Restaurant Manager Maro Tandoors Job in Pakistan

Overview

Restaurant Manager Maro Tandoors Job in Pakistan

Restaurant Manager – Branch Line Manager

Monitoring, oversight and troubleshooting to branch operations team member (include Parking Attendants- Valets, Concierges, Order Taker, Floor Space Décor- Officer, Gust Service Representative, Claim Desk- Floor Controller, Bartenders/ Drinks specialist, Dinning Attendant- Waiter (Head, Office, and Trainee), POS- Reservations Officer/ Cashier, Food Packager- Helper, Delivery Officer- Rider, and Janitorial & Cleaning- Helper/ Dishwashers- Helper).

Responsible for branch administration on asset management, facility management, procurement, organizational discipline, maintenance issues.

Overall branch day to day functions.

Responsible to keep management informed by reviewing and analyzing daily working reports, summarizing information and identifying trends.

Delegating work to front to office and back to office staff and managing their workload and output and performance.

Oversee & supervise the general housekeeping at branch.

Look over staff attendance and all administrative assignments.

Undertake & execute special assignments/tasks delegated.

Involvement on many areas as per need that team work monitoring, supervision,  safety  management,  developing  standards, kitchen/ tandoor equipment maintenance, managing processes, surveillance skills, inventory control, reporting, procurements, negotiation, logical reasoning, using Software overall people management.

Directly correspondence with visitor and customer and as per need.

Overviewing and tasks assigning to teams include front & back to office’s related service to MARO Tandoor customer.

Guidelines  and  mentor  the  staff  to  ensure  and  obtain  the  desire  results  and  making  the  individual  fruitful     for  an organization.

Managing work force and utilizing to obtain the maximum output to meet the objectives.

Forecast  resource  requirements  across  branch  comes  under  reporting  hierarchy  and  plan  their  timely recruitment to maintain work load/ shifts.

Strong correspondence with head office, human resources & capital division, compliance (F & B) and operations team.

Directs day-to-day basic activities to achieve company and business unit goals and objectives. Delivers   high-level customer service by directing and motivating branch staff (virtuous hospitality).

Monitors expenses and analyzes financial performance of branch. Identifies operational deficiencies and  implements plans for improvement.

Responsible to communicate with the incoming shift associates by a proper process i.e logging pertinent information in the communications log book.

Responsible to execute safety and emergency procedures at branch levels.

Responsible to provide full service with table mentality.

Responsible to take involvement in recruiting, training and supervising staff.

Responsible to perform many tasks include agreeing and managing budgets, Planning menus, ensuring compliance with licensing, hygiene and health and safety legislation/guidelines, overseeing stock levels, ordering supplies, producing staff rotations, handling customer enquiries and complaints, taking reservations, greeting and advising customers.

Liaising with customers, employees, suppliers, licensing authorities, sales representatives etc.

Making improvements to the running of the business and developing the restaurant.

Responsible to manage necessary documentations which includes- Kitchen Opening Inventory – File in Kitchen Inventory Reports, Bar Opening Inventory – File in Bar Inventory Reports, Kitchen Inventory Received – File in Daily Kitchen Inventory Received, Bar Inventory Received – File in Daily Bar Inventory Received, Employee Fine Slip – File in each employee’s file, Employee requests – File in each employee’s file, Kitchen Closing Inventory – File in Kitchen Inventory Reports, Bar Closing Inventory – File in Bar Inventory Reports, Wastage Report – File in Wastage Report, Daily Closing Cash – keep with self and give to finance department and other necessary reporting’s.

Any other task assigned by management.

Requirement Criteria (Age 30 to 40 Year’s, 5 up to 8 Years’ experience, previously experienced in hotel/ restaurant industry mandatory, At least bachelor degree (preferably Diploma or degree in hospitality)

Tagged as: MAROCareers