Restaurant Manager – Flavors Hospitality Services – Doha

Role Objective:

· Overseeing the efficient running and profitability of the restaurant and managing the employees within the business. Ensure that the outlet is strengthened by providing memorable dining experience to all guests.

Key Accountabilities

Know-How (for all levels)

· The restaurant manager is fully accountable for the day to day operations of his or her given restaurant.

· The Outlet Manager must manage a team of, supervisors and chefs to effect a smooth running operation on a daily basis.

· The RM will organize all elements pertaining to their restaurant and then communicate and delegate tasks to their management team to ensure the unit is meeting its targets as set by FHS.

· The RM will manage shifts as well as have an active involvement in the BOH operation, understanding that this is the “Heart” of the business.

· The RM will hold weekly meetings, training sessions and briefings to better cascade information from the support center and operations senior management. Further to this they will take ownership of tasks set by senior managers and makes it their own – adding individual flare and panache to every idea.

· The RM will ensure all deadlines are met and will monitor, manage and review all key employees within the restaurant.

· Having an active role in all meetings, the RM will suggest marketing strategy and strive to constantly improve the standards within their unit.

· The RM will have an expert grasp of guest relations and will know many of their customers by name. Adopting a “On the floor, lead by example” attitude, the RM will spend 75% of their time on the floor managing the shift and its people to ensure standards are at the highest levels.

· The RM will be fully accountable for the units’ profit and loss accounts and will closely monitor cash controls and expenditure on a daily basis.

· Able to articulate professionally and confidently in a group, the RM will conduct them in a professional manner at all times, recognizing that they are the front line representatives for the company.

· A restaurant manager will be highly dedicated to the business and will push to achieve all targets, standards and requirements of FHS operations.

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Problem Solving (If any)

· Has full knowledge of the preparation and recipe elements of the entire brand and has mastery of the products, ingredients and cooking methods used to produce excellent, consistent food.

· Can identify quality issues with produce and correct by coaching the teams BOH through chefs.

· Can give expert answers to questions related to each dish on the menu and how they are prepared.

· Strives to constantly improve the quality of production and the skills of the chefs producing the dishes.

· Learns new skills and is keen to develop one self –to further develop the concept.

· Can effectively use all utensils and equipment to an expert standard and is able to demonstrate the highest level of skills in these tasks.

· Can develop, cost, source produce, create and teach a new menu concept from zero to launch.

· Has an strong palate which can identify quality issues in produce and dishes – is always tasting and judging dishes before presenting them to the pass..

· Aids team members in their day to day tasks

· Never Says – “it’s not my job”

· Follows instructions from line managers and often strives to complete a task to its maximum potential.

· Goes the extra mile and completes tasks without being asked.

· Supports and develops new team members with coaching and tips on how to accomplish tasks more efficiently.

· Works to ensure the unit team is able to perform without disruptions – i.e. no clean equipment.

· Works on projects outside of normal remit if requested to do so to further the company and its business.

· Completes all assigned paperwork correctly, accurately and genuinely according to legal requirements and FHS operational standards.

· 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 FHS 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 FHS without line managers permission.

· Manages admin systems and procedures to push the business in the right direction.

Accountability

· Manages HR policies systems and procedures to better the unit and comply with legal requirements.

· Maintains a high level of personal hygiene – according to prescribed standards from FHS operations.

· Ensures all employees adhere to policies, systems and procedures via visits and auditing the units.

· Adheres to all policies and procedures as prescribed by FHS operations and promotes 100% compliance

· Manages and promotes a safe culture by observing, reporting and correcting potential hazards and risks within the business.

· Takes ownership of guidelines and directions from Baladiya officers and protects the business by ensuring all potential closure factors are reported to line manager in a timely fashion.

· Trains all to monitor food quality and ensure all food is free from foreign bodies and presentation is perfect.

· Teaches all managers & chefs to adopt a work ethic of “Clean as you go” and checks cleaning tasks to the correct high standard when visiting outlets.

· 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 HACCP system – implements HACCP system in conjunction with the brand In-charge.

· 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.

· Ensures all products are in date and that accurate labeling is used to identify expirations. Teaches employees the importance of quality monitoring and daily line checks in accordance with FHS policies.

· Has a strong understanding of all legal requirements and develops systems and practices to ensure these requirements are met by all units in conjunction with the operations manager.

· To create a culture by where all employees strive to “Exceed expectations” of guests and other departments alike.

· To understand that the employees are “Internal customers” and that an excellent level of service to them should be given at all times.

· To speak directly to guests on a regular basis, develop excellent guest relations and know each regular that walks through the door.

· To have input in strategic new business development initiatives as they occur.

· Actively manages the inventory system within the restaurant – ensuring all recipes are correct and followed.

· Manages portion controls by coaching & developing manager teams to correct issues in BOH.

· Monitors weekly variances – investigates with chefs and determines causes of these variances, correcting with delegated action points in chef meetings.

· Holds employees accountable for variances and manages them to improve COS results.

· Reviews purchases, par levels and 86 items on a weekly basis to reduce waste and disruption to guests.

· Strives to exceed budget COS figures through strong coaching and systems in place.

· Implements policies, standards and systems to reduce waste, loss and theft and achieve the best possible actual COS communicate and teach these systems effectively to the manager team.

· Is able to perform self check finance audits in units and can identify problem issues with cash flow.

· To manage suppliers and communicate with purchasing to ensure they give us the best price and the best quality available in the market.

· To Never to compromise on product quality.

· To coordinate the purchase officer & chefs to ensure products and suppliers are to the highest levels of service and standards.

· To Coach all FOH & chefs to understand their produce and how to recognize quality issues.

· To ensure all recipes are followed according to the set standards and consistency across the brand is maintained.

· Maintains a posture of “Brand Ambassador” and always relates positive information to guests, partners and visitors, related to the company.

· Keeps all information, training materials, menus, recipes and other such elements confidential from third parties.

· Projects a full confidence in the company at all times as part of the senior management team.

· Adheres to all company policies, standards and procedures.

· Takes pride in self and the company image at all times realizing that the image of the company can often relate to its levels of trade.

General

· Holds regular unit meetings – sets policy, determines plans or action – monitors progress.

· Reviews sales daily and reacts to the business needs to maximize sales potential –knows the figures inside and out.

· Is able to create action plans and strategies for the unit to increase sales, improve efficiency and develop the teams in all outlets.

· Develops and implements training initiatives to further the unit whilst progressing the career of individuals at all levels.

· Takes ownership of the unit and is on call to assist even when off duty.

· Reports to the Brand In-Cahrge 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.

· Has major input in the marketing initiatives within the F&B department, suggests ideas and researches competitors.

· Coordinates the flow of information to the Brand In-Charge and support center by effectively managing the stream of information coming from all levels.

· Is able to analyze and adapt to market trends, developing the unit to achieve and not be left behind by the competition.

· To complete any required reports and send them in a timely fashion

Contract length: 24 months

Expected Start Date: 11/1/2021

Job Types: Full-time, Contract

Salary: From QAR6,000.00 per month

Language:

• English (Preferred)

Work Remotely: