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Job Id:
17/FG04908 
08-Jun-2017 

RESTAURANT MANAGER - 17/FG04908 (5 - 10 yrs. )


 Qatar

 1. Monitoring the front of house and back of house daily operations & constantly working to improve the same. 2. Responsible for implementing Standard Operating Procedures (SOP’s) and ensuring they are well adhered. 3. Agreeing and managing budgets 4. Daily production planning with executive chef. 5. Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines 6. Promoting and marketing the business 7. Overseeing stock levels 8. Ordering supplies 9. Producing staff rotas 10. Handling customer enquiries and complaints 11. Taking reservations 12. Greeting and advising customers 13. Problem solving 14. Preparing and presenting staffing/sales reports 15. Keeping statistical and financial records 16. Assessing and improving profitability 17. Setting targets for restaurant staff 18. Handling administration and paperwork 19. Liaising with customers, employees, suppliers, licensing authorities and sales representatives 20. Making improvements to the running of the business and developing the restaurant. 21. Basic service training and daily briefing for staff. 22. Responsible for P/L, Costing, Cost control & overall profitability of the unit.
 
Construction
Not Mentioned

School & Graduation - Diploma In Hotel Management, Graduate

5 - 10 yrs. 
1. Monitoring the front of house and back of house daily operations & constantly working to improve the same. 2. Responsible for implementing Standard Operating Procedures (SOP’s) and ensuring they are well adhered. 3. Agreeing and managing budgets 4. Daily production planning with executive chef. 5. Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines 6. Promoting and marketing the business 7. Overseeing stock levels 8. Ordering supplies 9. Producing staff rotas 10. Handling customer enquiries and complaints 11. Taking reservations 12. Greeting and advising customers 13. Problem solving 14. Preparing and presenting staffing/sales reports 15. Keeping statistical and financial records 16. Assessing and improving profitability 17. Setting targets for restaurant staff 18. Handling administration and paperwork 19. Liaising with customers, employees, suppliers, licensing authorities and sales representatives 20. Making improvements to the running of the business and developing the restaurant. 21. Basic service training and daily briefing for staff. 22. Responsible for P/L, Costing, Cost control & overall profitability of the unit.
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