Restaurant Manager

Key Responsibilities

 

• Execute outlet operations including food and beverage promotions, customer service and inventories.

• Ensure POS and cash handling procedures are followed as per company policy.

• Analyse outlet sales items on monthly and quarterly basis.

• Review monthly financial performance update i.e. sales v/s budget, item category breakdown etc.

• Lead the front of the house employees in training the following: restaurant standards beverage services, food preparation service and customer service.

• Support the operations manager in monitoring employees, sales and operations.

• Monitor the performance of outlet service, supervision duties includes delegating responsibilities, scheduling, coaching and correcting, evaluating, PDR, training and mentoring of employees.

• Maintain outlet inventory, cleanliness, food rotation and menu service consistency.

• Maintain policies and procedures, Adhere to HACCP and alcoholic beverages guidelines.

• Provide assistance to the F&B Management in all service preparations, kitchen rules, service standards, cleanliness and inventory controls for F&B.

• Update the employees with daily specials, promotional items and plans.

• Responsible for training team leaders for specific duties and responsibilities.

• Assist in maintain profit and loss accountability, cost controls and inventories.

• Conduct inventory for par levels of food and beverages. Assist in establishing methods for inventory control and adhere to purchasing procedures.

• Ensure proper maintenance, cleaning and operation of the outlet and service equipment.

• Continue to enhance the guest experience.

• Assist in the execution of administrative function such as reporting, quality assurance and department meetings.

• Maintain and demonstrate strong knowledge of food and beverage and trends within the hospitality industry.

• Provide direct hands-on approach at all times to deliver quality, prompt food service as needed on busy meal periods.

• Performs other duties as assigned.

• Deputize for Operations Manager in his/her absence.

 

Entry Requirements

 

Skills

• Management: managing priorities, the ability to listen, stress management, team motivation
• Recruitment
• Sales ability
• Ability with figures and the ability to manage a profit center.
• Multi-skilled
• Sensitivity to customers
• Able to deliver training at all levels
• Have understanding of IT issues in relation with the post
• Thoroughness
• Dynamism/good relationship skills: maintaining the image of the restaurant.