Playa Dubai hiring Restaurant Manager at Dubai, United Arab Emirates

Job purpose

Understanding all the ins and outs of running a successful restaurant. Plan, organize, direct, and coordinate the staff and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

Duties and responsibilities

· Supervise the shift's operations in the restaurant and liaise with the kitchen staff to ensure smooth operations, compliance with procedures and safety regulations and an optimal level of quality service and hospitality are achieved.

· Ensuring correct operation and balancing of cash registers & daily reporting.

· Knowing your daily, weekly, monthly budget, constantly knowing your actual vs ideal food/bev cost, menu engineering, constantly and increase sales per head.

· Monitoring Ordering & Receiving Procedures.

· Find ways to manage costs.

· Recruit and induct floor and or bar staff (ensuring adequate skilled staff levels are maintained at all times).

· Organizing the roster to ensures all shifts deliver high service standards.

· Covering extra shifts as required, in the case of staff shortages, to ensure service standards are maintained.

· Increasing sales at all opportunities through customer service staff practicing up selling and cross selling.

· Ongoing product knowledge and sales training to maximize sales and increase average spend.

· Maintaining set labour costs.

· Creating a harmonious team orientated environment amongst all staff within the restaurant.

· Assist in the planning for future development of facilities and service improvements.

· Ensuring that the most suitably qualified person is appointed in the event of your vacancy. This includes a smooth succession of transfer - wherever possible this should be an internal promotion.

· Ensuring disciplinary action is taken for breaches of company regulations.

· Maintaining high standards of morale and personal appearance of all staff.    

· Main activities:

· To liaise with guests

· Maintain a high level of service to all guests at all times.

· Meet, greet, seat and farewell guests at the restaurant/venue.

· Take orders, serve food and beverages and clear tables.

· Ensure bar is ready for service (adequate supplies of glassware, drinks, bottles, fruit and garnishes, etc.).

· Ensure beverages are served to a consistent quality standard.

· Ensure that the restaurant remains in an impeccable state.

· Ensure all tasks for setting up, serving and closing are all done correctly.

· Supervise the accurate taking, setting up and confirmation of bookings.

· Ensure the safety of staff and guests during service and after leaving.

· Ensure Responsible Service of Alcohol policies are implemented and maintained.

· Maintain hygienic food handling practices and cleanliness of all waiting, bar and function staff.

· Balance the register at the end of the shift ensuring a high level of accuracy and honesty.

· Communicate any stock shortages to the Operations manager in a timely manner.   

· Maintain restaurant inventory according to stock levels and advise on re-ordering needed.

· Support the Head Chef in maintaining a harmonious environment between kitchen and floor.

· Communicate with the operations manager regarding any problems or changes needed with service.

· Handle complaints according to guidelines and so that it leaves guests satisfied and impressed.

· Interview and select floor/restaurant staff.

· Induct and orientate floor and bar staff.

· Conduct performance reviews of all floor and function staff at least 4 times yearly.

· Maintain wage costs within company guidelines and guest spending above agreed averages.

· Promote the restaurant and functions to potential guests.

· Maintain equipment in good working order organizing repairs or improvements needed for greater efficiency.

· Assist in the development and review of systems and procedures.

· To ensure effective communication by attending meetings as required and holding staff meetings on a regular basis to impart information.

· To hold regular On-the-Job training sessions to ensure that staff can perform their duties correctly.

· To maintain a high degree of interest in self-development, displaying this by making suggestions for realistic improvements.

· Report regularly on the above activities to the operations manager.

Core competencies and equipment knowledge:

1. Guest Focus-Effectively exceed guest expectations

2. Cost & Profit Consciousness-Fully understand costs and profits

3. Developing others-Effectiveness in coaching and managing performance

4. Communication Skills-Ability to convey, share, and acquire information

5. Technical Skills-Full understanding of BOH & FOH job functions

6. Innovation-Constantly bringing new ideas to improve the business

7. Continuous learning-Continuous professional development, both personal and work levels