Department

Food & Beverage

Job Description

The Outlet Restaurant Manager is responsible for:

• Ensuring all outlet staff are completing required functions, processes, and procedures each shift.
• Planning and distributing rosters, considering staff levels and labour budgets and staff roster notification requirements.
• Monitoring continuous performance and development of all staff including performance reviews, succession planning, personal development plans, training, and recruitment.
• Ensuring SOPs, food safety, hygiene, cleanliness, and production kitchen are of a high level, are compliant with policies and legislative requirements, and adhered to by all staff.
• Ensuring all information is communicated to staff such as menu changes, special event details, promotions and sales targets and other organizational communications.
• Ensuring all staff are using cash handling and reconciliation procedures in accordance with Finance policies and ensuring accuracy.
• Consistently managing operating costs, ensuring the stock control and production kitchen are in line or greater than budgets, and within the budgeted financial guidelines set out by the operations management team.
• Contributing to the development of all SOP’s in conjunction with the Operations Management team.
• Ensuring the Food Safety management system is completed in real-time and records stored safely and conducting random auditing of recipes, product weights, and cooking methods.
• Being actively involved in daily service cooking and serving menu items in line with company standards.

Qualifications

• In a Management Degree or at least 5 years relevant management of kitchen operations and/or food and beverage working experience.
• Current Food Safety Certificate
• A relevant university qualification in business management or hospitality management
• 3 years experience or more in managing, training, and developing small/large work teams.
• Excellent understanding of Food Safety Plans and Standards, and HACCP.
• Sound ability to manage conflict situations and difficult customers effectively.
• Proven ability to work within budgets. Experience in rostering, and ensuring adequate staffing levels.
• Proven competency in all operational aspects of the food and beverage service.
• Significant experience and understanding of the provision of excellent customer service in a service-orientated workplace.
• Demonstrated skills in MS Office computing applications including word processing, spreadsheets, and databases.
• Resilience Excellent attention to detail and excellent organizational skills. Ability to prioritize and flexibly respond to changing demands.
• Ability to operate given the commands of a superior, including displaying initiative and problem-solving as required.

Ability to commute/relocate:

Abu Dhabi: Reliably commute or willing to relocate with an employer-provided relocation package (Required)

Experience:

Hospitality: 3 years (Required)

Language:

English (Required)