RESTAURANT MANAGERS

The Dachin Group of Restaurants

Job Summary:

The incumbent is responsible for various aspects of the overall operations of the restaurant including maintaining the Company’s Brand Standards, presenting a professional image at all times, coaching, counselling, and developing team members, maximizing sales and profitability, controlling expenses, meeting budgetary constraints, handling guest complaints and ensuring sanitation, safety and food quality.

Essential duties including, but not limited to:

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.
• Creating and executing plans for department sales, profit and staff development.
• Setting budgets and/or agreeing them with senior management.
• Planning and coordinating menus.

Front and Back 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 organising table reservations.
• Advising customers on menu and wine choice.
• Recruiting, training and motivating staff.
• Organising and supervising the shifts of kitchen, waiting and cleaning staff.
• Enforce food standards, quality and consistency

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.