JOB PURPOSE:
The Assistant Restaurant Manager is responsible for overseeing daily
restaurant operations, managing and supervising the team, and actively
contributing to achieving exceptional service and guest satisfaction.
RESPONSIBILITIES:
quantity and quality of displayed items, and take necessary actions to
ensure high-quality meals are produced.
closing procedures, conducting maintenance checks, managing shifts, and
coordinating with the purchasing department.
ensure work is completed to standards of productivity, quality, and
timeliness, and reward the team accordingly.
complaints, addressing complex queries, and investigating and resolving
customer problems.
to ensure both quantity and quality meet specified standards, taking
appropriate actions as needed.
policies, procedures, and mandatory instructions to identify and mitigate
risks, safeguarding the environment and the wellbeing of oneself and
others.
team, and optimize inventory and pricing strategies accordingly.
LANGUAGE & TECHNICAL
SKILLS:
Language Proficiency:
Fluency in English.
Fluency in Arabic is a plus.
Technical Skills:
EDUCATION: Bachelor’s degree in Food and Beverage, or Hospitality Management, or a
related field.
EXPERIENCE: Four to six years of experience in F&B Operations, or a similar role.
One year of experience in a managerial role.
