Restaurant Manager

ADNOC Distribution; Abu Dhabi; Remote; AED 67,000 - 89,000; Full time

Job summary

ADNOC Distribution is seeking a Restaurant Manager to lead operations, ensuring profitability, high-quality food, fast service, and clean, welcoming surroundings. The role requires managing a restaurant on a profitable basis and delivering consistent customer care across shifts.

You will develop staff, train to franchise standards, manage scheduling, analyze cost controls, and ensure compliance with HSE rules to drive sales growth and maintain top QSC standards.

Qualifications

• High School Certificate/ Diploma is required.
• Diploma in Hotel and Catering Management would be an added advantage.
• Minimum 3 years’ experience within QSR environment, with 1 year in a management role.

Responsibilities

• Achieve sales and profit targets and manage P&L to budgets.
• Maintain QSC standards to ensure profitability and growth.
• Ensure cash, stock and assets security and implement related policies.
• Develop projections of controllable items.
• Train and develop staff to franchise standards and conduct appraisals.
• Lead staff meetings and delegate tasks to maximize potential.
• Implement local restaurant marketing plans and ensure quality service.
• Ensure staff greet customers, manage traffic, collect payments and bid farewell.
• Delivery of products meeting quality, service and cleanliness standards.
• Maintain compliance with health, safety and fire regulations.
• Monitor staffing and scheduling to meet restaurant goals and analyze cost trends.

Skills

Leadership

Communication

Conflict resolution

Teamwork

Problem solving

Decision making

Planning

Business acumen

Ethics

Integrity

Education

High School Certificate/ Diploma

Diploma in Hotel and Catering Management

Job description

Job Description:

Job Title: Restaurant Manager

Job Location: Can be placed anywhere.

JOB PURPOSE:

To manage a Restaurant on a profitable basis, consistently serving quality food with fast, courteous service in clean and pleasant surroundings.

KEY ACCOUNTABILITIES:

Job Specific Accountabilities

Profit Control

• Achieve sales &profit target –manage P&L to required budgets.
• Maintain & improve QSC standards ensuring profitability, sales growth & other agreed goals.
• Ensure that security measures & policies relating to cash stock & assets are implemented effectively with regard to sales.
• Develop projections of controllable items.

People Developer

• Ensure that all management & staff are trained to the required franchise standard.
• Motivation & development of staff & managers in line with business objectives.
• Provide training & development plans for all & ensure they are completed.
• Conduct management and staff appraisals.
• Conduct regular staff & management meetings.
• Delegate key tasks to management team to maximize their potential & identify potential in staff members and develop accordingly.

Retailer

• Implement Local Restaurant Marketing plan.
• Ensures to provide best quality service and customer care by all staff consistently as per the standard.
• Ensures that all staff knows how to greet and manage traffic, offer assistance, collect payments and bid farewell to customers.
• Delivery of products meeting the quality, the service& the cleanliness standards required.
• Ensuring strict compliance with Company’s HSE rules and regulations regarding fire, safety and
• Ensuring that appropriate people standards are achieved within Human Resources guidelines.
• Achieve the necessary staffing and scheduling of restaurant to accomplish restaurant goals and
• Analyze cost controls and sales trends by monitoring month end reports and statements.

Keep self-aware and updated of competition and the local market situation.

environment, Municipality and Health Authority rules and regulations regarding food hygiene and all staff is aware of it.

standards.

Maintain operations to Franchise Standards:

• Ensures that current standards, including acceptance of raw product are understood and communicated to all restaurant management.
• Ensures that all production systems, time and temperature standards are current and followed.
• Communicates service standards on performance, appearance and atmosphere.
• Communicates and monitors standards for cleanliness, sanitation and safety.

QUALIFICATIONS, EXPERIENCE, KNOWLEDGE & SKILLS:

Minimum Qualification

• High School Certificate/ Diploma
• Diploma in Hotel and Catering Management would be an added advantage.

Minimum Experience & Knowledge & Skills

• Minimum 3 years’ experience within QSR environment of which 1 year in management role.
• Personal Effectiveness / Interaction – Leadership, influence and communication, conflict resolution, teamwork
• Results Orientation / Execution – problem solving, decision making, planning, performance
• Business / Technical Excellence – strong business acumen, specialized knowledge,
• Ethics and integrity

management

stakeholder/customer focus

Requirements: