Job Purpose
Interacts with the restaurant guests, fellow staff members and supervisors in a polite, courteous and hospitable manner to ensure that all staff are exceeding expectations. Implements delivery of the business strategy, in conjunction with the Head Chef. Supervises and coordinates activities of restaurant personnel to ensure that the restaurant is running efficiently and profitably according to Arkadiy Novikov standards. Leads, coaches, mentors and guides entire Management Team. Accountable for the financial performance of the property: sales, budgets, projections, labor, cost control, inventory, cash flow, etc.
Job Activities
Customer Service
• To provide a friendly, courteous and professional service at all times
• To ensure the highest standards of Guest Service
• To demonstrate a high standard of personal appearance and ensuring good personal hygiene
• To ensure the agreed standards of food service are adhered to at all times
• To manage employees ensuring that the correct standards and methods of service are maintained
• To ensure the efficient flow of service and standards are constantly met during service periods
• To ensure all customer requests and queries are responded to promptly and effectively, assuring “Exceptional Guest Services”
• To positively deal with and learn from all customer complaints and comments
• To actively seek feedback from customers on a regular basis
People Management
• To build and maintain an efficient team of employees, driving the team towards the objectives of the business
• To ensure that the restaurant’s personnel budgets are strictly adhered to
• To recruit and select employees to the agreed staffing levels
• To develop a learning culture and to ensure that all team members feel valued and rewarded
• To produce employee rotas to ensure employee levels match the needs of the business
• To ensure all new employees attend induction
• To promote the training and development of staff to ensure standards are maintained, and monitor all training and development within the department
• To manage all employees and fellow managers in line with the agreed skills and standards, giving regular feedback and appraisals
• Individual team members to have individual development plans
• To manage all disciplinary and grievance issues within the department
• To assess staff performance against the agreed skills and standards
• To address complaints and resolve problems
• To constantly monitor the grooming and personal hygiene of the team
Department Responsibilities
• To maintain constant quality control of all areas of the restaurant, ensuring the required standards are always met
• To ensure the department is maintaining its agreed level of operating performance at all times
• To communicate and delegate activities to the team
• To ensure all up selling opportunities are maximized within the department
• To direct the setting up of the restaurant, ensuring all necessary work is completed prior to the commencement of service
• To ensure the restaurant’s operational budgets are strictly adhered to, all costs are controlled and any expenditure approved
• To manage all aspects of the financial performance of the restaurant
• To prepare department budgets or re-forecastt
• To be aware of all relevant suppliers and their products and order accordingly as and when necessary due to business demand
• To ensure all department staff work hygienically and productively
• To ensure the standards and controls for health and safety, hygiene, risk assessments, manual handling and produce are maintained as prescribed by legislation, the company and independent auditors
• To ensure that all restaurant personnel strictly adhere to manufacturer’s instructions of use of all machinery and equipment
• To ensure that all restaurant equipment is maintained to operating specifications and to complete weekly maintenance lists where necessary
• To have a detailed knowledge of department and brand standards and be able to explain the standards to the team
• To create and implement sales promotions and staff incentives, strictly requiring the authorization of the CEO
• To ensure that all in house control systems / audit requirements are adhered to at all times
• To prioritise actions and delegate effectively
• To be self-reliant, working with minimal control and direction, acting on own initiative where necessary
• Work closely with Marketing to drive the events and social media calendars
Communication
• To provide a clear handover during shift changes
• To ensure all staff are well briefed on the daily responsibilities and are given constant supervision and motivation on all aspects of their work
• To notify your staff to all menu changes, specialities, event menus and changes to standards prior to the commencement of service
• To ensure that the daily briefings take place, in conjunction with the Chef
• To develop an open culture of communication, both formal and informal
Making it Happen
• Stimulate change, challenge assumption and ways of working to move the business forward
• Develop a positive and direct relationship with all colleagues
• Flexible within the role in supporting the business
• Within the department, support a culture of pride, ownership and desire to exceed expectation
• To foster a culture of flexibility. Responding quickly and positively to changing requirements whether within the department or outside in order to meet business demands and guest service needs
• To understand what is happening in other venues in the property, the company, competitor restaurants and the external environment, and the implications for your own department.
• To plan ahead to ensure adequate resources are available
• To be aware of potential highs and lows in the business and customer trends, and plan accordingly
• To take calculated risks to achieve results
• To accept personal responsibility for making things happen
Personal Competencies
• To maintain a high customer awareness by approaching your job with the customers always in mind.
• To be motivated and committed to your personal development, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance
• To be adaptable, responding quickly and positively to changing requirements, which may mean getting involved in procedures that are not normally part of your day-to-day responsibilities.
• To maintain high level of teamwork by showing co-operation and support to colleagues in the pursuit of department and restaurant goals. To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues
• To ensure that the quantity of work is sufficiently productive under the normal business levels.
Education a Experience
• Bachelor's degree (B. A.) from four-year college or university
• 3 to 5 years Management experience in the Middle East (at least 2 years as General Manager) in a full-service restaurant, finer dining preferred
• Knowledge of purchasing and inventory control
• Proficient computer skills including POS, Reservations, Inventory and Cost Control applications
• Knowledge of food safety and sanitation practices and associated government regulations
• Strong knowledge of all hourly FOH roles (waiters, waiters assistants, hosts, bar, coffee, reservationist)
Work Locations
Katara Cultural Village - West Bay Doha
Schedule
Full-time
Brand
Novikov Global
Job Level
Senior Management
Job
Restaurants
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