Day in the Life: Restaurant manager, Chicago Meatpackers, The Pointe, Palm Jumeirah

Branimir Radosavljevic takes us through his daily routine

Branimir Radoosavljevic
Branimir Radoosavljevic

We catch up with Branimir Radosavljevic for a run down of a typical day.

8:00am: I kick start my day with a 45-minute workout followed by a quick swim.

9:30am: At breakfast I indulge in a healthy shake (consisting of bananas, fresh almonds, sunflower seeds and soy milk.)

10:00am: I start getting ready for work, making sure to meet the restaurant standards all while setting an example for the staff and making a good impression on the guests.

11am: I start my shift by greeting each member of our team then checking to see if the front and back of the house is at pristine condition.

11:30am: I check reservations for the day and brief the staff before opening time.

12:00pm: The restaurant opens and the team and I welcome lunch guests. I enjoy interacting with the guests, recommending our specials like our Business Lunch offer called Carnivorous Lunch which includes salad, USDA striploin, French fries and the glass of wine for only AED 99.

2:00pm - Once lunch is in full swing I proceed to my office and go over emails, orders, invoices and schedules.

3:00pm: Then it’s briefing with the whole team, during which we discuss the specials and new reservations. The kitchen and bar team update me about our best sellers, items we need to promote.

4:00pm: It`s time for a quick lunch break which I use to relax and prepare for the dinner service.

4:30pm: I check that the bar team is all geared up for a smooth and successful happy hour. Our daily Happy Hour promotion called Tipsy Bull Hour which includes all house wine by the glass, house spirits, selected beers and all the cocktails for only AED 35 from 5 pm to 8 pm every day.

7:00pm: By this time I welcome dinner reservations and walk in guests with proper American hospitality - big smiles and generous portions.

8:30pm: As the restaurant hits its busiest hour, I ensure guests receive the best service and make sure they are comfortable and even establish relationships with some

10:00pm: The bar starts picking up and I ensure operations are running smoothly on our first floor bar.

10:30pm: I round things up in my office by checking reports and finalizing paper work. Ensure the team have everything they need for things to continue running smoothly at night.

11.00pm: After coming home I unwind with a light snack and a movie or TV show.

00:00am: Time for bed.

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