RESTAURANT MANAGER/SUPERVISOR (SOUTH/CENTRAL)

The Restaurant Manager/Supervisor ensures the efficient, effective, productive and profitable operation of the outlet to which he/she is assigned.

RESTAURANT MANAGEMENT – CENTRAL AND SOUTH

 KEY RESPONSIBILITIES & DUTIES 

• Ensures that the highest level of quality is established and maintained as it pertains to products and customer service.
• Monitors all costs associated with operating the Outlet, within approved parameters.
• Controls inventory levels and takes measures to prevent wastage within the restaurant.
• Ensures that the Outlet is fully equipped to function efficiently.
• Coordinates the collection and deposit of sales in accordance with Company policies and procedures.
• Handles customer complaints efficiently and professionally and reports all complaints to the District Manager.
• Ensures that all promotional material is prominently displayed within the Outlet and staff are knowledgeable about the details on same.
• Improves sales, customer relations and product and service quality.
• Reports all matters related to equipment failure, electrical, plumbing and signage to the relevant department in a timely manner.

 KNOWLEDGE, SKILLS AND ABILITIES

       Knowledge: 

• Inventory management and stock control
• Sound numeric skills
• Customer service
• Health and Safety best practices
• Advanced analytical, organizational and interpersonal skills

 Ability to:

• Work with a high degree of accuracy and efficiency to meet deadlines
• Be proactive in identifying gaps and proposing improvements
• Multitask and prioritize tasks while maintaining efficiency
• Function in a multi-disciplined team environment
• Critically analyse and solve problems
• Maintain a professional and object disposition

   EDUCATION AND EXPERIENCE

• Minimum qualification of five (5) CXC O’ Levels
• Minimum of three (3) years’ management experience within the customer service industry
• Restaurant experience would be considered an asset