Restaurant Manager

SUMMARY

The Restaurant Manager is responsible for managing the daily operations of our restaurant, including the development and performance management of employees. In addition,  oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience. responsible for cash onsite. Must understand company policy and company operation and management procedures. And require the 'know how' and practice of training level 1 to 5.

The Restaurant Manager reports to the Regional Manager and Operation Director. Primary responsibilities include:

• set operating goals and objectives with company’s guideline

• assess staffing requirements and recruit staff when needed train staff

• prepare and implement standard operating procedures

• manage staff performance in accordance with company’s standards and procedures

• ensure staff know and adhere to the company’s policies

• organize and monitor staff shifts and rota

• maintain employee records

• co-ordinate restaurant operations during each shift

• monitor adherence to health, safety and hygiene standards in kitchen and restaurant

• keep records of health and safety practices

• ensure compliance with restaurant security procedures

• ensure alcohol regulations are enforced

• interact with customers

• advise customers on food and beverage choices

• ensure quality of food and beverage presentation

• observe size of food portions and preparation quantities to minimize waste

• interact with customers to ensure all inquiries and complaints are handled promptly

• total restaurant receipts and reconcile with sales

• ensure cash management procedures are completed accurately

• set and monitor budgets

• analyze budget variances and take corrective actions

• establish and implement financial controls

• implement and oversee cost cutting measures

• plan and monitor restaurant sales and revenue

• organize and supervise marketing and promotional activities approved by the company

• maintain business records

• prepare and analyze management reports

• check and order supplies of non-food items

• check quality of deliveries and documentation

• ensure correct storage of supplies

• arrange for maintenance and repairs of equipment and services approved by the company.

• identify and evaluate competitors

• keep current with trends in the restaurant industry

• Whilst you are the main safe key holder you are responsible for all cash onsite. This includes ensuring that all cash sales and expenses (including banking) are recorded and reconciled within cash balancing. Any shortfalls in cash is your sole responsibility and can be deducted from your salary.

• Manager is responsible for providing hard copy (ie signed copy of the Till receipt with clear explanation..) any REFUNDS or DISCOUNTS from the Till. If the sum of Refunds or discounts (include free meals) are not supported, this sum will deduct from the Cash balance, and the manager in charge needs to balance the cash with tips or other means.

• Manager is responsible for monitoring the deletion of Sales items (product) from the Till. A Product deletion report provided for manager and HQ daily. Excessive deletion of product will be investigated and deal with accordingly. Manager also is responsible for all stock and company possession onsite. Loss of out order of date, broken, or stolen stock, or company possession must report to HQ within 2 weeks from the date of incident. Unjustified or unaccountable missing stock and or possession are an act of glossily miscount in his/her responsibility. This will lead to disciplinary proceeding.

• Knowledge

• tertiary qualification preferred

• previous experience in food and beverage management

• in-depth working knowledge of alcoholic and non-alcoholic beverages

• in-depth working knowledge of food preparation and presentation

• experience in staff management and development

• knowledge of planning and forecasting

• track record of managing inventory and cost control

• able to use relevant computer applications

• Key Competencies

• decision-making

• judgment

• problem analysis and problem-solving

• planning and organizing

• resource management

• communication

• customer service focus

• quality orientation

• teamwork

• adaptability

• flexibility

• high energy level

• stress tolerance

Compliance requirement

DPS license holder

First aid

Hygiene level

Failing management disciplinary procedures

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