Ensure that the restaurant operates efficiently and effectively within the Company’s fiscal and operational guidelines.
Develop initiatives to build sales, profitability and guest counts. Maintain effective cost controls in support of these initiatives
Seeks opportunities to increase sales through suggestive selling.
Ensures cash handling and till point procedure is handled with accuracy and as per company policy.
Ensure all safety and security systems and procedures are followed to ensure health and safety of employees and guests.
Ensure guests are acknowledged upon arrival and departure. Ensure staff adheres to their department service durations i.e. i.e. bartender acknowledges guest within one minute, etc
Decides assignment/ activity of staff. Recommends /directs staff to keep up/improve standards.
Ensure monthly safety meetings are conducted and recommendations are acted upon as appropriate.
Support and implement the Company local store marketing programs.
Manages appropriate inventory and cost of goods control completing daily / weekly / monthly sales reports.
Ensure established standards of food safety and sanitation are maintained.
Purchase food products within established guidelines. Oversee correct receipt, storage and handling of food products to ensure quality and freshness at all times.
Respond to guest comments and criticism in a constructive and positive manner, looking at such as an opportunity to build guest count. Educate and empower subordinate managers and associates to act in a similar capacity.
Ensure a safe and secure work and dining environment for associates and guests.
Carry out supervisory responsibilities in accordance with all applicable laws and regulations.
Conduct regular associate/departmental meetings, utilizing tools provided by the support office.
Ensure associates receive timely and meaningful performance reviews.
Staff restaurant with quality employees who value guest service and are committed to high standards of performance.
Specifically, responsible to establish and maintain standards of operation in the areas of: food quality, service quality, profitability, staff performance, cleanliness, maintenance, and atmosphere.
Utilize established methods for interviewing and reference checks using tools provided by the support office.
Provide training and recognition to employees at all levels and maintain a team-oriented environment.
Responsible for forecasting and generating restaurant annual budget. Maximize profit opportunities by developing realistic budgets.
Responsible to meet or exceed budgeted sales and profit goals.
Responsible to maintain labor efficiency ratios to ensure guest service and cost effectiveness.
Responsible for restaurant P&L performance.
|Job Location:||Al Kuwait, Kuwait|
|Company Industry:||Catering/Food Services/Restaurants|
|Career Level:||Mid Career|
|Nationality:||United Arab Emirates; Bahrain; Djibouti; Algeria; Egypt; Iraq; Jordan; Comoros; Kuwait; Lebanon; Libya; Morocco; Mauritania; Oman; Palestine; Qatar; Saudi Arabia; Sudan; Somalia; Syria; Tunisia; Yemen|