Restaurant Operation Manager

RICKYS RESTAURANT; Dubai; On-site; AED 60,000 - 120,000; Full time

Job summary

A leading restaurant in Dubai seeks a Restaurant Operations Manager to oversee daily operations and manage staff. This role requires expertise in sales, marketing strategies, and exceptional client relations to drive revenue growth while maintaining service excellence. Ideal candidates should have a background in hotel management and strong leadership skills.

Qualifications

• Bachelor in Hotel Management or equivalent.
• MBA or PG Diploma in Business Management preferred.
• Proven experience in restaurant operations.

Responsibilities

• Oversee daily operations and ensure high service standards.
• Develop and execute marketing strategies to increase revenue.
• Manage vendor relationships and handle inventory.

Skills

Operational Management

Sales and Marketing

Client Relations

Staff Development

Education

Bachelor of Hotel Management

MBA/PG Diploma in Business Management

Job description

Bachelor of Hotel Management(Hotel Management), MBA/PG Diploma in Business Mgmt(Marketing)

Nationality

Any European National, Indian

Male

Vacancy

1 Vacancy

Job Description

Job Title: Restaurant Operations Manager

Job Summary:The Restaurant Operations Manager oversees the restaurant’s daily operations, including menu planning, event coordination, staff hiring, and sales and marketing efforts. This role also focuses on optimizing online platform performance, managing digital marketing strategies, and enhancing eCommerce aspects to drive revenue growth and ensure exceptional service quality.

Key Responsibilities:

1.Operational Management:

• Oversee daily restaurant operations to ensure smooth functioning and high standards of service.
• Manage staff schedules, performance evaluations, and staff development, including hiring and training of service staff and chefs.
• Implement and monitor quality control processes to maintain food and service standards.
• Ensure compliance with health, safety, and sanitation regulations.
• Handle inventory management, including ordering, receiving, and storage of supplies.
• Manage vendor relationships and negotiate contracts for supplies and services.

2.Menu and Event Planning:

• Develop and update the restaurant menu in collaboration with chefs, ensuring a diverse and appealing selection.
• Plan and coordinate special events, including private parties, corporate functions, and themed nights.
• Work with chefs to design event-specific menus and ensure the successful execution of events.
• Collaborate with the marketing team to promote events and special offers.

3.Sales and Marketing:

• Develop and execute sales and marketing strategies to drive revenue growth.
• Create and manage promotional campaigns, social media presence, and advertising efforts.
• Conduct market research to identify new business opportunities and customer trends.
• Analyze sales reports and market trends to adjust strategies and meet sales targets.
• Design and implement loyalty programs and other customer engagement initiatives.

4.Online Platform and eCommerce Management:

• Oversee the performance of the restaurant's online platforms, including online marketplaces, the restaurant website, and mobile application.
• Develop and implement promotional strategies and menus tailored for online marketplaces and digital platforms.
• Ensure the online ordering system is user-friendly, efficient, and regularly updated.
• Monitor and analyze online sales performance, making adjustments to optimize results.
• Manage and optimize SEO efforts to enhance the restaurant’s online visibility and drive traffic to the website and mobile app.
• Develop and implement digital marketing campaigns, including email marketing, social media ads, and pay-per-click advertising.

5.Client Relations and Catering:

• Meet with potential clients to discuss catering options, negotiate terms, and close sales.
• Coordinate with clients to ensure their catering needs are met, including menu planning and event execution.
• Develop and maintain relationships with local businesses, organizations, and community groups for potential partnerships and promotions.
• Address client feedback and resolve any issues to ensure high satisfaction levels.

6.Staffing and Development:

• Oversee the recruitment process for hiring service staff, including waitstaff, bartenders, and chefs.
• Develop and implement training programs to ensure staff are knowledgeable and skilled in their roles.
• Conduct regular performance reviews and provide feedback and support to enhance team performance.
• Foster a positive and motivating work environment to retain top talent.
• Prepare and manage food costing sheets to ensure pricing and cost controls are accurately maintained.
• Develop and oversee monthly budgets, including tracking expenses and monitoring financial performance.
• Implement cost control measures to manage overheads and reduce unnecessary expenses.
• Analyze financial reports and performance metrics to identify cost-saving opportunities and improve profitability.
• Work to bring the restaurant to profitability by optimizing operational efficiency and reducing waste.
• Set and monitor sales targets for the restaurant, including daily, weekly, and monthly goals.
• Develop strategies to achieve or exceed sales targets, including upselling and cross-selling opportunities.
• Track and analyze sales performance, identifying areas for improvement and implementing corrective actions as needed.
• Prepare and present sales reports to senior management, highlighting achievements, challenges, and growth opportunities.

9.Administrative Duties:

• Manage budgets, track expenses, and optimize cost control measures.
• Prepare and maintain operational reports and records.
• Maintain all records as per the Municipality and to update all online information on the food watch website and all other Government websites as per the UAE Norms.
• Ensure accurate financial reporting and adherence to budgetary guidelines.

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