Restaurant Manager

The Restaurant Manager's goal is to oversee the management of the business for profitability and guest satisfaction by increasing sales, customer service and controlling costs and at the same time maintaining a strong and unified team, with good level of job satisfaction.

RESPONSIBILITIES:

Leadership

• Be the first to set the example for performance, customer service and team spirit
• Champion the mission and vision of the Company in all aspects of the business operations
• Comply with Standards of Conduct as detailed in the Employee Manual
• Follow all food, personal hygiene, and safety rules, as outlined in the Operating Manual and Hazard
• And Critical Control Points (HACCP) guidelines
• Model professionalism in dress, behaviour, attitude, attendance, punctuality and work performance
• Report any illness or sickness that may be contagious or hazardous to your colleagues or guests in the restaurants
• Interact with the team members with professionalism and respect and in a polite, honest and friendly way
• Maintain a neat and tidy appearance
• When in the restaurant, acknowledge all guest's arrival and departure from the restaurant and bar
• Smile and maintain a cheerful demeanour
• Safely and properly use, store, and maintain equipment and materials
• Address complaints, incidents, accidents or any other irregularities from either guests or team members to management
• Facilitate department and general staff meetings and training sessions
• Assist in maintaining a clean working and dining environment
• Develop ideas for improvement in the food and beverage service areas
• Ensure clear communication with management team both verbal and written
• Manage and assist, as necessary with special duties in the event of an emergency or other non-routine matter

Staff Development:

• Maintain a favourable working relationship with all team members to promote a cooperative and harmonious working environment in order to facilitate positive employee morale, productivity, and continued improvement.
• Communicate clearly and directly with employees concerning performance expectations, productivity, and accountability.
• Continuous and ongoing training both informal and formal to ensure performance standards are adhered to.
• Develop employees for future advancement when possible.
• Work with HR Manager/Team to perform HR functions - interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems - as necessary.
• Ensure that al shifts are adequately covered, avoiding over staffing or labour wastage, and allocating work effectively
• Supervise the Assistant Restaurant Manager/Supervisors/Head Chef - ensuring their effective supervision of all restaurant team members in various departments

Food/Beverage Operations Management:

• With Managing Directors and Finance Team, develop, implement, and monitor systems that
• ensure the efficient operation of the restaurant, to include:
• Food and beverage services
• Food production systems (to include menu planning)
• Be able to create catering menus
• Events/ Private Function catering
• Cleaning and maintenance
• Inventory, purchasing, and stock control
• Record keeping

• Monitor operating systems for the restaurant, bar and kitchen in keeping with HACCP guidelines
• Oversee the quality service - ensure that set up and close down of the restaurant (dining room, bar, and kitchen), delivery services are done according to company standards
• Oversee food quality - ensure that all food produced meets with developed standards at all times, to include presentation, preparation, and portion control.
• Ensure that daily briefings are held
• Supervise routine and emergency cleaning and maintenance of all equipment
• Provide regular reports on restaurant activities and procedures
• Provide weekly reports

Customer Service:

• Develop and maintain appropriate relationships with new and repeat customers
• Investigate and respond to customer complaints in a timely and professional manner
• Empower management and restaurant team to effectively respond to customer concerns through training, coaching, and mentoring
• With Managing Director, manage cost-effective marketing systems

Financial Management:

• Work with the Managing Directors and Finance and Admin Manager to develop forecasts and budgets
• Monitor and evaluate budgets against actual results, and develop strategic responses for improvement
• Monitor, control, and maintain the values of fixed assets
• Implement, monitor, and control cost systems - inventory, purchasing
• Maintain profitability margin as developed and agreed to with Operations Manager
• Menu costing (food menu/ drink menu)
• Regularly monitor menu offering for mix and pricing to ensure menu is appealing and costing is in line with costs
• Ensure schedule are prepared early and are cost effective for the anticipated levels of business for each shift