Manager - Restaurant

Position objective

Operations and staffing

• Ensure front- and back-of-house staff understand daily requirements.
• Train staff before opening and as needed to maintain operating standards.
• Coordinate pre-opening readiness across staffing, training, stock, menus, budgets, marketing, and other operational needs.
• Maintain fair and courteous treatment of staff and ensure relevant staff understand disciplinary and grievance procedures.
• Keep schedules, leave rosters, and attendance registers up to date; promptly report absenteeism to HR.
• Brief staff daily and coordinate smooth communication between restaurant and kitchen.
• Schedule service staff according to expected business, reservations, and timetables.
• Coordinate with the executive chef and bartender on new dishes and beverage lists as needed.

Financial and stock management

• Own the restaurant profit and loss statement and work toward revenue and sales targets.
• Monitor and control departmental budgets, costs, and expenses; implement corrective measures as needed.
• Order supplies at appropriate quantities, quality, and price; verify deliveries and storage.
• Manage tips, daily stock checks, monthly inventory, and secure storage of commodities.
• Submit administrative documents to the accounts department promptly.

Reporting, marketing, and service

• Manage prompt, efficient, and courteous food and beverage service.
• Lead public relations and marketing activity to increase exposure, footfall, and sales.
• Prepare weekly, monthly, and quarterly reports on operations, budgets, costs, and sales breakdowns.

Health, safety, and company standards

• Maintain operational hygiene according to cleaning schedules.
• Follow company policies for health, hygiene, and fire-life safety, and ensure direct reports do the same.
• Know emergency exits and evacuation procedures.
• Comply with the corporate code of conduct, model company values, and perform other management-directed tasks supporting business goals.