Job Description

1. Participate in daily, weekly and monthly staff meetings, briefing, debriefing sessions and gatherings as assigned by the Operations Manager or his substitute 2. Implement the manuals of the company (manager manual, training handbook, operations manual, delivery manual, employee hand handbook) 3. A full communication with the executive chef to insure a smooth operation with a high quality of food following the standard recipes. 4. Respect the target set by the management and send a weekly and monthly report to explain the result if the target is not reachable and present his market study to attain the target. 5. Present a monthly study concerning the catering and the delivery plan to reach the target in collaboration with the catering and delivery manger and supervised by the sales and marketing manager 6. Respect the budget set by the management and implement it. 7. Make sure that all employees are respecting and implementing the employee handbook. 8. Make sure all guests are satisfied with the service provided, and attended to at all times
9. Assist the Operations Manager or his substitute in identifying and implement the trainings needed for employees (up selling, customer care, team work, hygiene...) to motivate them and reduce the turn over. 10. Coordinate with the Order taker, drivers and Kitchen personnel to ensure the smooth running of the operation 12. Responsible for general hygiene, cleanliness and sanitation of the all the restaurant 13. Responsible in maintaining company assets in good shape and report any malfunction 14. A good communication with the admin concerning the maintenance of the branch according to the budget set by the management. 15. Handles customer's complaints efficiently and professionally and reports daily incidents or complaints to the Operations Manager or his substitute 16. Ensures a proper communication between all the staff 17. Receives daily requisitions from suppliers and the central kitchen (delivery and dine in) 18. Responsible for maintaining an accurate inventory of all products in the branch and respect the food cost 19. Respect the PAR level set by the Operations Manager in collaboration of the executive chef 20. To fill in where needed to ensure guest service standards and efficient operations. 21. Performs any other duty as assigned by the Operations Manager or his substitute Job Type: Full-time Ability to commute/relocate:

• Manama: Reliably commute or planning to relocate before starting work (Required)

• Restaurant Manager: 4 years (Required)

• Arabic (Preferred)