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    Restaurant Manager - Indian Speciality

    JA Lake View Hotel

    30 July 2019
    Duties and Responsibilities
    Ensure that all colleagues’ activities adhere to, and support the JA Resorts & Hotels quality standards at all times.

    Ensure the highest level of service and courtesy are provided to all guests.

    Ensure that an effective link is maintained between kitchen and service areas.

    Manage the level, consistency, and quality of table and/ or counter service of all menu items.

    Ensure that all outlet processes adhere to all food hygiene regulations and procedures.

    Consistently monitor quality of food and beverages being served and service quality, escalating any major problems and complaints to the Line Manager.

    Provide specialist advice to guests and colleagues on food and beverages.

    Actively seek and review guests’ feedback with regard to food quality, service, and overall satisfaction and take appropriate and timely action.

    Conduct regular team briefings and meetings.

    Takes full responsibility of the outlet. 
    Apply creative solutions and proposes ideas to grow develop and improve the business.

    To assist in the preparation of the department budget and the sales and marketing plans.

    Achieve sales and profit targets and enhance the margins through effective stock management and minimizing controllable costs.

    Create and prepare monthly promotion to generate revenue.

    Actively promote the use of up-selling techniques within outlet to exceed guest expectations and increase revenue.
    Assist the Director of Food & Beverage to plan, organize and direct all processes of the outlet.

    Deliver the SBU’s Food & Beverage department’s objectives.

    Prepare duty roster to ensure maximum staff productively.

    Prepare and conduct trainings to ensure service standards consistently maintained.

    Assist with the training and development of UAE Nationals when applicable.
    Ensure that performance appraisals are up to date, carried out proficiently and in a timely manner.

    Supervise the work of the team to ensure adherence to quality standards, deadlines, and proper procedures are followed, correcting errors or problems.

    Contribute to a team-oriented and associate-oriented company culture.

    Create a working environment and develop positive working relationship at all level that support organization and values.
    Experience and Skills
    College Degree or equivalent - preferably in hospitality management.

    Basic & Intermediate Food Hygiene – Required

    HACCP Certified (PIC Level 3 or international equivalent)

    Certificate in WSAT (Wine and Spirit, Education, Trust) – Intermediate

    Train The Trainer
    Minimum 3 years’ experience on the same role and property rating.

    Experience in menu engineering, P&L financial awareness, worldwide market trends, benchmarking marketable products/standards, managing food cost and inventory control.

    Previous experience in high quality bar or lounge.

    Excellent knowledge of outlet operations.

    Proven track record in successfully launching promotions.

    Proven track record in successfully launching new concepts.

    Proven track record in training and developing staff.

    Experience in managing multicultural work force.

    Experience within internationally recognised restaurant concept.


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