Restaurant manager based in Dubai - Eala Al Mashi
Posted on :
17-09-2024
Employer Active
1 Vacancy
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Job Description
o Promote work and act in a manner consistent with the mission of Kronfaly.
o Ensure that all restaurant policies procedures standards specifications guidelines and training programs and
followed and completed on a timely basis.
o Ensure that all guests feel welcome and are given responsive friendly and courteous service at all times.
o Ensure that all food and products are consistently prepared and served according to the restaurants recipes
portioning cooking and serving standards.
o Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with
restaurant policies and procedures.
o Achieve company objectives in sales service quality appearance of facility and sanitation and cleanliness through
training of employees and creating a positive productive working environment.
o Compile and balance cash receipts at the end of the day or shift.
o Perform various financial activities such as cash handling deposit preparation and payroll.
o Supervise and participate in kitchen and dining area cleaning activities.
o Estimate ingredients and supplies required to prepare a recipe.
o Investigate and resolve complaints regarding food quality service or accommodations.
o Ensure that all products are received in correct unit count and condition and deliveries are performed in
accordance with the restaurants receiving policies and procedures.
o Control inventories of food equipment.
o Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
o Prepare all required paperwork including forms reports and schedules in an organized and timely manner.
o Observe and evaluate workers and work procedures to ensure quality standards and service and complete
disciplinary writeups.
o Specify food portions and courses production and time sequences and workstation and equipment
arrangements
o Forecast staff equipment and supply requirements based on a master menu.
o Inspect supplies equipment and work areas to ensure efficient service and conformance to standards.
o Fully understand and comply with all laws of the country.
o Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and
as needed and labor cost objectives are met.
o Assign duties responsibilities and work stations to employees in accordance with work requirements.
o Analyze operational problems such as theft and wastage and establish procedures to alleviate these problems.
o Ensure that all restaurant policies procedures standards specifications guidelines and training programs and
followed and completed on a timely basis.
o Ensure that all guests feel welcome and are given responsive friendly and courteous service at all times.
o Ensure that all food and products are consistently prepared and served according to the restaurants recipes
portioning cooking and serving standards.
o Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with
restaurant policies and procedures.
o Achieve company objectives in sales service quality appearance of facility and sanitation and cleanliness through
training of employees and creating a positive productive working environment.
o Compile and balance cash receipts at the end of the day or shift.
o Perform various financial activities such as cash handling deposit preparation and payroll.
o Supervise and participate in kitchen and dining area cleaning activities.
o Estimate ingredients and supplies required to prepare a recipe.
o Investigate and resolve complaints regarding food quality service or accommodations.
o Ensure that all products are received in correct unit count and condition and deliveries are performed in
accordance with the restaurants receiving policies and procedures.
o Control inventories of food equipment.
o Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
o Prepare all required paperwork including forms reports and schedules in an organized and timely manner.
o Observe and evaluate workers and work procedures to ensure quality standards and service and complete
disciplinary writeups.
o Specify food portions and courses production and time sequences and workstation and equipment
arrangements
o Forecast staff equipment and supply requirements based on a master menu.
o Inspect supplies equipment and work areas to ensure efficient service and conformance to standards.
o Fully understand and comply with all laws of the country.
o Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and
as needed and labor cost objectives are met.
o Assign duties responsibilities and work stations to employees in accordance with work requirements.
o Analyze operational problems such as theft and wastage and establish procedures to alleviate these problems.
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