Our client: 

Is one of the fastest-growing Japanese restaurants in the region. They serve up wholesome authentic Japanese cuisine to be experienced in a casual setting.

About the role: 

In this role, you will support the General Manager in overseeing and coordinating in conjunction with efficient management of the business. To manage and coordinate the implementation of FOH & BOH training schedules to ensure that all targets are achieved whilst ensuring the highest standards of customer care and satisfaction are always met. 

The Restaurant Manager will also function as a key role in considering new staff members, constant assessment of business efficiency and improvement as well as meeting customer demand and expectations. The restaurant manager position is dynamic and requires a high level of flexibility and adaptability not only maintaining service standards in the operational locations but also offering organizational support and coordination for events and other relevant business additions. 

 Responsibilities: 

• Overlooks the FOH/BOH/Casual staff.
• To ensure that all colleagues' activities adhere to and support the Quality Standards. 
• Manages the level, consistency, and quality of table and/or counter service of all menu items. 
• Ensures that all restaurant processes adhere to all food hygiene regulations and procedures. 
• Consistency monitors of food and beverages being served and service quality, escalating any major problems/complaints to Senior Management. 
• Reviewing menus with chefs to ensure food quality standards are being met. 
• Monitors all aspects of food and beverage quality and hygiene and takes immediate corrective action when required. 
• Overseeing stock levels and ordering supplies. 
• Taking charge of the maintenance schedule of all the equipment in the restaurant. 
• Organize and supervise shifts. 
• Monitor attendance and record any sickness or lateness for FOH and BOH teams. 
• Ensure all staff is in the correct uniform and that their hair, makeup, and grooming complies with the operational standard. 
• Representing the company during an inspection from government authorities. 
• Communicate with the kitchen about any daily specials and limited availabilities. 
• Assist in cashiering, invoicing, and petty cash purchases if required. 
• Perform routine spot checks during the operation to ensure standards are maintained and are of the highest quality and satisfy HACCP and Dubai Municipality Guidelines.