Restaurant Manager

2 weeks ago

Dubai, United Arab Emirates Rabdan hospitality Full time

Develop and implement procedures which are conducive to maintaining the brand guidelines
- Guest Experience Excellence: As Maître D', your primary objective is to ensure that the guest experience is consistently exceptional, from greeting to farewell.
- Service Team Leadership: Lead the service team effectively throughout the guest's journey. This includes:
Managing table allocations to encourage higher average spending.

Assigning team members strategically to handle guest volume efficiently without compromising service quality.

Facilitating effective communication with peers in the kitchen, service, and administrative teams.

Actively lead the team, setting a positive example and being readily available to assist and guide during service.

Your proactive approach should inspire the team to deliver top-tier service.
- Daily Service Reporting: Compile daily service reports adhering to our standards. These reports should accurately reflect actions taken and their impact on serving our guests and the team
- Team Performance Management: Lead and manage team performance, setting clear success metrics for each team member. This includes ensuring targets, like increasing average spend to AED 300 per head, are met through suggestive (not pushy) selling techniques.
- Guest Interaction and Feedback Collection:
Engage with guests at each table during service to gather feedback and guest details, ensuring this is done
- without disturbing their experience.

Update the system with the collected information.

Remember, all conversations should promote RSVP's interests.

Social Media Engagement:
Post live stories each night featuring short videos related to the guest experience.

Manage a monthly social media calendar, scheduling at least three posts per week with prepared copy for each.
- Continuous Training and Team Development: Conduct regular training sessions and follow-ups to ensure the team is cohesive, proactive, and adopts non-reactive methodologies.
- Event Management and Concierge Services: Coordinate and oversee events and concierge services, ensuring smooth execution.
- Compliance with Health and Safety Standards: Vigilantly uphold all health, safety, and sanitation regulations within the restaurant
- Responsible for the overall management of the restaurant which includes, ensuring that there is full coverage of the restaurant at all times, ensures all daily checks are completed and operations manuals monitored and signed off, managing the junior team members and beng accountable for the quality standards of the food being served and ensuring RSVP RESTAURANT food safety and hygiene standards are adhered to.
- Ultimately accountable for the implementation of safety and hygeine systems, ensuring that the kitchen meets acceptable standards and passes all audit requirements
- Communicates any information to the relevant team members, (including GM and Executive Chef) which includes information on stock levels, best working practices, quality control in accordance with the company standards.
- Ensure that all food preparation and food levels are consistent with quality and quantity standards, by conducting frequent quality checks of line/preparation to ensure that the kitchen is providing the best product possible
- Monitors the controls of storage of all food items by minimizing spoilage, par levels of stock, daily production lists, waste, and exercising strict portion control to minimise cost impact on the business
- Ensure that subordinates follow guildelines and standard operating procedures which includes, working in line with set recipies/weight guidelines and in line with the operations diary to ensure that a consistent level of service is provided.
- Is responsible for submitting accurate and informative daily reports with reccomendations for business and employee development where required
- Manage the floor & receiption team which includes, fair and dynamic scheduling, full understanding of the whole business, recruitment practices, conducting performance appraisals and coaching team members where appropriate to maintain an effective and motivated workforce
- Develop junior employees on standard operating procedures detailed in the operations diary which includes, correct recording of critical limits, regular cleaning methods and monitoring the deep cleaning schedule to ensure that the kitchen and restaurant is in line with stringent audit requirements and ensuring that the employee’s performance is monitored
- Understands RSVP RESTAURANT working practice and expectations and the disciplinary process within UAE labour law
- Understands local government working practices and is able to mediate with the government inspectors and auditors
- Liases with Head Office support staff and responds to requests in a timely manner

Perform other duties as requested by the Line Manager.

**Salary**: AED12,000.00 - AED15,000.00 per month

**Experience**:

- Fine Dining: 4 years (required)
- Restaurant Manager: 5 y

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