vRestaurant Manager

• Recruit, train, motivate, and evaluates his/her team to ensure that the department has the necessary skill base and that staff are optimally motivated and enabled to maximize their potential and contribution to the company
• Overview of the food preparation/ presentation process, ensuring high-quality items and conformity with the set standards and techniques of the brand’s food specifications
• Review the prepared wastage sheet, sales report, logbook, and requisition forms and submit them to the Operations Manager daily
• Ensure the effective implementation of service standards, and operational procedures as per the brand set guidelines, in addition to health and safety regulations
• Review the monthly P&L explaining when necessary, as well as planning the monthly and daily sales objectives and taking necessary measures to meet them
• Greet customers when needed, guarantee them an excellent dining experience, and handle their complaints appropriately