Oversee the restaurant’s opening/Mid/closing procedures and go through the specific checklists to ensure proper respect of norms and guidelines
Oversee tasks done by all staff members and closely follow up and double check on the team’s work to maintain an error free operation
Ensure that all guests have received their orders correctly and ensure that food presentation is as per standard and report any problem to guarantee quick solutions
Oversee the inventory cycle count to preserve accuracy and cost control
Drive towards achieving the organization’s goals, the set targets of the brand and ensure proper implementation of the SOP
Coach, train, motivate and appraise team members’ performance in order to optimize their contribution to the company and support their skill development as needed
Analyze reports from statistical and functional metrics and share insights for improvement and efficiency maximization in a timely manner
Review the monthly P&L providing explanation when necessary, as well as plan the monthly and daily sales objectives and take necessary measures to meet them
Implement and improve the quality and food safety management system as per the requirements of applicable national statutory and regulatory requirements as well as international standards and guidelines


Qualifications
Bachelor’s Degree or equivalent in Food and Beverage or Hospitality Management
8-10 years of experience in F&B operation, including a minimum of 2 years in a similar role
Fluency in English; French is a plus
Proficiency in MS Office