Skelmore Hospitality Partners
Arabic Assistant Restaurant Manager Jobs in UAE
Position Purpose:
An Assistant Restaurant Manager is responsible for overseeing the daily operations of a restaurant that specializes in Arabic cuisine. The manager should be knowledgeable about Arabic cuisine and have a strong understanding of the cultural nuances surrounding it. The manager should also be able to promote the restaurant and increase its customer base through various marketing strategies.
Primary Responsibilities:
Be passionate about customer service with the capability of delivering amazing hospitality to our guests.
Oversee and manage all areas of the restaurant and make sound decisions on matters of importance to guest service.
Responsible for training line staff and conducting comprehensive training.
To be always present during normal and peak hours operation.
Responsible to retain service standards in accordance with established policies and procedures.
Increase the level of guest satisfaction by delivery of an improved product through team member’s development, job engineering and quality image.
Responsible for exceeding expectations of guest satisfaction by implementing and monitoring innovative and creative service skills.
Responsible for evaluating, responding to and taking necessary action regarding guest comments related to the restaurant.
Build and maintain healthy guest relations with regulars and new visitors to the restaurant.
Profitability:
Key Performance Indicators (KPIs):
ales: One of your main responsibilities is to increase the restaurant’s profitability, and sales are a key metric to track. You can measure sales by tracking revenue and sales growth over time. The manager should also be able to promote the restaurant and increase its customer base through various marketing strategies.
Customer Satisfaction: your primary goal is to ensure that customers are satisfied with their dining experience. To measure customer satisfaction, you can track metrics such as customer feedback and ratings on online review sites.
Food & Beverage Cost: must ensure that food & Beverage costs are managed effectively. This involves monitoring inventory, reducing waste, you can track food cost as a percentage of revenue.
Employee Morale: The assistant manager should support the manager in maintaining a positive and productive work environment by monitoring employee morale and engagement. KPIs can include employee turnover rates, employee satisfaction scores, and employee retention rates.
Employee Performance: you must also ensure that your staff is performing well. You can track employee performance by monitoring customer feedback and conducting regular performance reviews. Additionally, you can track employee turnover rates to ensure that you are retaining top talent.
Inventory Management: The assistant manager should support the manager in managing inventory levels, minimizing waste, and optimizing purchasing. KPIs can include inventory turnover, waste reduction, and purchasing cost savings.
Operational Efficiency: The assistant manager should support the manager in ensuring that the restaurant is running smoothly and efficiently by monitoring processes, optimizing staffing levels, and minimizing downtime. KPIs can include table turnover time, labor cost percentage, and food cost percentage
Health and Safety Compliance: Must ensure that your restaurant is in compliance with health and safety regulations. You can track compliance by monitoring inspection reports and ensuring that staff members are trained in proper food handling and safety procedures.
Planning & Organizing:
Be a good team player.
Responsible for the set-up of the outlet with set standards of performance.
Establish and maintain an efficient restaurant operation with an emphasis on a timely, productive, and quality service.
Maintain standards of Food & Beverage quality as per established standards, policies, and procedures.
Foster positive thinking and motivation within the outlet.
Adherence to stock control and par stocks of Food & Beverage and of equipment (controlling costs)
Manage and control equipment and assets. Good knowledge of related software and setting up cross training for all the staff.
Maximize revenue through sales and increase the revenue through up-selling, effective training, and motivational techniques.
Responsible for the training of all restaurant team members to ensure consistent and high-quality standards, discipline and build up high team morale.
Assign areas of responsibility to operational staff.
Conduct performance evaluation of line staff.
Concern for team members and address their problems.
Prepare the daily/weekly/monthly roster in co-ordination with the Operations and Kitchen team.
Be fully aware of the restaurant licensing regulations, health and safety procedures and to follow them and ensure that all team members are fully trained.
Understand and explain financial reports related to the restaurant revenue.
Contribute to profitability and guest patronage.
Conduct daily team member’s communication meetings.
Work in cooperation with the Executive Chef on menus and promotions.
Plan, organize and execute ‘group events’, parties, ‘festive events’ at the restaurant. Ensure success, profitability and guest satisfaction is achieved during these events.
Qualifications & Skills:
Degree / Diploma in Hospitality Management.
Minimum 2 years’ experience in F&B Operations and in a leadership role.
Good communication skills. Must be able to speak, read and write English. Additional languages will be preferred.
Proficient in fine dining service, procedures and functions, food planning, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
Ability to handle money and operate a point-of-sale system.
Must be able to handle the pressures of a busy restaurant, guest demands, simultaneously coordinate a wide range of activities and recommend appropriate solutions to restaurant problems.
Able to work in a standing position for long periods of time, multitask and work in a fast-paced environment.