Leading hospitality group from the UAE looking for a Restaurant Manager for our premium casual Lebanese restaurant concept opening in Beirut, Lebanon.

Candidate must have extensive Lebanese Restaurant experience.

Job Profile:

1. Bachelor’s degree in hospitality management or equivalent, master’s degree is a plus

2. A minimum of 5 years management experience in the F&B industry

3. Neat, clean and well-groomed appearance

4. Pleasant personality and positive attitude

5. Ability to cope with stress

6. Ability to work under pressure

7. Ability to assure good communication within his team

8. Ability to deal with the volatility of customers, supervisors and employees

9. Ability to work schedules and assign duties

10. Ability to work varied hours/days, including nights, weekends, and holidays, as needed

11. Attentive to details

12. Dynamic, resourceful and good decision maker when facing business problems

13. Excellent customer service skills

14. Excellent management and... leadership skills

15. Excellent time management skills

16. Good team motivation skills

17. Knowledge about first aid procedures, fire procedures, and health and safety procedures

18. People oriented and ability to manage several teams

19. Up-to-date with the local and global industry trends

Operational Responsibilities:

1. Set annual budget

2. Monitor and control food and labor costs

3. Assume responsibility for the day to day operations of the restaurant to ensure efficiency and profitability

4. Devise systems, set policy, provide guidance and implement changes to ensure quality standards for service and food

5. Work with kitchen management to make menu changes

6. Update in coordination with the Operations Manager and the Executive Chef the menus and recipe costing based on the demand and financial targets

7. Assist the Operations Manager in setting the retail section goals and developing strategies, procedures and policies

8. Prepare end-of-day reports and ensure that all cashiers accounts are balanced, and no discrepancy is reported

9. Maintain high standards of quality control and health and safety

10. Monitor and compare local competitors operation

11. Hand the cash float to the Cashier

12. Make sure all outlet premises are clean

13. Aware of chemicals and the correct usage and dillution

14. Aware of the procedures of receiving good

15. BFH should be obtained

16. Respect the opening and closing checklists

17. Respect the cleaning schedule

18. Able to handle the pass area and coordination between FOH and HOH

19. Know the product we sell in details & menu description

20. Aware of the sequence of service and how to serve

21. Positive attitude and smile all the time

22. Aware of Sapaad and one drive

23. Following up on opening and closing checklists

24. Following up on the cleaning schedule

25. Aware of Inventories

26. Aware of Packaging

27. Aware of daily orders and auditing bar orders

28. Handling cash deposits

29. Reporting, sending documents to the office

30. Communicate with kitchen team members to be aware of any missing menu items

31. Ensure that all communication between the Front of House (FOH) and Back of House (BOH) is accurate

32. Encourage cooperative and consistent levels of communication between all Logma employees and management

33. Discipline employees appropriately according to policies and procedures

34. Create and maintain the employee schedule and track absenteeism

35. Supervise employee breaks and make sure all staff members are available during rush hours

36. Develop cost-saving strategies to increase profit and manage labor costs

37. Provide for training to ensure performance objectives are met

38. Provide leadership and team building for staff

39. Provide instruction for employees and coach them to improve learning and enhance performance

40. Recruit and hire new employees with the coordination of the Operations Manager as required

41. Set the standards for all employees to maintain high-quality and consistent customer service

42. Handle all customer related complaints and submit a monthly report to the Operations Manager

43. Investigate and resolve food quality issues and service complaints

44. Possess high professional ethics and avoid extreme familiarity or conflicts with others

45. Understand and practice motivational management techniques. Use these skills in wisely placing qualified individuals into key management and supervisory positions

46. Recognize a problem when it arises and be able to resolve it appropriately by using good judgment, tact and initiative according to company policy and procedure

47. Assist Operations Manager in setting sales goals and annual budget

48. Handle administrative work and keep up-dated files on the following matters: Finance, Standards, Training, Entertainment, Promotions, Meetings, Miscellaneous

49. Taking decisions relates to his outlet operations

50. Lead by example

51. Implement the company culture and mindset

52. Prepare schedules

53. Control and audit the outlet internally

54. Delegate the head chef and support him
Beirut Lebanon

Salary Criteria