Restaurant Operator
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الوصف الوظيفي Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis. Scheduling for FOH & BOH personnel duty hours and rotations. Establish standards for personnel performance and customer service. Ensure and monitor compliance with all governmental and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests. Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner and according to operational manuals and standards. Investigate and resolve complaints regarding food quality, service, or guest accommodations. Maintain food and equipment inventories, and keep inventory records. Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary. Plan menus and food utilization, based on anticipated number of guests, rush hours, seasons, popularity, and costs. Keep records required by government agencies, municipalities and fire departments in clear filings. Ensure reporting of all major and minor maintenance works to the Facilities department in a proper and timely manner. Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control. Record and analyze the number, type, and cost of all items sold to determine which items may be unpopular or less profitable. Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients. Plan, and implement restaurant marketing, advertising and promotional activities and campaigns along with Marketing department. Ensure complete and proper documentations of breakages, preparations, wastage, transfers, meeting planners, training, sales and customer complains. Review direct and indirect competitors and market trends and shares for development metrics. Build and maintain positive relationships with area businesses and social communities. *FRONT OF HOUSE: Conduct, supervise daily Briefing / Vibe meetings with FOH members. Coordinate all FOH functions, operations and efficiency to ensure ultimate customers satisfaction. Monitor the service functions of speed, guest comfort, manners of service with FOH team. *BACK OF HOUSE: Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation. Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures. Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity. Test all cooked food by tasting and smelling to ensure palatability and lavor conformity. Create specialty dishes with kitchen personnel and develop recipes to be used in dining facilities according to the appropriate approvals. Ensure and monitor highest standards of stock management, receiving’s, rotations and sections issuing’s. *TRAINING AND PERSONNEL: Administer prompt, fair and consistent corrective actions for any and all violations of company policies, rules and procedures. Continually strive to develop staff in all areas of managerial and professional development and Maintain high staff morale and low staff turnover. Scheduling for FOH & BOH personnel duty hours and rotations. Establish standards for personnel performance as per HR policies and procedures. Implementing daily, weekly and monthly training sessions to all staff for development of standard procedures, manuals, recipes, team work and customer satisfaction. Attend all scheduled employee meetings and offers suggestions for improvement. *FINANCIALS: Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. Analyse food, labour and operating costs to perform programs of costs reductions and increasing profitability. Comply completely with budgeted expenditures and perform measures to control and reduce costs and holds direct accountability for costs, profits, losses and budgets implementations. Count money and hand over to finance department as per policies and procedures. Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement. Prepare month end full admin reports with clear and accurate figures and metrics. *COMMUNICATIONS & WORKING RELATIONSHIPS: On-going communication with the Operations Director for day to day operations. On-going communication with all guests. External: On-going communication with direct suppliers approved by Operations Director. المهارات Must be PC proficient. Must have strong experience with Microsoft Excel, Word and PowerPoint. Strong verbal and written communication skills. English & Arabic. Ability to multi-task, meet deadlines and be able to thrive in a fast-paced work environment. Strong decision-making and leadership behaviors coupled with the technical skill set to drive the business forward. Proven track record of making high quality decisions and the ability to make complex decisions. Must possess strong communication and listening skills as well as excellent verbal, reading and writing skills. Comprehend and use technical or professional language, either written or spoken, to communicate effectively. REGULATORY NOTES: The statements contained in this job description reflect general details as necessary to describe the principal functions of this job, the level of knowledge and skill typically required and the scope of responsibility. It should not be considered an all-inclusive listing of work requirements. The management has the right to assign an appropriate penalty for not following any of the assigned tasks or for any defect in the responsibilities and according to the Company’s policies and procedures. Individuals may perform other duties as assigned, including work in other functional areas to cover absences of relief, to equalize peak work periods or otherwise to balance the workload. Total Salary Package: 8000 SAR
تفاصيل الوظيفة |
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