Our client is seeking to permanently hire a Restaurant Manager for their San Fernando location.
Our client is seeking to permanently hire a Restaurant Manager for their San Fernando location.
MAIN OBJECTIVE: Ensure that the restaurant operate efficiently and profitably while maintaining the reputation. The Manager is responsible for the business performance of the restaurant, as well as maintaining high standards of food, service, and health and safety.
Business activities:
Taking responsibility for the business performance of the restaurant.
Analysing and planning restaurant sales levels and profitability.
Organising marketing activities, such as promotional events and discount schemes.
Preparing reports at the end of the shift/week, including staff control, food control and sales.
Planning and coordinating menus.
Front-of-house
Coordinating the entire operation of the restaurant during scheduled shifts.
Managing staff and providing them with feedback.
Responding to customer complaints.
Ensuring that all employees adhere to the company's uniform standards.
Meeting and greeting customers and organizing table reservations.
Advising customers on menu
Investigate and resolve complaints regarding food quality, service, or accommodations.
Assist in ringing up sales at registers and/or bagging merchandise.
Ensure that each customer receives outstanding service by providing a friendly environment
Housekeeping
Maintaining high standards of quality control, hygiene, and health and safety.
Checking stock levels and ordering supplies.
Preparing cash drawers and providing petty cash as required.
Helping in any area of the restaurant when circumstances dictate.
Managerial Duties:
Opening and Closing Store as the hours require it
Examine merchandise to ensure that it is correctly displayed and priced and that it functions as advertised
Plan, direct and assist in activities required for effective and smooth operation of the store. Required scope of work and checklists for required activities
Plan, direct and implement activities such as sales promotions, coordinating with other department heads as required.
Recruiting, training and motivating staff.
Organizing and supervising the shifts of kitchen, waiting and cleaning staff.
Schedule staff hours and assign/roster employees to specific duties that cover all operations and components of the
store and its operation
Direct and supervise employees engaged in sales, inventory-taking, reconciling cash receipts, or in performing services
for customers.
Monitor sales activities to ensure that customers receive top quality service and top quality goods.
Establish standards for personnel performance and customer service.
Carry out performance evaluations as required
Ensure that all procedures and policies are followed, implemented and maintained
Inventory Control and Management:
Maintain food and equipment inventories, and keep inventory records.
Inventory stock and suggest reorder when inventory drops to a specified level.
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity
and price
Sales/Reports:
Compute sales prices, total purchases and receive and process cash or credit payment
Safety and Security Compliance:
Monitor compliance with health, safety and fire regulations regarding food preparation and serving, and building
maintenance in facility.
Ensure that all health and safety codes are strictly adhered to (such as employees wearing hair nets at all times,
gloves etc)
Ensure that the back and front of house is consistently and thoroughly cleaned at all times
Enforce security rules.
Requirements
Physical ability to stand for extended periods, and to move and handle boxes of merchandise which entails lifting, and
perform all functions as set forth above § Ability to work varied hours/days, including nights, weekends, and holidays as needed
Education & Experience
• Bachelor’s Degree in Food & Beverage Management; Hospitality; Business Management required
• Minimum 5-8 years of experience in Food and Beverage Industry