- Plans and regulates the restaurant business on behalf of the owner to provide food and drink to restaurant patrons, manages and supervises staff activities to ensure that the restaurant operates on a good and profitable basis
- Appoints employees, issues instructions and orders, supervises employees and trains them
Main tasks:
• Responsible for all operations (cleaning, quality and service) in order to achieve optimum performance and quality.
• Responsible for making all the ingredients needed for the restaurant.
• Responsible for creating distinctive new mixes and meals
• Responsible for all operations (cleaning, quality and service) in order to achieve optimum performance and quality.
• Responsible for achieving specific restaurant goals and plans (sales - costs - guest satisfaction - quality of products).
• Responsible for ensuring the nutritional side of any outdoor party.
• Responsible for managing all employees of the restaurant and maximize their productivity.
• Responsible for training and follow-up training of all employees (new - old)
• Responsible for the availability of all materials necessary for operations in quantities commensurate with the size and nature of work. Responsible for the availability of standard health and professional conditions for workers and raw materials and places of processing and preparation and places of service for guests external or internal.
• Responsible for follow-up maintenance and repair of all equipment used in preparation, processing and service in coordination with the Engineering Department.
• Responsible for solving any problems to customers in the right way
• Responsible for informing the restaurant owner of all administrative and operational details of the working day if requested.
• Responsible for creating a spirit of interest in the critical hours of employees.
• Responsible for the development of human resources inlaid and create a new generation for each function of the restaurant.
• Responsible for the availability of all materials necessary to operate the restaurant to the best of all. And be financially responsible to the company for lack of revenue due to lack of raw material if the reason is due to mismanagement of the restaurant.
• Responsible for preparing menus and contributing to pricing policy in consultation with the restaurant owner.
• Responsible for the implementation of health, safety and security systems in the restaurant and the presence of all valid documents prescribed by the company that is the application to be submitted to the official authorities in the event of their visit to the restaurant and be directly responsible to the administration for breach of any of them.
• Responsible for providing all the smooth work of the restaurant to its employees until the required amount of productivity is achieved.
Requirements:
To have a special flavor for mixtures (the most important skill)
Have excellent communication skills with workers and customers (very important)
To know more than Miz Shami such as Halabi, Shami, Trabelsi etc.
Age: 30-50 years
Preference for Saudi residents who can transfer sponsorship
Employment type:
Full Time
Salary Range:
Unspecified
Benefits and Other Informations:
- medical insurance
- Can be made in the form of a commission of profits (participation in profit)
- The restaurant management is upscale and very educated
