Operational Management: Ensure daily operations comply with company policies and standards.• Staff Management: Recruit, train, and develop staff , manage scheduling and foster a positivework environment.• Guest Service: Deliver exceptional guest experiences by maintaining high service standards andaddressing customer complaints promptly.• Financial Management: Maintain budgets, manage cash handling procedures, oversee bankdeposits, and control employee costs.• Inventory Control: Estimate consumption, forecast requirements, maintain inventory levels, andmanage restaurant supplies efficiently.• Sales and Marketing: Drive sales initiatives and promotional activities to maximize revenue andenhance market presence.• Health and Safety: Ensure compliance with health and safety regulations, maintaining a safe environment for staff and guests.• Performance Evaluation: Analyze operational performance and implement strategies for improvement, including staff evaluations and training programs.

Managed and oversaw the Restaurant's 24-hour daily operation Leading 90 Staff to Deliver superior service maximize Guest satisfaction and develop the overall restaurant performance• Achieved sales targets month-on-month of over 1.8 M AED/monthly• Control budgets and forecasts and Monitored restaurant sales strategies to meet expectations• Service standards, suggestive selling, SOP's, F&B training and Ensure all employees have a PersonalDevelopment plan• Conduct market research on consumer needs and demands• Ensure all systems, procedures are followed and implemented consistently• Ensure overall delivery and quality of the unit's offerings to Customers• Reporting to Restaurant Owners Control costs and minimize waste

Oversee operational activities at every level of the organizationDesign strategy and set goals for growth and Ensure guest satisfactionMaintain budgets, optimize expenses, and drive sales to maximize revenueEvaluate and improve operational and financial performanceDirect the employee assessment processEnsure staff follows health and safety regulationsprovide solutions to any issueRecruiting, developing, assigning, scheduling, and disciplining team membersTraining and evaluating staff performance and preparing them for the next levelRespond efficiently and accurately to customer complaintsEstimate consumption, forecast requirements, maintain inventory, and Manage Restaurant supplies

Roles & ResponsibilitiesSupervise the food preparation and presentation process, check the quantity and quality of displayed items, and take necessary actions to ensure high-quality meals are produced.• Manage all restaurant operations, including overseeing opening and closing procedures, conducting maintenance checks, managing shifts, and coordinating with the purchasing department.• Monitor the team's performance, oversee the restaurant's set targets, ensure work is completed to standards of productivity, quality, and timeliness, and reward the team accordingly.• Execute various customer service activities, including handling complaints, addressing complex queries, and investigating and resolving customer problems.• Execute comprehensive assessments and evaluations of displayed items to ensure both quantity and quality meet specified standards, taking appropriate actions as needed.• Follow the organization's Health, Safety, and Environment (HS&E) policies, procedures, and mandatory instructions to identify and mitigate risks, safeguarding the environment and the wellbeing of oneself and others.• Monitor daily F&B costs, oversee budget alignment with the management team, and optimize inventory and pricing strategies accordingly.• Record all invoices in accordance with company policy.

Coordinate daily FOH & BOH restaurant operations• Deliver superior service and maximize customer satisfaction• Respond efficiently and accurately to customer complaints• Regularly review product quality• Organize and supervise shifts• Coordinate with food aggregators to manage delivery business• Appraise staff performance an provide feedback to improve productivity• Estimate future needs for food, kitchen utensils and cleaning products• Ensure compliance with sanitation and safety guidelines• Manage restaurants good image and suggest ways to improve it• Control operational costs and identify measures to cut waste• Create detailed reports on weekly, monthly and annual revenues and expenses• Promote the brand in the local community through word of mouth and restaurant events • Recommend ways to reach a broader audience• Train new and current employees on proper customer service practices• Implement policies and protocols that will maintain future restaurant operations

Operational Support: Assist in managing daily operations, including staffing, inventory management, and scheduling.•Staff Supervision: Train and supervise restaurant staff, providing guidance and support to ensure excellent service and performance.•Customer Service: Address guest inquiries and concerns, ensuring a high level of customer satisfaction.•Financial Management: Help monitor budgets, manage costs, and assist with financial reporting and sales targets.• Quality Control: Ensure food safety and cleanliness standards are maintained, and conduct regular inspections of the dining area and kitchen.• Marketing and Promotions: Assist in implementing marketing strategies and promotional events to attract customers.• Collaboration: Work closely with the restaurant manager to develop and execute operationstrategies and goals