JOB SCOPE:
Under the general guidance and supervision of the GM, Restaurants Executive Managers, and within the limits of MO'DS established policies, procedures and Food and Beverage Manual, assists in overseeing, and directing all aspects of the Restaurant operation.
KEY RELATIONSHIPS:
1. Reports directly to the Operations Manager, Director of Operations.
2. Provides functional assistance to the operations as assigned
3. Interacts with individuals outside MO'DS, including, but not limited to clients, suppliers thru purchasing department, government officials, competitors and other members of the local community.
4. Co-ordinates functions and activities with department heads and outlet head of sister company outlets.
Key Responsibilities
1. Supervises the day-to-day function of all restaurant employees, facilities, sales and costs.
2. Controls and analyzes, on an on-going basis, the following:
• Quality levels of production, guest satisfaction
• Merchandising and marketing and operating costs
• Sanitation, Cleanliness and Hygiene of Restaurant & Staff
• Ensures optimum performance in each of the above areas
• Ensure product are up to standard
• Ensure validity of products
• Staffing and planning
• Insuring delivery of product to other stores
• Handling drivers schedule and assignment
• Insuring speed of service and delivery timing
3. Supervises co-ordinates and directs the prompt, efficient and courteous serving of food and beverage in the Restaurant.
4. Establishes and maintains effective employee relations.
5. Implement the Daily Manager tasks and follow up
6. Conducts, under the guidance of the Director Of Operations & Operations Manager such functions as interviewing, hiring, employee orientation, on-the-job performance, coaching, counseling and suspension if necessary to ensure appropriate staffing and productivity.
7. Develops formal training plans and implements on-the-job training sessions for Restaurant employees.
8. Attends and contributes to the weekly department meetings.
9. Conducts pre-meal briefings and maintains liaison with the Kitchen.
10. Participates in service as necessary in accordance with the requirements and practices of the Restaurant.
11. Ensures Restaurant grooming and appearance standards are met and implement health, safety, hygiene and fire policy.
12. Controls stocks for daily use in the Restaurant in order to ensure that service requirements are met.
13. Schedules guest reservations and arranges for private parties.
14. Participates in the preparation of the Food and Beverage, Budget and Goals.
15. Conducts all administrative work required, including but not limited to:
• Attendance record, Duty Roster/Schedules, Log Book.
16. Performs related duties and special projects as assigned.
Job Details
| Date Posted: | 2017-02-23 |
| Job Location: | Al Kuwait, Kuwait |
| Job Role: | Management |
| Company Industry: | Catering/Food Services/Restaurants |
Preferred Candidate
| Career Level: | Management |
| Degree: | Bachelor's degree |
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