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Restaurant Manager, Emaar Hospitality Group

Dubai (City) (AE)

Full job details

Recruiter
Emaar Hospitality Group LLC
Posted
08/01/2017
Ref
EHG - RM
Location
Dubai (City) (AE)
Job Type
Food & Beverage, Restaurant Manager
Sector
Other
Job Level
Non-Management
 

Job Description

 

Emaar Hospitality Group LLC, the wholly owned subsidiary of Dubai-based global property developer Emaar Properties PJSC, manages the company’s growing roster of hospitality and leisure projects. We are seeking an excellent and outgoing Restaurant Manager to join our F&B Team for Leisure Property.

1.    JOB PURPOSE
Oversees and directs all aspects of the outlet’s operation, under the guidance and supervision of the Food and Beverage Manager, and within the limits of established Emaar policies.

2.    RESPONSIBILITIES AND AUTHORITY

    We expect that every guest in the restaurant is being granted full attention, reception and best possible care.
    That, with his/her friendly and courteous attitude, he/she supports and maintains the good reputation of the Hotel
    To be thoroughly familiar with the sales-program and constantly informed on all promotions, novelties and changes in the sales-program.
    To continuously train subordinates and develop new training programs and training methods and make sure that employees are trained and follow the Emaar guidelines.
    To maintain a good communication between restaurant and kitchen
    To build a disciplined, well harmonizing team, especially in view of:
    Careful introduction of new employees.
    Strict following of service standards, closing and opening check lists,  cashiering and billing procedures and cleaning schedules.
    Daily briefings of the shifts (early stage: pre and post briefings)
    Efficient scheduling of all employees.
    Human and professional development 
    To organize the department in such a way that the department functions well, also during his absence.
    That with ideas and suggestions he/she contributes to a continuous improvement of the entire operation.
    Performs special duties and projects as assigned by F&B manager and assistants.
    To be familiar with local food hygiene and HACCP guidelines as per Dubai Municipality

3.    PRINCIPAL ACCOUNTABILITIES:

A) SERVICE
    That the service staff permanently has a clean appearance (including complete uniform, tag, polished shoes, perfect grooming, decent make up for waitress, dressed hair etc..), and gives the impression of a well trained organized and disciplined team.
    To train and support employees with the help of the training manager in active and efficient recommending and selling.
    Participates in decoration and preparing the restaurant for promotions and special events.
    To inform employees continuously on all promotions, specialties and other sales activities.
    Ensure a proper, correct order taking to speed-up service and that are guests getting the correct order.
    Actively participate in order taking, sales efforts, service and guest relations.
    Handle all complaints generously, efficiently and according to the Emaar guidelines.
    That the working and station schedules are done on time.

B) PERSONAL
    Ensures a working discipline and a smooth team work between service and other departments.
    Make sure that all rules and regulations according to Emaar guidelines are in use.
    Organize replacements for absence in case of vacation, holidays, (holiday schedule for one year), illness and off-days.
    Organize all holidays and vacation schedules appropriately
    Evaluate the performance of each of his employees at least once a year.  The results of these evaluations are then used as a basis for promotions, bonus and other benefits.

C) TRAINING:
D) MATERIAL, INTERNAL ACCOUNTING SYSTEM INVENTORY:
    Make out and sign the daily material orders.
    To ensures careful handling of all restaurant material .
    Help with the end-of-month or end-of-year inventory in his area of responsibility.

E) FINANCIAL:
    Gives everything within his/her capacity to achieve the yearly budgets and goals set by the management.
    For control purposes he continuously compares budgeted sales figures with actual figures and discusses the results with his assistants and if necessary with his entire team.
    Coordinates group movements, handling of vouchers and proper settlement of checks between cashier and restaurant.
    Control and countersign all mistakes occurring within the ordering-system.

4.    PERSONAL PROFILE
    Displays emotional maturity and sensitivity in dealing with others.
    Operates with integrity and objectivity at all times
    Organised and demonstrates good planning skills
    Proactive to address and resolve issues.
    Ability to work in a fast paced work environment 
    A Team player.
    First class people skills and the ability to communicate effectively across a multi-national, multi-cultural environment. 
    The ability to deliver results within a pressurised deadline driven environment.

5.    QUALIFICATIONS & EXPERIENCE (COMPETENCIES REQUIRED)
    A F&B specialist with a proven track record in Food and Beverage within their respected industry.
    At least 5 years experience working in F&B including management level experience 
    Degree or Diploma in Catering or Hotel and Tourism Management