Manager - Restaurant

Position Objective

Key Responsibilities

• Ensure that FOH and BOH staff are familiar with the day's requirements.
• Ensure training of all staff is done prior to restaurant opening and whenever needed to maintain operational standards.
• Coordinate with related parties during the pre-opening phase to ensure readiness of staffing, training, stocking, menu, budgets, marketing plan, and operations.
• Ensure staff are treated fairly and with commonly accepted courtesy.
• Ensure time tables, leave rosters, and attendance registers are up to date.
• Coordinate with the executive chef and bartender for new menus and to create a variety of new dishes and beverage lists.
• Ensure communications between restaurant and kitchen run smoothly.
• Ensure purchased orders are delivered and stored.
• Responsible for the profit and loss statement of the restaurant.
• Achieve set revenues and sales targets for the entire operation on both floors.
• Manage prompt, efficient, and courteous serving of food and beverage.
• Schedule working hours of service staff based on expected business and ensure attendance registers are kept daily.

Operations and Administration

• Ensure staff are informed of disciplinary procedures and grievance handling.
• Order supplies and ensure stocks are ordered in correct quantities, quality, and price.
• Manage administration procedures and send documents to the accounts department for processing.
• Ensure expenses are within budget limits.
• Manage the tips division.
• Control and manage the monthly inventory.
• Manage day-to-day functions of restaurant employees, facilities, daily stock checks, and sales.
• Ensure stocks are kept securely and under correct conditions for each commodity.
• Manage daily briefings with staff for smooth service sequences.
• Hold weekly meetings with the Managing Partner to communicate special arrangements.
• Responsible for PR and marketing activities to maximize exposure, footfall, and sales revenues.
• Generate weekly, monthly, and quarterly reports on budgets, cost breakdowns, and sales breakdowns.

Health, Safety and Security

• Maintain the required standard of operational hygiene according to cleaning rotas at all times.
• Be aware of restaurant policies and procedures relating to health, hygiene, and fire life safety and ensure direct reports do the same.
• Familiarize with emergency exits and evacuation procedures.

Financial Management

• Achieve the budget by monitoring and controlling departmental operations, restaurant, and expenditure.
• Control and analyze departmental costs on an ongoing basis and implement corrective measures to produce positive business results.

General