F&B MANAGER - EUROPEAN AND LEBANESE

Key Responsibilities:

Operational Management: Manage all restaurant operations including opening/closing, staff management, inventory control, quality standards, and customer satisfaction.

Team Leadership: Recruit, train, supervise, and motivate restaurant staff to achieve operational excellence and ensure high morale.

Customer Service Excellence: Ensure high levels of customer satisfaction by delivering a superior dining experience and promptly addressing customer complaints or issues.

Sales & Revenue Growth: Achieve and exceed branch sales targets, implement promotional activities, and upsell restaurant offerings.

Financial Management: Manage budgets, monitor expenses, control wastage, and ensure profitability.

Inventory & Supply Chain: Oversee stock management, inventory ordering, and vendor relationships to ensure smooth supply of goods and kitchen supplies.

Compliance: Ensure the branch complies with health, safety, hygiene, and licensing regulations.

Reporting: Prepare daily/weekly/monthly sales reports, operational updates, and submit them to senior management.

Marketing Support: Collaborate with the marketing team to execute local marketing campaigns and initiatives to drive footfall.

Customer Feedback: Implement systems for collecting and analyzing customer feedback for continuous service improvement.