Restaurant Manager (Arabic)

Job Description

• Able to manage and develop large teams of Jnr managers , chefs and support staff to a high standard • Able to relate to people in a pleasant and cooperative manner • Reviews , praises and motivates all unit employees to achieve more, through a – “Lead by example attitude” • Conducts performance reviews of all key personal, rewards, promotes and disciplines accordingly • Terminates poor performing employees in consultation with brand manager, exec chef & HR. • Defines department recruitment needs and assists in the recruitment of key positions with HR • Communicates effectively, honestly and with integrity to all SIG employees • Develops individuals to their potential with training coaching and assessments • Conducts manager team – business review meetings to ensure all elements of the businesses are being controlled and managed effectively –that these reviews are documented and readily available to the operations manager and above • Coordinates with other departments to ensure operations are running effectively and the office teams are supporting to ensure units achieve no barriers when operating • Communicates effectively with Operations and brand manager making recommendations and business proposals without being prompted. • Knows the teams, knows the people and can easily relate and communicate to employees at all levels – listens to employees and understands that a successful hospitality operation is through its people • Takes ownership of the unit and is on call to assist even when off duty • Reports to the Exec chefs in brand audits and creates strategies to improve standards within the unit. • Recommends purchases and capex works in order to improve the units and the experience offered to the guest • Manages the delivery & take away operations and strives to develop the concept – thus increasing sales • Manages H&H policies systems and procedures to better the unit and comply with legal requirements. • Ensures all employees adhere to policies. systems and procedures control and auditing all the unit. • Manages and promotes a safe culture by observing, reporting and correcting potential hazards and risks within the business. • Ensures a strict system of COSHH is applied when using chemicals and ensures all BOH employees use all PPE provided by the company to perform the required tasks. • Works to achieve highest possible standards according to the HACCAP system – implements HACCAP system in conjunction with the brand manager • Is able to identify operational issues that may affect health and hygiene and develop a plan to protect the business and prevent legal consequences caused by poor standards. • Can identify quality issues with product and correct by coaching the teams BOH through sous chefs. • Can give expert answers to questions related to each dish on the menu and how they are prepared • Manages all health & hygiene paperwork is correct, checklists are REAL and relate to the tasks accomplished; • Performs monthly audits on their outlet and ensures the SIG standards are being met and BOH teams and FOH teams are progressing with improvements for audit to audit. • Correctly completes all HR administration related to oneself in a timely and professional manner • Maintains confidentiality with company procedures and policies and does not disclose information to parties outside if SIG without line managers permission • Manages admin systems and procedures to push the business in the right direction • To Manage suppliers and communicate with purchasing to ensure they give us the best price and the best quality available in the market • Actively manages the inventory system within the restaurants – ensuring all recipes are correct and followed • Manages portion controls by coaching & developing manager teams to correct issues in BOH • Maintains a posture of “Brand Ambassador” and always relates positive information to guests, partners and visitors, related to the company.