Job title: Restaurant Operation Manager

Job Type: Full-time, Location: Dubai, United Arab Emirates, Salary: 15,000AED to 20,000AED

Minimum Requirements: -

1. Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred.
2. Minimum of 10-12 years of experience in restaurant management.
3. Proven track record of managing operations, staff, and customer service across multiple locations.
4. UAE Valid Driving license must.
5. Multi language speaking

Skills:

1. Strong leadership and team management skills.
2. Excellent communication and interpersonal abilities.
3. Solid understanding of financial management and budgeting.
4. Proficiency in restaurant management software and Microsoft Office Suite.
5. Ability to work in a fast-paced environment and handle stressful situations.
6. Strong problem-solving skills and attention to detail.

ROLES AND RESPONSIBILITIES: -

1. Oversee the daily operations of multiple restaurant locations to ensure consistency and efficiency.
2. Develop and implement operational policies and procedures across all locations.
3. Conduct regular visits to each restaurant to monitor performance, provide support, and ensure adherence to standards.
4. Coordinate with individual restaurant managers to address operational issues and implement improvements.

Staff Management: -

1. Recruit, train, and mentor restaurant managers and key staff.
2. Develop staffing plans and ensure each location is adequately staffed.
3. Conduct performance evaluations for restaurant managers and provide constructive feedback.
4. Foster a positive, productive work environment across all locations and address any inter-branch conflicts or issues.

Customer Service: -

1. Ensure high levels of customer satisfaction across all locations by maintaining service quality standards.
2. Handle escalated customer complaints and feedback in a professional manner.
3. Implement customer service policies and procedures and monitor customer feedback to identify areas for improvement

Financial Management: -

1. Manage the budget and financial performance of each restaurant location.
2. Analyze financial reports, including sales, costs, and profitability for each site.
3. Implement cost-control measures and strategies to maximize profitability.
4. Oversee cash handling procedures and ensure financial accuracy and security across all locations.

Marketing and Promotion: -

1. Suggest marketing strategies to attract and retain customers at all locations.
2. Plan and oversee special events, promotions, and campaigns.
3. Collaborate with marketing teams or external agencies for advertising and promotional activities.

Quality Control: -

1. Ensure the highest standards of food quality and presentation across all locations.
2. Monitor kitchen operations and ensure compliance with food safety and hygiene standards.
3. Work with chefs and kitchen staff to update and improve menu offerings.
4. Conduct regular inspections to ensure compliance with all standards and regulations.

Compliance and Safety

1. Ensure all restaurant locations comply with local and international regulations.
2. Conduct regular safety audits and implement necessary improvements.
3. Maintain proper documentation and records for health inspections, permits, and licenses.
4. Train staff on safety protocols and emergency procedures.