Restaurant Manager

About the Role

The Restaurant Manager is responsible for managing the restaurant outlet with a focus on service standards customer satisfaction staffing operational needs and financial targets

Key Responsibilities

• Ensure that the staff deliver the brand promise and always provide exceptional guest service
• Ensure that the staff provide excellent service to internal customers in other departments
• Observe employee-guest interactions and coach staff in guest service skills as necessary
• Ensure that all guest and internal customer complaints and enquiries are handled in a timely courteous and efficient manner following through to ensure problems are resolved satisfactorily
• Ensure that the outlet is operated in line with goals to maximize profitability while delivering on the brand promise
• Assist the General Manager of Hospitality in preparing the Annual Business Plan and budget for the outlet
• Support the General Manager of Hospitality in analyzing outlet business performance to facilitate accurate and meaningful forecasting
• Proactively manage outlet financial targets and costs based on key performance indicators
• Ensure that the operation complies with company and regulatory policies relating to financial record-keeping and money handling
• Actively participate in weekly yield and revenue management meetings overseeing the appropriate pricing structures to maximize yield and overall profits across the entire operation
• Seize marketing and promotional opportunities to raise awareness and drive outlet revenues
• Proactively support the General Manager of Hospitality and the Head of Marketing amp Communications to implement the Annual Marketing Plan for F amp B operations
• Manage the outlet pursuing excellence and quality in all aspects of the operation
• Coordinate proactively and collaboratively with consultant-partner organizations to implement restaurant concept and ensure full delivery of brand promise
• Ensure that the outlet and surrounding area are always kept clean and organized
• Oversee the preparation and implementation of outlet manpower rosters to effectively meet operational needs
• Monitor outlet operations especially during peak business periods making resourcing adjustments where necessary
• Ensure that the operation and its staff flexibly support and collaborate with other departments
• Ensure that the staff are up to date with the availability of seasonal and new items on the menu
• Collaborate closely with the Head Chef Executive Chef and team to optimize the outlet s operation
• Monitor and maintain the quality standards of food and beverage products served in the outlet providing feedback to the Head Chef Executive Chef and Team where appropriate
• Implement quality management and regulatory compliance strategies by ensuring that all internal and international standards are effectively implemented e g HACCP health and safety standards etc
• Manage inventory placing orders for supplies as required by operational needs and building good relationships with external suppliers and vendors
• Maintain equipment to a high standard obtaining technical support as per operational procedures to fix any equipment malfunctions in a timely manner
• Establish clear direction prioritize tasks assign and delegate responsibility monitor individual performance provide regular feedback and take prompt action where necessary
• Control costs by ensuring that the outlet operation minimizes waste spoilage and breakages
• Drive operational profitability by upselling when opportunities to do so arise
• Ensure that the operation complies fully with Company s policies and procedures
• Actively participate in F amp B management meetings
• Support banqueting and other activities as assigned by the General Manager of Hospitality
• Perform any other duties assigned by the General Manager of Hospitality as necessary
• Encourage and motivate employees building trust respect and cooperation within the team
• Ensure that a positive and harmonious work environment is maintained within the operation
• Review and approve all HR-related issues ranging from staff personal issues leaves loan approvals to manpower planning
• Support the General Manager of Hospitality with the recruitment selection and orientation of outlet staff
• Oversee the punctuality and appearance of outlet staff ensuring that the correct uniform is worn and that staff maintain a high standard of personal appearance and hygiene according to agreed upon grooming standards
• Maximize the effectiveness of outlet staff by developing their skills and competencies through appropriate training coaching and or mentoring
• Conduct annual performance management reviews for outlet staff and support them in their professional development goals
• Plan and implement effective training programs for staff members
• Ensure that staff follow all company and local policies rules and regulations including those related to health and safety security etc
• Attend training sessions when required and keep up to date with industry developments practices

Qualifications

• Degree in hospitality or relevant certification is preferred
• At least 6 years of relevant experience in the hospitality/restaurant industry

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