Head Restaurants_ Tripoli Branch

General Information

Hallab 1881 SAL
Job Type:
Hospitality/ Travel
Lebanon - Tripoli
Date Posted:
May 31, 2023
Employee Type:
Full-Time Employee


- Oversea the dining area, supervises food and beverage service staff in accordance with operating policies that he or she may help establish.
- Creates a positive team atmosphere among Team Members.
- Maintains records of staff periodic manner and operating costs.
- Provides feedback and coaching to the Team regularly.
- Understands building capability through Cross training
- Treats all Team Members fairly, with respect.
- Sets high standards for appropriate team behavior on shift.
- Works with food and beverage staff to ensure proper food presentation and proper food-handling procedures.
- Handle guest complaints in restaurants.
- Schedules periodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members.
- Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records.
- Check the quality of deliveries of fresh food and baked goods.
- Meet with sales representatives to order supplies such as tableware, cooking utensils, and cleaning items.
- Arrange for maintenance and repair of equipment and other services.
- Total receipts and balance against sales, deposit receipts, and lock facility at end of day.
- Ensures new products are executed properly the following roll-out.
- Is capable of handling irate customers with a friendly/calm attitude.
- Ensures product quality and great service.
- Shows enthusiasm about guest within the restaurant.
- Is flexible in dealing with changes/problems (e.g., being short staffed).
- Has effectively forecasted restaurant needs.
- Shifts priorities and goals as work demands change.
- Priorities tasks effectively to ensure most important tasks are completed on time.
- Delegates and follow-up effectively.
- Taking Ownership of issues or tasks and also give detail update of the F&B manager and the General Manager.
- Seeks, listens and responds to Guest feedback.
- Coaches team on how to exceed Guest expectations.
- Does not blame others; takes accountability for problems.
- Effectively identifies restaurant problems through reports and can ideate & execute to resolve the same.
- Proficiency in using computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks.
- Proficiency in Point of sale ( POS ) software, inventory software, Restaurant guest satisfactory tracking software etc.
- Assist in planning regular and special event Menu.

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