Restaurant Manager
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Key skills for this role
About the Role
Outlet management \- Achieve restaurant operational objectives by: \- Contributing information and recommendations to strategic plans and reviews \- Preparing and completing action plans for the team including daily responsibilities \- Implementing production, productivity, quality, and customer\-service standards \- Resolving team issues and guest complaints \- Implementing changes as directed by Em Sherif’s senior management \- Manage Em Sherif daily operations to en
Key Skills for This Role
Full Job Posting
Overview
- Outlet management
- Achieve restaurant operational objectives by:
- Contributing information and recommendations to strategic plans and reviews
- Preparing and completing action plans for the team including daily responsibilities
- Implementing production, productivity, quality, and customer-service standards
- Resolving team issues and guest complaints
- Implementing changes as directed by Em Sherif’s senior management
- Manage Em Sherif daily operations to ensure that it operates efficiently and profitably as per pre-set budgets and procedures
- Continuously improve operational execution through attention to detail and adherence to operating standards and philosophies,
- maximizing profits and minimizing costs
- Control both FOH and BOH operations (including but not limited to product quality and presentation, staff/workplace health and
- safety, service standards, maintenance and hygiene of facilities, equipment, entertainment, guest satisfaction, etc.)
- Ensure proper and efficient communication between BOH and FOH staff
- Ensure adequate staffing of the restaurant at all times
- Be present at restaurant peak times
- Ensure that all operations procedures are in line with Em Sherif standard operating procedures (Opening, closing, service,
- cleaning, etc.)
- Stay updated on all Em Sherif services, entertainment, daily formulas and beverages; communicate daily changes to the team
- Stay updated on all Em Sherif policies, memos, procedures, promotions, etc. and communicate changes to the team
- Review the daily restaurant logbook and take action when necessary
- Submit to the Head of operations a monthly report including but not limited to sales, guest satisfaction, actual performance
- versus forecasted, operational concerns and suggestions for improvement
- Be responsible for identifying and following up on all restaurant maintenance issues
- Help in any area of the restaurant when circumstances dictate
- Maintain a favorable relationship with all Em Sherif employees to foster and promote a cooperative and harmonious working
- climate conducive to maximizing morale, productivity and efficiency
- Procurement management
- Control costs by reviewing waste sheets, inventory reports and purchase orders
- Be responsible for the procurement cycle of the restaurant (purchasing, receiving and storing)
- Ensure that stock levels are always as per the set Em Sherif par levels and operational requirements
- Estimate Food & Beverage consumption to anticipate amounts to be purchased
- Personnel management
- Ensure that employees are treated fairly and equitably; strive to improve employee retention
- Attend monthly meetings with all heads of departments to discuss and communicate general issues regarding operations,
- including monthly sales, budget, future goals, changes in management or structure
- Hold daily and weekly briefings with the FOH and coordinate with the head chef to discuss restaurants’ operations
- Be responsible for employee motivation and provide recognition and guidance on conduct standards
- Supervise, train and evaluate assigned personnel in proper use of equipment, food preparation, menu, service, portion control,
- safety, sanitation standards, customer relations and related functions
- Supervise the reservations management
- Manage staff and provide feedback
- Enforce Em Sherif policies and procedures
- Participate in the recruiting and training process of new employees
- Communicate performance expectations in accordance with job descriptions for each position
- Regularly identify training needs and submit training plan(s) to the HR Department
- Hold regular performance appraisals with the staff and ensure corrective action is taken
- Create appropriate development plans based on employees’ individual strengths, development needs, career aspirations and
- abilities in coordination with the HR Department
- Observe service behaviors of employees and provide feedback to individuals and higher management
- When necessary, initiate disciplinary measures through payroll deduction or suggest employee termination when applicable
- Supervise FOH and BOH employees and ensure daily checklists have been completed by the appropriate employees
- Coordinate with the HR Department on employee-related topics (reporting to work, payroll, leaves, absences, training,
- evaluations, etc.)
Accounting
- Meet restaurant financial objectives
- Assist with the preparation of the annual budget
- Control product inventory and order supplies and materials; control all supplier purchase invoices in coordination with the
- procurement department
- Secure all storage and cash handling areas to minimize risk and loss
- Monitor daily sales and compare revenues and expenses to the forecasted budget
- Review the daily POS sales report and approve any discounts/complimentary food offered to guests
- Approve of and sign the daily deposit of restaurant cash (daily sales)
- Over sign bank and other receipts, bills and checks for purchases to record expenses and available cash
- Maximize restaurant sales profitability by ensuring portion control and monitoring accuracy of charges
- Prepare cash drawers
- Guest service
- Obtain guest feedback on their overall experience, and take action/follow up when necessary
- Manage service delivery to ensure excellence from guest arrival to departure
- Visit tables to ensure guest satisfaction and handle complaints; respond promptly to special requests
- Ensure timely delivery of guest orders
- Review guest satisfaction results (collected through multiple-visits guests’ feedback) with employees to develop appropriate
- corrective action
- Identify guests’ preferences in order to anticipate their needs
- Administration
- Ensure all daily administrative tasks are completed effectively and in a timely manner
- Be responsible for approving employees’ weekly schedules and ensure all employees adhere to their schedule
- Ensure disciplinary procedures and documentation are completed according to standards
- Personal skills and abilities
- High commitment to ethics and confidentiality
- Excellent customer service
- Excellent written, oral and interpersonal communication skills
- Highly motivated and self-starter
- Attentive to details
- Team player with proven record of team management
- Strong problem-solving skills
- Knowledgeable about Microsoft office and POS system handling, able to handle money and operate a cash register
- Knowledgeable about Food & Beverage safety and hygiene procedures, HACCP guidelines
- Knowledgeable in Finance and Accounting
- Able to work standing for several hours
- Neat, clean and well-groomed
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