Talent Hunts HR Looking for Restaurant Manager at Rayyan, Qatar Full Time

Job Discription
Job Summary:
The Restaurant Manager is responsible for overseeing the overall operations and management of the restaurant, ensuring exceptional customer service, maximizing profitability, and maintaining a positive working environment. This role involves coordinating various activities, managing staff, and ensuring the restaurant’s smooth functioning.

Responsibilities:
1. Operations Management:
– Plan, organize, and coordinate daily restaurant operations, including opening and closing procedures.
– Monitor and maintain quality standards for food, service, cleanliness, and overall customer experience.
– Develop and implement operational policies and procedures to improve efficiency and productivity.
– Ensure compliance with health and safety regulations, food handling guidelines, and licensing requirements.

2. Staff Management:
– Recruit, train, and supervise restaurant staff, including servers, kitchen staff, and support personnel.
– Schedule and assign shifts, ensuring appropriate coverage for smooth operations.
– Conduct performance evaluations, provide feedback, and implement corrective actions when necessary.
– Foster a positive work environment, promote teamwork, and encourage professional development.

3. Customer Service:
– Ensure exceptional customer service by interacting with guests, addressing inquiries, and resolving complaints.
– Monitor customer satisfaction levels, identify areas for improvement, and implement appropriate measures.
– Maintain a welcoming and friendly atmosphere for guests, ensuring their needs are met promptly and efficiently.

4. Financial Management:
– Oversee budgeting, cost control, and financial reporting for the restaurant.
– Monitor sales, expenses, and profitability, implementing strategies to maximize revenue and minimize costs.
– Conduct inventory management, ensure adequate stock levels, and optimize procurement processes.
– Collaborate with the marketing team to develop and execute promotional activities to attract customers.

5. Vendor and Supplier Management:
– Establish and maintain relationships with suppliers, negotiate contracts, and monitor service quality.
– Source and evaluate new vendors, ensuring competitive pricing and quality products.
– Manage inventory and ordering processes to maintain optimal stock levels while minimizing wastage.

Candidate Requirement

– Previous experience in restaurant management or a similar role.
– Strong leadership and organizational skills.
– Excellent interpersonal and communication abilities.
– Knowledge of food safety and hygiene regulations.
– Proficient in budgeting, financial analysis, and cost control.
– Ability to work under pressure and handle challenging situations.
– Flexibility to work evenings, weekends, and holidays as required.
– Degree or diploma in hospitality management or a related field is preferred.