Restaurant Manager - Paul Restaurant (French Concept)
Recruits, trains, motivates and evaluates his or her team to ensure that the department has the
necessary skill base and that staff are optimally motivated and enabled to maximize their
potential and contribution to the company.
Implements and understands hygiene and cleanliness procedures and policies and overviews
the preparation and presentation of high quality food items by strictly following the standards,
preparation techniques and “Products bible” of the brand.
Plans, organizes, directs and controls the day to day unit’s operations.
Determines the type of services to be offered and implements operational procedures.
Controls inventory, monitors revenues and modifies procedures and prices.
Greets customers, resolves their complaints and ensures health and safety regulations are
followed at all times.
Negotiates arrangements with clients for catering or use of facilities for banquets or
Prepares the annual budget and business plan of the department