Restaurant Manager - Tortilla

eathos


Date: 2 weeks ago
City: Dubai
Contract type: Full time
The Restaurant Manager at Tortilla Restaurant is responsible for overseeing all aspects of restaurant operations, ensuring exceptional customer service, managing staff, maintaining high operational standards, driving sales growth, protecting margins, controlling expenses, and managing various operational areas.

Responsibilities

  • Oversee and manage all aspects of restaurant operations, including front-of-house and back-of-house activities, to ensure a seamless and exceptional dining experience.
  • Lead, train, mentor, and motivate staff on restaurant policies, procedures, and customer service standards, fostering a positive and cohesive team environment.
  • Monitor and manage customer satisfaction, promptly addressing any concerns or complaints to ensure a positive and memorable dining experience.
  • Develop and implement strategies to drive sales growth, increase average order value (AOV), and achieve sales growth like-for-like (LFL) and manage P & L.
  • Implement initiatives to protect margins and control food and beverage costs, analyzing purchasing patterns, and optimizing menu profitability.
  • Control operating expenses (OPEX) while maintaining service quality and efficiency, implementing cost-saving measures where appropriate.
  • Manage vendor relationships, negotiate contracts, and ensure timely and accurate delivery of quality ingredients and products.
  • Control inventory levels, implement stock rotation procedures, and minimize wastage to maximize profitability.
  • Managing the delivery dispatch process to ensure orders are dispatched in a timely and efficient manner.
  • Reviewing and evaluating key aspects of the delivery service, including order accuracy, delivery times, driver behavior, and customer satisfaction.
  • Conducting regular audits of all operational areas to ensure compliance with established standards and guidelines.
  • Reviewing and evaluating key aspects of the restaurant's operations, including food quality, service standards, cleanliness, and customer satisfaction.
  • Conducting regular QC audits to ensure compliance with established quality standards and guidelines.
  • Reviewing and evaluating key aspects of the restaurant's operations, including food preparation, presentation, taste, and service quality.
  • Developing strategies to attract and retain top talent, reducing employee turnover rates.
  • Conducting regular assessments of employee satisfaction and engagement levels
  • Proactively identifying and addressing conflicts that may arise among staff members, between staff and customers, or among customers themselves.
  • Providing guidance and support to employees in resolving conflicts and addressing customer concerns.
  • Foster a culture of continuous improvement by developing and delivering training programs, workshops, and team-building activities.
  • Monitor and analyze financial reports, sales data, and operational metrics to identify opportunities for revenue growth, cost control, and operational efficiencies.
  • Manage conflict and resolve operational challenges, ensuring smooth restaurant operations and a positive work
  • Conduct regular team feedback sessions, recognizing achievements, and providing constructive feedback to drive performance and employee engagement.
  • Establish and maintain positive relationships with customers, stakeholders, and the local community to enhance the restaurant's reputation and community involvement.

Qualifications

  • Proven experience as a Restaurant Manager or in a similar leadership role in the restaurant industry.
  • Strong leadership and organizational skills to effectively manage a team and oversee restaurant operations.
  • Excellent interpersonal and communication skills to interact with staff, guests, vendors, and stakeholders.
  • Exceptional customer service skills with a passion for creating a welcoming and memorable dining experience.
  • In-depth knowledge of restaurant operations, including front-of-house and back-of-house procedures.
  • Proficiency in financial analysis, budgeting, and cost control measures.
  • Sound knowledge of health, safety, and sanitation regulations in a restaurant environment.
  • Proficient computer skills for point-of-sale systems, inventory management, and scheduling software.
  • Flexibility to work evenings, weekends, and holidays as required.
  • Strong problem-solving and decision-making abilities to handle complex situations with composure and efficiency.
  • Ability to lift and carry moderate weights and stand for extended periods.
  • Knowledge of Tortilla Restaurant's menu, brand, and service standards is an advantage.
  • Business management or hospitality-related degree or certification is preferred but not required.

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