Job Description

Job Summary The Restaurant Manager Manager is responsible for the delivery of revenue and profit by developing, marketing, financing, and providing appealing restaurant service; managing staff. In addition, the Restaurant Manager ensures the delivery of standardize and high quality service and beverages including the following:

• To assist and enable the team members under your control to consistently achieve product and service delivery standard and ensure a high degree of personal client care.
• Create an experience for guests which reflect on our values and service promise.
• Reporting to the Operations Manager and the Managing Director, you will be responsible for overseeing the back of house, floor & bar operations, marketing strategy and revenue generation.
• Training, service quality and cost control is crucial to succeed and must be control by you each day.

Main Duties and Responsibilities:

• Your role would be, but not limited to lead, guide, train and supervise each service team member to reach excellent knowledge. You will work close with the kitchen to ensure the quality of each dish is as per standard and resolve guest issues in a effective time and manner. Your major focus will be the bar and floor operations related tasks.

• This is a big role and requires:

- Positive attitude
- Pre-opening experience
- Exposure to both direct guest contact and leading your team to success
- At least 5 years experience as a Manager in a busy operation
- Departmental trainer experience
- Multi-tasking
- Meet Deadlines
- Achieve financial and non-financial targets as per Managing Directors targets
- Very strong leadership skills
- Highly organised and a confident user of Microsoft Office Operational Management

• Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates with Managing Director's approval.
• Meets restaurant financial objectives by developing KPI's; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.
• Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.
• Controls purchases and weekly inventory by meeting with executive chef; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
• Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.
• Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.
• Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
• Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.
• Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
• Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
• Maintain low wastage levels through good stock management and rotation, accurate recording, training and active monitoring.
• HACCP implementation for all bar areas.
• Run bar shifts, assisting and guiding staff to deal with issues and complaints and ensuring the guests' experience exceed expectations.
• Analyse daily/weekly/monthly beverage sales identifying opportunities for increasing profitability and maximising revenue.
• Prepare daily / weekly reports as required by Managing Director
• Plan beverage menu that will ensure high service levels are maintained whilst meeting costs.
• Regularly create drinks/mocktail menus and ensure that the standards are maintained.
• To ensure all fixed assets are well maintained.
• Create a routine cleaning plan.
• Follow HCCAP guidelines and take full responsibility if not followed.
• Plan your day, week and month.
• Proceed with LPO (Legal Purchase order) and communicate with head office admin staff for payments
• Communicate on daily basis with team members during briefing news and updates as well as successes and weakness during service.
• Organize team buildings
• To demonstrate knowledge and interest in goals, and objectives of The Surf Cafe/LEEN'S brand
• To ensure that Annual Leave and public holidays are kept to the lowest at all times
• To ensure that all activities are carried out honestly, ethically and within the parameters of the U.A.E. Law.

Job Type: Full-time COVID-19 considerations:
COVID-19 Vaccine and booster shots required Experience:

• F&B Management: 5 years (Required)