Who We Are:
Swiss Butter is a casual dineresque type steakhouse that serves 3 mains: Beef filet, chicken
breast & Salmon filet. All 3 mains are served with our secret Swiss Butter sauce, a mesclun
salad, a freshly baked baguette, chili flakes, and your choice of fries or a baked potato. We also
serve a molten chocolate fondant and a pain perdu for dessert. We serve a selection of wines
but highly recommend our house wine which is young yet superbly balanced.
As a young restaurant, our primary focus is perfecting our service and offerings to the large
number of clients we get every month. We want to grow the brand and open up the doors to
Swiss Butter in every major city in the world.
We are a community-driven brand. Everything we do is focused on building a connection with
the communities in the cities that our restaurants open up in. That starts with the people we
work with. If you are passionate about F&B, and more importantly passionate about your
community, then we might have just the place for you to learn, build and grow.
Summary of Job Position:
As a Restaurant Manager at Swiss Butter, you will be responsible for overseeing and
coordinating the planning, organizing, training, and leadership necessary to achieve stated
objectives in sales, costs, employee retention, guest service and satisfaction, food quality,
cleanliness, and sanitation
Your main goal will be to ensure that customers have a positive experience, team morale is
high, and company standards and budgetary requirements are met.
You will be expected to contribute actively to the success of all marketing campaigns through
proper communication and implementation in restaurants.
You will be responsible for managing and ensuring that all team members maintain high
standards, adhere to company procedures, and provide quality food and service.
You will also be responsible for responding to customer feedback, managing food quality, and
overseeing security procedures.
Additionally, you will lead, develop, and motivate your teams, manage payroll, and develop
relationships with local businesses to increase sales.
The ideal candidate should have effective communication skills, good people management
skills, planning and organizational skills, and knowledge of hygiene, health and safety, and
licensing regulations.
Restaurant Operations & Customer Service:
Applies all policies, procedures, standards, specifications, guidelines, and training
programs
Build strong relationships with customers for customer retention
Handles customer complaints and takes appropriate actions to keep the customer satisfied
Ensures that all food and products are consistently prepared and served according to the
restaurants recipes, portioning, cooking, and serving standards
Ensures the application of all food safety and cleaning standards in the restaurant
Ensures ordering goods according to the par-level stock, to control the cost, waste, and
the inventory variance
Responsible for food waste in the restaurant
Fills in where needed to ensure guest service standards and efficient operations
Prepares all required paperwork, including forms, reports, and schedules in an organized
and timely manner
Ensure that all equipment is kept clean and kept in excellent working condition through
personal inspection and by following the restaurants preventative maintenance programs
Ensure that all products are received in the correct unit count and condition and that
deliveries are performed in accordance with the restaurants receiving policies and
procedures
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair,
and consistent corrective action for any and all violations of company policies, rules, and
procedures.- this is a competency, not a duty
Comply with all state and municipal regulations that pertain to health, safety, and labor
requirements of the restaurant, employees, and guests
Develop, plan and carry out local restaurant marketing and promotional activities
Team Management:
Identify and develop top performers within the teams, creating a succession plan.
Conduct interviews for recruiting team members and filling the vacancies as per the
annual restaurant manpower planning, and maintain an up-to-date plan of the restaurant
staffing needs
Ensure that all HR policies and regulations are applied in the restaurant
Develop a positive environment to increase harmony between team members for better
productivity
Develop your staff in all areas of organizational and professional development
Ensure that all team members have knowledge of the new products and train any
discrepancies
Develop employees by providing ongoing feedback, establishing performance
expectations, and by conducting performance reviews
Schedule labor as required by anticipated business activity while ensuring that all
positions are staffed when and as needed and labor cost objectives are met
Budget and Admin:
Maximize sales by ensuring high standards of customer service and product mix
Responsible for the restaurant's petty cash and presenting proper documentation
Control cash and other receipts by adhering to cash handling and reconciliation
procedures in accordance with restaurant policies and procedures
Achieve company objectives in sales, service, quality, the appearance of facility and
sanitation and cleanliness through training of employees and creating a positive,
productive working environment
Key Performance Indicators
All Policies, procedures, and guidelines are 100% applied
Guests complaints are promptly and well handled and reduced with time
P&L meets the set budget
The personnel quarterly turnover rate is below 10% per month.
Required administrative tasks are reported timely
Food Safety report is over 95%
Job Type: Full-time
Pay: From AED10,
- 00 per month
Ability to commute/relocate: - Dubai: Reliably commute or planning to relocate before starting work (Required)
Application Question(s):
- Willingness to relocate to other countries, GCC or Asian
Education:
Experience:
- Restaurant management: 6 years (Required)
Language:
- Arabic, English (Required)
Willingness to travel:
* 75% (Required)
