AND ABILITIES REQUIRED

• Demonstrated knowledge of financial and operational management
• Excellent service skills
• Exceptional guest service orientation
• Must possess a strong attention to detail
• Ability to effectively prioritize and execute tasks with an appropriate sense of urgency in a fast paced environment
• Ability to absorb and retain information quickly
• Proven problem solving abilities
• Experience working in a team-oriented, collaborative environment
• Must possess strong leadership skills, with demonstrated ability to build relationships and manage staff at all levels
• Ability to motivate and manage staff and work effectively in a management team
• High personal integrity, professionalism and maturity
• Excellent math, reading, writing and communication skills
• Exceptional interpersonal skills
• Strong understanding of La Carnita’s goals and objectives

ESSENTIAL PHYSICAL REQUIREMENTS

• Must be able to walk and stand for entire shift, up to 12 hours
• Must be able to work a 50+ hour work week
• Must be able to continuously reach, bend, and stretch
• Must be able to lift and carry up to 40lbs