Key Responsibilities:
1. Operational Excellence:
o Oversee daily restaurant operations, including dining services, kitchen, bar and support
functions.
o Optimize workflow and resource allocation for peak performance
o Leverage technology for operational improvements, such as digital ordering systems,
inventory management software, or customer relationship management (CRM) tools.
o Ensure compliance with industry regulations and company policies.
2. Business and Financial Management:
o Develop and monitor budgets, ensuring profitability and cost control.
o Develop sales and profit improvement strategies, including pricing analysis and promotional
activities, to ensure financial targets are met or exceeded.
o Regularly assess operational costs (food, labor, supplies) to improve profit margins while
maintaining quality and guest satisfaction.
o Manage vendor relationships to maintain premium ingredients and supplies.
3. Marketing and Growth:
o Collaborate with Marketing team and Implement brand-building strategies to enhance
restaurants visibility across local and international markets.
o Develop digital and social media strategy like online presence, social media campaigns,
website content and digital advertising.
o Focus on Customer Experience innovation such as Launch creative events, promotions, and
seasonal offerings to engage guests and enhance brand loyalty.
o Collaborate with marketing teams for targeted campaigns, leveraging Yas Islands tourism
and event-driven traffic to drive repeat business.
4. Strategic Planning and Growth:
o Develop and execute long-term growth strategies to position restaurant as a leader on Yas
Island and within the Abu Dhabi F&B scene.
o Identify new business opportunities such as catering, private events, or partnerships to
expand the brands reach.
o Responsible for innovation and product development-development of new menu offerings,
seasonal promotions, and exclusive experiences that enhance the guest experience and
attract new customers.
o Foster a culture of creativity in the kitchen and service areas to keep the concept fresh and
exciting.
5. Team Management:
o Foster a positive work environment that promotes employee motivation, satisfaction, and
retention.
o Recruit, train, and lead a diverse team of hospitality professionals.
o Continuously assess skill gaps and implement targeted training programs to ensure
professional development and enhance team performance.
o Address and resolve any employee conflicts or concerns promptly, maintaining a harmonious
and productive work environment.