Restaurant Manager Job in Dubai( Raising Cane’s UAE

At Raising Cane’s Chicken Fingers®, we’re committed to delivering exceptional chicken finger meals, driven by our ONE LOVE® philosophy. Our team, culture, and community define who we are. Each member works purposefully, focusing on excellence in our meals, customer service, team dynamics, and community engagement. We continuously aim higher, raising the bar in everything we do.

As a Restaurant Leader, you will steer the strategic course of your restaurant, ensuring operational excellence and driving growth in sales and profitability. Your role encompasses fostering our unique culture, guiding and empowering our crew, and cultivating strong relationships with customers and partners.

Key Responsibilities:

Drive Sales and Profitability:
Implement strategies to boost sales through effective suggestive selling techniques.
Monitor inventory levels and control costs to optimize profitability.
Ensure accuracy in cash handling and adherence to till-point procedures.
Oversee checkouts, banking processes, inventory management, and reporting.
Team Development:
Train, mentor, and evaluate the team to uphold customer focus and operational efficiency.
Collaborate with department trainers to ensure comprehensive training for all team members.
Set shift goals with employees and conduct regular evaluations to track progress and performance.
Operational Excellence:
Maintain optimal staffing levels to deliver quality guest service within budget constraints.
Uphold health, safety, and sanitation standards, including HACCP guidelines.
Address maintenance and cleanliness issues promptly to ensure a smooth operation.
Ensure effective communication of information from the headquarters to the restaurant team.
Customer Experience:
Ensured food presentation and quality met company standards and recipes.
Conduct line checks to maintain consistency and quality throughout shifts.
Acknowledge and greet guests upon arrival and departure, representing the restaurant positively.
Communication and Leadership:
Keep the Operations Manager informed of any issues affecting daily operations.
Communicate policy changes and directives promptly to the team.
Review schedules, budgets, and departmental performance to drive continuous improvement.
Experience & Qualifications:

Solid educational background, preferably with a focus on general or secondary education.
5-8 years of experience in restaurant management or hotel management.
Skills:

Proficiency in food and service operations.
Strong interpersonal skills with a focus on motivating and developing teams.
Excellent communication abilities to effectively interact with employees, customers, and stakeholders.