Tasks and responsibilities:
Operating management:
Supervising the daily operations of the restaurant to ensure the provision of a distinguished service
Monitor food and service quality, and to ensure adherence to health standards and food safety
- Contributing to the development and implementation of strategies to improve the efficiency of operation
Follow up the implementation of the policies and procedures approved in the restaurant
Team Management:
Supervising employees and ensuring that tasks are distributed effectively
Support the team through training and guidance to enhance performance
- Solving daily problems and dealing with any challenges facing employees
- Contributing to motivating the team and achieving a positive work environment
Customer Service:
- Dealing with customer complaints effectively to ensure their satisfaction
- Monitor customer experience and make sure to provide a service that exceeds expectations
Interacting with guests to ensure a distinctive experience and enhance their loyalty
Financial management and stock:
- Helping to follow up on sales and analyze the financial performance of the restaurant
Monitor the costs of operation and work to improve profitability
Supervising the department of inventory and requests to ensure the availability of the necessary materials
Reports and follow -up:
- Preparing periodic reports on operational and financial performance and submitting them to the operating manager
Provide suggestions to improve operational efficiency and reduce costs
Follow -up to compliance with local health and safety regulations and laws
Requirements:
A university degree in business administration, tourism and hotel, or any related field (preferred)
At least 3 - 5 years experience in the restaurant sector, of which at least two years are in a supervisory position
The ability to work under pressure and manage peak times effectively
Excellent communication skills with customers and employees
Good knowledge of the inventory management and operational costs
