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Job description / Role
- Responsible for all operational aspects of the restaurant, including bar and banqueting.
- Responsible for the selection, development and performance management of restaurant employees, as well as optimizing profits and increasing sales.
- Must abide by the guidelines of the Company and local laws.
- Provides leadership by example, with enthusiasm and a positive mental attitude.
- Manages all areas of operations for outlet within the front of house, including Operations, Financial Profitability and Sales Growth, Marketing Sales, Human Resources, Reporting and Ethics.
- Develops and implements promotions on a weekly / monthly basis
- Builds sales and controls costs.
- Manages the entire operation of the restaurant during his/her scheduled shifts.
- On the spot decision making, staff support and supervision, guest interaction, ensuring product quality is met during business hours
- Maintenance: This includes the physical aspect of the restaurant and liaison with the maintenance department
- Ensures that they are always aware of their competition and what they are doing.
- Provides employees with positive and negative feedback and takes appropriate action to any issues that arise during their shift
- Conducts bi-monthly outlet meetings with all members of their staff.
- Ensures that all employees adhere to the Company’s uniform standards and provides direction to employees regarding operational and procedural issues
- Ensures that all sales are recorded as per the Companies regulations and that proper cash handling procedures are followed.
- Ensures that department is properly staffed to par, at all times. Manages and schedules department as required.
- Conducts orientation for new staff and ensures their ongoing development and staff Performance Evaluations as needed with department employees.
- Prepares reports of daily sales at end of shift.
- Identifies operational opportunities; creates and implements plans to address opportunities (i.e. marketing) in conjunction with the Companies appropriate department.
- Creates and executes plans for department sales, profit and people development.
- Keeps a close check on all levels of par stock within the restaurant including both F&B and equipment.
- Meets with the chef on a regular basis regarding menu planning, daily specials and food cost levels.
- Keeps a close check on all levels of par stock within the restaurant including both F&B and equipment.
- Meets with the chef on a regular basis regarding menu planning, daily specials and food cost levels.
- Approves all food or beverage comps or promos.
- Develops employees on a daily basis through the use of briefings
- Ensures a safe working and guest environment to reduce the risk of injury and accidents.
- Completes accident reports promptly in the event a guest or employee is injured and ensures that proper security procedures are in place to protect employees, guests and company assets
- Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with Company policies and procedures.
- Maintains a favorable working relationship with all company employees to promote a cooperative and harmonious working atmosphere which will be conducive to maximum employee morale, productivity and effectiveness and therefore to better revenues
- Must be able to coordinate multiple tasks while maintaining required standards of operation in daily restaurant activities.
- Must be able to determine applicability of experience and qualifications of job applicants.
- Adherence to company standards and service levels increases sales and minimizes costs. Proper guest relations and handling of guest complaints increases future sales.
- Ensuring safe work and guest environment reduces management costs
Requirements
- Candidate must 4-6 yrs of experience as Restaurant Manager in Fine Dining Restaurant.
- Knowledge of french cuisine will be added advantage.
- Must be Diploma/Graduate in Hospitality/Hotel management.
- Should be able to manage the outlet independently, Sales, promotion, handling staff etc.
- Confident, Pleasant personality.
About the Company
Al Ghalia WLL was founded in Bahrain in 1997 and originally named MisFu WLL. The first of the companys outlets, Mezzaluna, was opened later that same year and Monsoon restaurant followed in 2000, under the name of Al Ghalia.
In 2003, we decided to bring together all our outlets under one name to better reflect the strength of our brand and to facilitate the expansion of our company, not only in the restaurant division but also in the areas of Health & Beauty, Construction and Landscaping.
Today the company owns and operates 8 highly successful outlets and together with the strength of over 30 years knowledge and experience, as well as a solid marketing platform, the company is perfectly positioned for increased, sustainable, and continuous profitable growth in the very near future.