Restaurant Manager

Job Description

To consistently offer professional, friendly service.

Monitor restaurant operations by monitoring customer satisfaction reviews and financial reports.

Select, train, develop and direct subordinate team members to ensure excellent service standards in line with the company's service promise.

Develop, implement and monitor action plans to improve all key objectives (Employee satisfaction survey, guest satisfaction index, financial indicators):

To organize the holding of departmental meetings and control reviews and to ensure the participation of employees in the meetings.

Conducting daily walk-throughs of activity areas, making sure the level of cleanliness, other products are in place.

All Food and Catering related services, adding, planning and organizing delivery of new items in the menus, as well as participating in the design of the menu according to the wishes of the guests and giving suggestions in this regard.

To act appropriately on the budget and to approach it very responsibly from a financial point of view.

To control the proper maintenance and appropriate use of all equipment and furniture of the department:

To adjust the budget of the department by accurately controlling the costs intended for operations:

Train, guide and supervise subordinates to provide prompt, quality services:

Strictly follow the standards and procedures of the Fairmont Baku Hotel and train, supervise and direct subordinate employees

Maintain constant and quality communication by attending monthly meetings, conducting informative daily shift handovers, and organizing daily interactions with employees

Establish and maintain sincere, mutually friendly working relations with all departments:

Constantly inspecting the place of operation, building sincere and long-term relationships for the creation and strengthening of repeat business opportunities:

Under the direction of the direct supervisor, conduct control inspections related to food, catering, labor and operational costs and carry out operations in accordance with the requirements of the budget:

 Supervise the cleanliness and proper maintenance of relevant areas and equipment:

To provide friendly, sincere and courteous service to guests:

 To know the guests by name, to treat each guest in a special way and to make him feel that he is an individual person:

To have an expert opinion on the drinks list and also on all drinks available and offered at the hotel:

Always make new suggestions to improve the activity of the department:

To create a neat and organized work environment and to instruct subordinates:

To monitor the proper use and clean maintenance of household equipment:

To control compliance with department procedures during shift handover:

To be aware of, comply with and control LGA, HACCP (Hazard Analysis and Critical Control Points) standards;

Oversee the implementation of the FIFO (first in, first out) system:

 To monitor the work activities of subordinate employees and report directly to the manager:

 Demonstrate the ability to conduct yourself in a manner that meets the highest standards of the Company:

 To observe and control the efficient use of the Equipment;

To carry out daily work and report directly to the manager;

To meet the guest's requirements at a higher than expected level, to assist him in the selection of food and drink, to give enthusiastic and professional advice:

Regularly investigate, solve and inform the direct supervisor of guests' problems:

To conduct the mid-month and end-of-month counting process in accordance with Fairmont guidelines:

 To review the monthly financial results of the department, to support in forecasting:

To monitor the continuous involvement of the department's employees in training and development:

 To participate in the creation and, if necessary, updating of all instructional and procedural documents for the Department, and to constantly inform subordinates about these instructions and supervise their adherence:

To control the attendance schedule of employees, vacation planning, employment on days off and holidays:

To ensure that the company has a high rating and scores in the "Trust you" program;

To hand over sonar receipts and cash at the end of the shift in a timely and standard manner:

To follow all standards and procedures when using Micros cart:

 When taking orders from guests, listen carefully to them, do not interrupt and stand in accordance with the rules:

In the case of individual corporate e-mails, check daily and respond in a timely manner:

Qualifications

• Proven experience as a Restaurant Manager or in a similar leadership role within the hospitality industry.
• Strong leadership and team management skills, with the ability to motivate, coach, and inspire team members.
• Excellent customer service orientation with a strong focus on creating memorable dining experiences.
• Excellent command of Azerbaijani, English, and Russian languages.
• Outstanding communication and interpersonal skills, with the ability to interact effectively with diverse colleagues and guests.
• Demonstrated ability to multitask, prioritize responsibilities, and manage time effectively in a fast-paced environment.
• Solid understanding of restaurant financials, budgeting, revenue management, and cost control.
• Good knowledge of food safety standards, hygiene practices, and applicable health and safety requirements.
• Proficiency in restaurant management software and Microsoft Office applications.
• Strong problem-solving and decision-making skills, with the ability to make quick and effective decisions when required.
• Professional appearance, positive attitude, and a strong commitment to service excellence.

Additional Information