Job Summary: -

As a Restaurant Manager, you will be responsible for the daily operations of the restaurant, ensuring the highest standards of food quality, service, and cleanliness. You will lead a team of dedicated staff, manage customer relations, and work closely with the General Manager to achieve business objectives. The ideal candidate is a dynamic leader with a strong background in casual dining, a passion for hospitality, and a commitment to excellence.

Key Responsibilities:

• Operational Management:
• Oversee daily operations, including opening and closing procedures, inventory management, and staff scheduling.
• Ensure compliance with health and safety regulations, maintaining a clean and safe environment for both guests and staff.
• Monitor food and beverage quality, ensuring consistency with company standards.
• Team Leadership:
• Recruit, train, and mentor a team of high-performing staff members.
• Foster a positive work environment that promotes teamwork, high performance, and employee retention.
• Conduct regular performance evaluations and provide constructive feedback.
• Customer Experience:
• Ensure exceptional guest service, addressing customer inquiries and resolving complaints in a professional and timely manner.
• Maintain a welcoming atmosphere that encourages repeat business and positive reviews.
• Financial Management:
• Assist in managing the restaurant’s budget, controlling costs, and maximizing profitability.
• Monitor sales performance, analyze financial reports, and implement strategies to meet revenue targets.
• Manage cash handling procedures and ensure accuracy in financial transactions.
• Marketing and Sales:
• Collaborate with the marketing team to develop and execute promotional activities and events.
• Identify opportunities to increase sales and drive customer engagement.
• Build and maintain relationships with local businesses and community organizations.

Qualifications:

• Experience:
• Minimum of 3-5 years of experience in restaurant management, with a focus on casual dining.
• Proven track record of managing a successful restaurant, with strong operational and leadership skills.
• Skills:
• Strong leadership and team-building abilities.
• Excellent communication and interpersonal skills.
• Financial acumen with experience in budgeting, forecasting, and financial analysis.
• Customer-focused with a passion for delivering exceptional service.
• Education:
• Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred, but not required.
• Other Requirements:
• Ability to work flexible hours, including nights, weekends, and holidays.
• Knowledge of food safety and sanitation standards.
• Proficiency in restaurant management software and point-of-sale (POS) systems.

What We Offer:

• Competitive salary and performance-based bonuses.
• Comprehensive benefits package, including health insurance, retirement plans, and paid time off.
• Opportunities for career growth and advancement within the restaurant group.
• A supportive and inclusive work environment.

Job Type: Full-time

Pay: Sar10,000.00 - sar 12,000.00 per month

Skills

1. Leadership and Team Management

• Staff Motivation and Training: Ability to inspire, train, and develop staff to provide high-quality service.
• Conflict Resolution: Proficiency in resolving disputes among staff and customers.
• Delegation: Efficiently assigning tasks to team members to ensure smooth operations.

2. Customer Service Excellence

• Customer Interaction: Ability to engage with customers, address concerns, and ensure a pleasant dining experience.
• Complaint Handling: Skill in managing and resolving customer complaints effectively and professionally.

3. Operational Management

• Inventory Management: Expertise in managing stock levels, ordering supplies, and minimizing waste.
• Scheduling: Proficiency in creating staff schedules that align with peak business hours and minimize labor costs.
• Quality Control: Ensuring that food and service quality meet the restaurant’s standards.

4. Financial Acumen

• Budgeting: Ability to manage budgets, control costs, and maximize profitability.
• Sales Analysis: Skills in analyzing sales reports to identify trends and opportunities for growth.
• P&L Management: Understanding of profit and loss statements and how to manage the financial health of the restaurant.

5. Marketing and Promotion

• Local Marketing: Knowledge of local marketing strategies to attract and retain customers.
• Social Media Savvy: Ability to use social media platforms to promote the restaurant and engage with the community.
• Event Planning: Experience in organizing and managing events or promotions to drive business.