Restaurant Manager

Responsibilities:

 Manage Tawlet daily operations – staff & operations

 Administer clients’ relations – requests, inquiries, complaints resolution…

 Supervise kitchen operations – food quantity, quality, hygiene…

 Monitor staff schedules and ensure they fulfill tasks according to set standards

 Administer staff – number, appearance, personal hygiene, cleaning…

 Maintain premises up to set standards – aesthetics, cleanliness…

 Manage orders and inventory

 Ensure operations profitability – increase revenues and control costs

 Manage cash & finances – cash closing, bills payment, reconciliation…

 Report regularly

 Manage current catering projects in collaboration with the Operations manager

 Lead the catering team, internally and outsourced

 Develop and grow the catering function, locally and internationally

 Review Catering menus and develop new ones, in line with the SET mission

 Promote Souk el Tayeb’s Catering function

 Manage Customer Relations and grow its base, locally and internationally

 Develop the Catering function policies & procedures

 Develop and update the events calendar and report regularly.

Qualifications

 University Degree in Hospitality or Business Management.

 3 to 5 years of hospitality management experience.

 Extremely disciplined & organized.

 Proficiency using POS (Omega…).

 Excellent interpersonal & communication skills.

 Customer satisfaction and customer service skills

 Problem-solving skills/solution generation.

 Proficiency using Microsoft Suite (Excel, Word…).

 Fluent in Arabic and English, French is a plus.

 Ability to work in a fast-paced environment