Gastronaut Hospitality hiring Assistant Restaurant Manager at Dubai, United Arab Emirates

Job Responsibilities:

1. Assisting the General Manager in carrying out their duties.
2. Setting sales targets.
3. Maximizing sales and profitability.
4. Providing your team with a stimulating and supportive environment.
5. Maintaining and increasing standards of customer service.
6. Driving team performance.
7. Monitoring the duties of other staff members.
8. Establishing and enforcing the industry and company’s standard operating procedures and policies.
9. Controlling the training and development of your staff.
10. Coordinating daily front of the house and back of the house restaurant operations.
11. Working as the manager on the floor (MTF).
12. Working as the manager on duty (MOD).
13. Managing workgroups.
14. Maintaining complete knowledge of all our foods and beverages, outlets, services, and hours of operation.
15. Managing the restaurant food expo.
16. Doing administrative tasks and creating work schedules.
17. Reporting broken equipment.
18. Spotting items that are about to expire or go out of stock.
19. Regularly reviewing the quality of our supplies and researching new vendors.
20. Ensuring that all our items are well labeled.
21. Informing the management and receivers about items that need to be ordered.
22. Delivering superior service and maximizing guests’ satisfaction.
23. Responding efficiently and accurately to guests’ complaints.
24. Visiting our guests’ tables for feedbacks and updating them on their foods and drinks.
25. Organizing and supervising shifts.
26. Appraising staff performance and providing feedback to improve productivity.
27. Positively and politely motivating our staff to perform better.
28. Ensuring compliance with sanitation and safety regulations.
29. Managing the restaurant’s good image and suggesting ways to improve it.
30. Controlling operational costs and identifying measures to cut waste.
31. Creating detailed reports on weekly, monthly, and annual revenues and expenses.
32. Promoting the brand in the local community through word-of-mouth and restaurant events.
33. Recommending ways to reach a broader audience, such as discounts and social media adverts.
34. Training new and existing employees on proper customer service practices.
35. Training the managers on training (MITs) on every aspect of our organization and how to be great managers.
36. Contributing to menu engineering.
37. Implementing policies and protocols that will maintain future restaurant operations.
38. Ensuring that employees work under safe and clean conditions.
39. Attending and reminding the employees to attend person-in-charge, basic food hygiene, and work safety training programs.
40. Carrying out other related tasks and responsibilities.