Description |
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Take responsibility for the business performance of the restaurant;
Analyze and plan restaurant sales levels and profitability;
Organize marketing activities, such as promotional events and discount schemes;
Prepare reports at the end of the shift/week, including staff control, food control and sales;
Create and execute plans for department sales, profit and staff development;
Set budgets and/or agree them with senior management;
Plan and coordinate menus.
Coordinate the entire operation of the restaurant during scheduled shifts;
Manage staff and provide them with feedback;
Respond to customer complaints;
Ensure that all employees adhere to the companys uniform standards;
Meet and greet customers and organize table reservations;
Advise customers on menu
Recruit, train and motivate staff;
Organize and supervise the shifts of kitchen, waiting and cleaning staff.
Maintain high standards of quality control, hygiene, and health and safety;
Help in any area of the restaurant when circumstances dictate.
Required Qualification
Bachelor degree
Male between the ages of 30 and 37
Minimum 3 years relevant experience
Time management skills
Preferably single
Ability to work overtime
Must be fluent in English and Arabic.
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