MAIN RESPONSIBILITIES:
1.BUDGETING, REPORTING AND COST CONTROL:
1.1ASSISTS THE RM IN THE PREPARATION OF THE OUTLET’S BUDGET
1.2ENSURES THAT THE RESTAURANT OPERATIONAL BUDGET IS IN LINE AND RESTAURANT COSTS ARE CONTROLLED
1.3ENSURES THAT THE FOH RECIPES ARE BEING FOLLOWED PRECISELY
1.4ENSURES THAT THE WASTE AND STAFF FOOD LEVELS ARE CONTROLLED
1.5ENSURES THAT THE STOCK LEVELS ARE CONTROLLED
1.6ENSURES THAT ANY MAINTENANCE ISSUE IS PROMPTLY REPORTED TO SUPERIOR OR MAINTENANCE TEAM
1.7ENSURES THAT ALL FURNITURE, EQUIPMENT, UTENSILS AND OTHER ASSETS ARE WELL PRESERVED AND MAINTAINED
1.8HELPS THE RM IN PREPARING THE MONTHLY P&L AND REVIEW IT WITH HIGHER MANAGEMENT FOR DECISION TAKING
1.9HELPS THE RM IN PREPARING THE RESTAURANT SOPS TO ENSURE PROCEDURES AND STANDARDS ARE FOLLOWED
2.SALES AND MARKETING:
2.1IDENTIFIES THE MARKET NEEDS AND TRENDS IN TERMS OF MENU BUILDING
2.2PLANS AND PREPARES NEW MENU ITEMS SUITABLE WITH THE MARKET TRENDS
2.3PLANS AND PREPARES NEW MENU ITEMS SUITABLE WITH THE CUSTOMERS’ NEEDS
2.4ANALYZES AND RESEARCHES COMPETITORS’ PRODUCTS AND MENUS
2.5PLANS AND PREPARES NEW SALES TECHNIQUES AND COACH THE FOH TEAM ACCORDINGLY
2.6MOTIVATE AND LEAD THE FOH TEAM IN MARKETING THE MENU ITEMS AND SPECIALS
3.EMPLOYEE HANDLING:
3.1ENSURES THE CORRECT SCHEDULING OF EMPLOYEES TO MAINTAIN STANDARDS OF SERVICE AND OPTIMIZED LABOR COST
3.2ENSURES THAT THEMSELVES AND THEIR EMPLOYEES REPORT FOR DUTY PUNCTUALLY
3.3ENSURES THAT THEMSELVES AND THEIR EMPLOYEES MAINTAIN A HIGH STANDARD OF PERSONAL GROOMING, WEARING THE FULL UNIFORM AND NAME TAGS AT ALL TIME
3.4ASSISTS IN THE BUILDING OF AN EFFICIENT TEAM OF EMPLOYEES BY TAKING AN ACTIVE INTEREST OF THEIR WELFARE, SAFETY AND TRAINING
3.5ENCOURAGES AND LEADS EMPLOYEES BY EXAMPLE, TAKING INTEREST IN THEIR POTENTIAL AND CONSTANTLY COACHING THEM
3.6HANDLES AND SOLVES ANY SITUATION ACCORDING TO THE COMPANY’S POLICIES AND CULTURE
3.7RESPONSIBLE FOR COACHING AND RE-COACHING EMPLOYEES AND DISCOVER THEIR POTENTIAL
3.8ASSISTS THE RM IN THE QUARTERLY PERFORMANCE APPRAISAL OF ALL EMPLOYEES AND GIVES HIS PERSONAL REMARKS
3.9ENSURES EMPLOYEES ARE TRAINED FOR FIRE EVACUATION, FIRST AID AND EMERGENCY SITUATIONS
4.HACCP AND FOOD SAFETY:
4.1ENSURES THAT THE FOH TEAM IS WORKING ACCORDING TO STANDARD FOOD SAFETY GUIDELINES
4.2ENSURES THAT HACCP IS IMPLEMENTED IN THE OUTLET
4.3TRAINS AND MOTIVATES EMPLOYEES TO FOOD SAFETY PRACTICES
4.4MONITORS AND OBSERVES ALL FOOD SAFETY RELATED DOENTATION AND CHECKLISTS AND ENSURES THAT THEY ARE CORRECTLY FOLLOWED AND FILLED
4.5COORDINATES AND SUPPORTS THE HSM IN IMPLEMENTING AND MONITORING FOOD SAFETY PLANS AND PROCEDURES
4.6MONITORS THE GENERAL HYGIENE OF THE RESTAURANT IN ALL ITS SECTIONS
5.OPERATIONAL:
5.1LIAISES WITH MAINTENANCE TO ENSURE PROMPT AND EFFICIENT REPAIR AND MAINTENANCE
5.2LIAISES WITH THE “RM” TO MONITOR FOOD QUALITY, PLAN “SPECIALS” AND TO DISCUSS OPERATIONAL PROBLEMS
5.3MAKES RECOMMENDATION TO MANAGEMENT FOR SERVICE METHODS AND PRESENTATIONS TO IMPROVE CUSTOMER SATISFACTION
5.4MAKES RECOMMENDATION TO MANAGEMENT FOR NEW MENU ITEMS, NEW SALES AND MARKETING TECHNIQUE, ENTERTAINMENT, SPECIALS AND ANYTHING THAT CAN BRING ADDITIONAL INCOME TO THE RESTAURANT
5.5MAKES SURE THE ENTIRE RESTAURANT IS RUNNING EFFECTIVELY ON OPTIMIZED COST
5.6CONDUCTS DAILY MEETINGS AND BRIEFINGS TO ENSURE EMPLOYEES ARE WELL INFORMED ABOUT POLICIES, PROCEDURES, SPECIAL EVENTS, SPECIALS, GUEST COMMENTS AND SERVICE PLAN
5.7MONITORS AND ENSURES FOOD STANDARDS AND QUALITY BEFORE SERVING TO THE GUESTS
5.8PRESENT AT ALL PEAK PERIODS TO SUPERVISE AND SUPPORT
5.9HELPS THE RM IN CREATING A GUEST FEEDBACK SYSTEM AND FOLLOWS UP ON IT
5.10RESPONSIBLE FOR PROVIDING THE SALES AND MARKETING TEAM WITH GUESTS CONTACTS FOR MARKETING PURPOSES
5.11FOLLOWS UP ON GUESTS REMARKS, COMPLAINTS AND SUGGESTIONS
5.12MAKES SURE NO GUEST LEAVES THE RESTAURANT UNSATISFIED
5.13MOTIVATES THE FOH TEAM FOR GREAT CUSTOMER SERVICE AND EXPERIENCE BY CREATING IDEAS AT WORK THAT PUSHES THE TEAM TO BE MORE PRODUCTIVE
Preferred Nationaliy: LEBANE
Experience in LEBANESE RESTAURANT
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