Outlet General Manager

Job purpose:The Outlet General Manager is the key to the success of the operation. He / She must be a leader, a public relations expert, and a quality control specialist. He/ She is the person who keeps the restaurant profitable and running smoothly. His / her duties include managing the restaurant and developing and motivating his / her team to achieve high standards of customer satisfaction, within the company requirements. As part of the management team, he/she contributes to company policies and procedures. He/she must maintain open communication with his/her management team, the operations manager, and the company support office.

Role and Responsibilities
Maintaining Standard Procedure 

1. Ensure that all policies and procedures are followed in his or her Outlet as mentioned in the ‘Quit Operations Manual’.
2. Never change any policies, standards, and or specifications of the operation.
3. Accept full responsibility for a change in policy, standards, specifications of operations. 
4. Be committed to implement production standards. Understanding that these have been developed to enhance the brand. 

Cost Control 

1. Ensure the bar leader and outlet head chef adhere to cost control procedures as outlined in the operations manual
2. Conduct random inspections in the kitchen and the bar, using proper methods, and even better use appropriate checklists. 
3. Follow the ordering, purchasing, receiving, and storing procedures strictly. 
4. Always act in the best interests of the company with regards to minimizing

Quality Control: Production and Service

1. He/she is responsible for checking the quality of the received food and beverage products at his/her outlet. 
2. Ensure all Received products are stored in their designated locations (dry store, cold rooms, and freezers) properly and safely.
3. Ensure that all food and beverage products are being consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and service standards. 
4. Periodically check the outlet stores so that a constant flow of food and beverage items is assured. (check expiry dates, spoiled produce, and report as necessary)
5. Have a keen eye for detail and be constantly aware of the “total picture” within the restaurant. 
6. Supervise all processing and cooking operations with respect of:

• Standardized recipes 
• Standardized portioning 
• Standardized preparation methods 
• Wastage and leftover control 
• Expiry date and products freshness 

Guest Service Quality 

1. Ensure that all guests feel welcome and are given responsive, friendly, and courteous service timings along the standards set for the restaurant.
2. Fill in where needed to ensure that guest service standards are properly met. 
3. Develop a local loyal guest database. 
4. Verify that the guest receives the food and beverage quality set by the company. 
5. Participate in resolving all customer complaints, no matter how minor they are. Never think that wowing customers is by offers only. 
6. Personally, visit all guests’ tables and make sure that is enjoying a great experience at his/her restaurant.  

Cleanliness and Maintenance Responsibility’s 

1. Achieve company targets in the appearance of his/her outlet, its sanitization, and cleanliness through training of employees. Ensure that his/her outlet is impeccably clean, pleasant, and tidy. 
2. Be responsible for repair and maintenance of all equipment used with an acceptable budget and using maintenance sheets and checklists, implement a preventive maintenance program.
3. Ensure that the furniture and fixtures in his/her branch are clean and in good condition. Report any deterioration as quickly as possible. 
4. Keep on the equipment value after long years of use especially kitchen equipment. 

Financial Responsibility 

1. Actively participate in making the restaurant a profitable operation, and constantly find ways to maximize revenues at all times. Be creative and always eager to come up with new ideas. 
2. Control cash and other receipts by adhering to cash handling and reconciliation procedures by company policy and procedure. 
3. Scheduling labor as required by anticipated business activities while ensuring that all positions are staffed when and as needed and that labor cost objectives are met.
4. Actively participate in defining and planning for the outlet budget.
5. Know the actual figures versus budget for sales and costs. Receive from the OM all needed data to reduce and achieve preset targets.