Restaurant Manager - St Lucia

The Restaurant Manager is responsible for the full oversight of restaurant operations, including leadership, food quality, customer experience, Inventory, financial performance (which includes direct KPI’s such as food cost labor cost and sales), and adherence to brand and company standards

Key Responsibilities:

Operational Management

1. Open/ close the restaurant and ensures that all company keys are stowed as expected and company property and materials are safely managed. Follow all procedures in place as it relates to opening and closing of stores and banking of cash as per company policy and procedure
2. Manage and coordinate all restaurant functions including food preparation, service delivery, cleanliness, and safety of all employees at the location and all company assets at the location
3. Enforce adherence to health, safety, and sanitation regulations at all times
4. Creation of Rosters and subsequent supervision of all staff to maintain appropriate labor levels, to ensure that company established labor costs are met or kept under such levels at all times
5. Ensure equipment and facilities are maintained in good working order at all times, promptly report any equipment or machinery failure to maintenance as a matter of urgency and follow up with its repair or replacement. Ensure that facility is maintained and kept in accordance with company expected standards
6. Maintains full oversight of the operation and location assigned to, which includes (but is not limited to) stock, cash, human resources and company assets
7. Ensure that the location has ALL that is required to open and close the location which includes (but is not limited to) linx rolls, stock, cash, labor, consumables, cleaning agents, properly functioning air condition units and machinery, napkins, condiments, bags, water, drinks, and any other operational requirement by the company

Cash and Stock Management

1. Oversee all cash handling procedures, daily reconciliations, deposits, and secure banking as per company policy and procedure in place (or as amended)
2. Maintain accurate stock levels through proper inventory control, ordering, and usage practices.
3. Identify and investigate variances in cash or inventory and report any unusual findings or discrepancies to the audit team within 12 hours of its occurrence
4. Has accountability of and shall be charged for shortages or wastages of cash, stock, or materials where it is found that proper procedures were not followed or variances were not reported and escalated in accordance with company policy.

Sales & Financial Performance

1. Monitor and drive restaurant profitability through revenue growth and cost control, by fully understanding sales targets per day and per month and using proper management discretion and control to meet such targets
2. Analyze daily, weekly, and monthly reports to improve operational performance as expected
3. Execute local marketing initiatives and national promotions in line with company instruction and ensure that all materials and stock for limited time offers (LTO’s) or promotions are available as needed

Team Leadership, Development and Non-Financial Goals

1. Recruit (assist with) , train, and mentor team members and shift leaders and ensure that all company policies and procedures are adhered to as it relates to the onboarding and training of new staff – this includes completion of training plans, and alerting HR for new vacancies along with proper distribution of work for all new hires
2. Complete performance assessments for all staff as per the company’s performance management system in place with 100% accuracy. Ensure that all end of probation reviews are done as expected and within designated timelines.
3. Foster a culture of respect, accountability, and excellence among staff by practicing team engagement, reward and recognition and equal/ fair treatment of all staff
4. Ensure that all employees clock in and out using the Oracle (or necessary time management system) on a daily basis and ensure that all payroll information as it relates to ins and outs of employees are recorded and submitted by 12PM on the Monday fo each week with 100% accuracy
5. Ensure that all resignations, sick leaves, or documents submitted by employees are sent the head office within 24 hours of receipt
6. Ensure that all sales books and accounting information are submitted to the head office by the 3^rd working day of each month or as expected by the company with 100% accuracy

Customer Experience

1. Ensure all guests receive prompt, courteous, and accurate service and ensure that the steps of service are being followed at all times.
2. Handle customer concerns professionally and promptly
3. Maintain high standards of product quality and presentation at all times.

Qualifications:

1. 3–5 years of restaurant management experience.
2. Background in Asian Fusion Cuisine or high-volume dining
3. Proven ability to manage teams, budgets, and operations effectively.
4. Proficient in inventory control and cash handling procedures.
5. Strong interpersonal, communication, and leadership skills.
6. Certification in Hospitality Management, Business, or related field is an asset.
7. Knowledge of local labor, health, and food safety regulations in relevant jurisdiction).

Core Competencies:

1. Leadership & Accountability
2. Financial Management
3. Customer Focus
4. Attention to Detail
5. Integrity & Transparency