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Director of Restaurant – Shirvan Café Métisse by Chef Akrame Benallal

Marrakech, Morocco, Marrakech, Morocco

Director of Restaurant – Shirvan Café Métisse by Chef Akrame Benallal

  • Marrakech, Morocco
  • Full time

The Director of Restaurant is responsible for the financials, profitability, reaching or exceeding goals, as well as motivating, coaching and leading the team. In addition, the Director of Restaurant ensures the restaurant is running effectively and meeting all standards to include: execution of service, guest interaction, atmosphere and cleanliness.

Key Accountabilities & Responsabilities

  • Focus on exceptional service levels fitting the company and brand standards, remarkable profitability and adherence to standards.
  • Ensure all operational duties are completed and adhered to by the team, and each department is operating in a smooth and efficient manner through the forecasting and planning of sufficient manning in line with the needs of the business
  • Be fully aware of the restaurant order of service and standards, and provide support to the team with service to ensure the guest’s needs are understood and fulfilled
  • Oversee the management of daily, weekly and global stock take, and with reporting, ensure all items are stocked to the required par levels to deliver an uninterrupted dining experience and service excellence
  • Manage the purchasing and inventory system by ensuring the team follows the systematic approach of ordering and receiving stock
  • Utilise the purchasing and inventory system and point of sales system to check and update menu items and prices
  • Ensure that private events and catering are successfully executed
  • Compile and complete weekly financial reports to be presented at monthly meetings, with a focus on cost of sales and continually recommend areas for improvement
  • Assist in the compilation of annual budgets, and retain cost of sales, payroll, and other operational costs in line with agreed budget
  • Manage weekly forecasting of cost expenditures and staffing versus sales
  • Control cash and other receipts by adhering to cash handling procedures
  • Analyse monthly and quarterly reports to help develop a strategy in improve the restaurant performance, and to continually enhance operational excellence
  • Thoroughly read all contracts, ensuring that products and services are provided in the best interest of the company prior to accepting an agreement
  • Provide and monitor point of sales training and implement a contingency plan should the point of sales fail to operate
  • Ensure all contractors fulfil their duties, and maintain service records
  • Ensure all guest feedback is compiled, discussed with action plan for continual improvement.
  • Monitor guest satisfaction on all levels, including social media
  • Be aware of market expectations and develop strategies for optimal results
  • Work closely with the Marketing Team on a plan that results in optimum recognition and maximum number of covers for the restaurant.
  • Monitor market trends, research consumer markets and competitor’s activities to identify opportunities and key issues
  • Oversee Marketing and advertising activities to ensure consistency with product line strategy
  • Lead in creating sales goals
  • Liaise with the Maintenance team of all repair and maintenance work required for the restaurant, detecting any potential work requirement
  • Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant maintenance programs.
  • Recruitment of the restaurant team, organise training and carry out one to one appraisals and other feedback meeting, including performance management meetings with the restaurant team
  • Ensure the team have the necessary tools to carry out their duties and the team are properly trained in line with the training manuals and brands standards and all training is recorded, provide regular feedback to help improve the team’s performance and the performance of the restaurant.
  • When required, mentor, supervise and train senior team members in line with the succession planning goals.
  • Operate with an open-door policy, listen to and understand requests of the team, respond with appropriate actions, and provide accurate information.
  • Compile and regularly update all training manuals in line with best practice and service standards
  • Host daily briefings and team meetings and actively participate in discussion, idea generation and solving problems, and ensure execution of agreed action plans
  • Attend training sessions and read training notes to continually further your skills and knowledge
  • Ensure that no members of staff are permitted to work if they are not suitably dressed or groomed

Key Competencies & Requirements

  • Leadership
  • Relationship management
  • Problem solving and analysis
  • Strategy formulation
  • Communication skills & Languages (French & English)
  • Understanding of business and industry
  • Interpersonal skills

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