The Restaurant Manager will be responsible for supervising daily operations and assisting with menu planning, maintaining sanitation standards and assisting servers and host on the floor during peak meal periods.
This role shall strive to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.
The constant training of the Staff and maintaining the Operations’ consistency will be the main objective as well as Maximizing revenue and net profit by controlling operational expenses.
Min Required Experience :
Min Qualification : Bachelor's Degree / HND
Desired Courses : Not Specified
Other Requirements :
Responsible for overall business performance of the restaurant through efficient operations, effective cost controls, scheduling labour, inventory and profit management;
Managing and monitoring the restaurant budget to ensure that set targets are met;
Ensure that all customers feel welcome and are given responsive, professional and courteous service at all times;
Ensure that the company’s mission and values are understood, embraced and complied with by all staff;
Responsible for the induction, training, development and coaching of all team members in accordance with the laid down standards and training schedule;
Ensures compliance to HACCP standards and Health and safety standards
Controls profit & loss, by following cash handling policy, internal control procedures, maintaining inventory, managing food and labour costs,
Responsible for ensuring that all equipment, appliances and fittings are kept clean and in excellent working condition through regular personal inspection;
Responsible for the maintenance of equipment, fitting and facilities and ensures prompt repair in the event of any fault or breakdown;
Responsible for planning and organizing marketing activities;
Achieve company objectives in sales targets, food costs, service, quality, appearance of restaurant and sanitation and cleanliness through continuous training of employees and creating a positive, productive working environment;
Arranging and organizing the Rota, responsibilities for all staff by anticipated business activity and planning adequate cover for absence to ensure the smooth running of business operations;
Adequate planning and co-ordination of team members to ensure and that all orders are completed in a timely manner to meet our customer waiting time standards ;
Ensure that all inventory received and final product meet the required quality standards;
Ensure that all food and products are consistently served according to the restaurant’s portioning and serving standards;
Responsible for minimizing wastage by ensuring the efficient use of resources (e.g. packaging, stationery, disposables, etc.);
Responsible for ensuring that all required records (sales, inventory, food cost, stock, wastage etc.) are properly updated on a daily basis or as and when required;
Providing daily and weekly sales, profit and other management reports to Management;
Responsible for handling and resolving customer complaints;
Additional responsibilities such as outdoor catering may be occasionally assigned.