Restaurant Manager Job Opening in Dubai, United Arab Emirates

Role Profile:

At Raising Cane’s Chicken Fingers®, we specialize in serving the most delicious and irresistible chicken finger meals, embodying our ONE LOVE® philosophy. Our Crew brings this vision to life, our Culture sets us apart, and our Community gives our work purpose. We are dedicated to perfecting our chicken finger meals, prioritizing our customers, crew, communities, and company culture. Continuous improvement is at the heart of everything we do.

Responsibilities of the Restaurant Leader:

The Restaurant Leader oversees the strategic direction of their restaurant, ensuring operational standards are maintained while driving results through the development of people, sales, and profit growth. This role is pivotal in teaching, exemplifying, and upholding Raising Cane’s culture standards for all crew members, customers, and partners alike.

Key Performance Areas:

Sales and Profit Management:

• Proactively drive sales and protect company profits.
• Implement suggestive selling techniques to maximize sales opportunities.

  Restaurant Performance Oversight:

• Overall responsibility for restaurant performance.
• Manage inventory levels and control cost of goods; prepare and analyze sales reports.

  Operational Efficiency:

• Ensure accuracy and adherence to cash handling and till procedures.
• Oversee checkouts, banking procedures, inventory management, and reporting.

  Team Training and Development:

• Train, develop, and monitor the entire team to enhance customer focus and operational efficiency.
• Set goals for employees before each shift and conduct periodic performance evaluations.

  Training and Compliance:

• Coach department trainers to ensure comprehensive training for all team members.
• Maintain optimal staffing levels within budget constraints.

  Health, Safety, and Maintenance:

• Manage health and safety standards, including HACCP protocols.
• Address maintenance and cleanliness issues promptly during shifts.

  Communication and Compliance:

• Facilitate effective communication between headquarters and the restaurant team.
• Ensure compliance with company policies and procedures.

  Food Quality and Service Standards:

• Monitor food presentation and adherence to recipes.
  Conduct line checks to maintain quality standards throughout shifts.

  Customer Service and Representation:

• Acknowledge guests promptly upon arrival and departure.
• Represent the restaurant professionally in all interactions with the public and guests.

  Operational Management:

• Report any operational issues to the Operations Manager promptly.
• Communicate policy changes and directives to employees promptly.
  Financial Goals:

Responsible for achieving periodic financial goals, sales targets, and profit margins.
This role encompasses comprehensive oversight of restaurant operations, focusing on sales growth, operational efficiency, team development, compliance, and customer satisfaction to uphold company standards and drive success.
Experience & Knowledge:

Qualifications:

• Solid General or Secondary Education background.
• 5 to 8 years of experience in restaurant management or hotel management.

  Skills:

• Comprehensive understanding of food and service operations.
• Strong focus on people and team dynamics.
• Highly motivational approach.
• Excellent communication abilities, both verbal and written.