Restaurant Manager

Job Purpose Responsible for the effective day-to-day management of the restaurant outlet (including food and beverage service) and the management of the team with specific regard to achieving profitability, maximising operational efficiencies and productivities; maintaining the restaurant product and standards of operation; maximising customer satisfaction; controlling operating equipment and stock, and developing a competent team. Key Performance Areas Business Plan Implementation Develop outlet objectives and deliverables in line with Unit F&B strategy Facilitate the communication and implementation of F&B deliverables for the outlet Conduct risk analyses i.t.o impact on short term profit margins Provide clear delegation of authority and accountability for deliverables Manage and allocate people and operational resources Communicate plans relative to promotions and strategies to relevant staff and stakeholders within the unit Shift Management Put in place staff scheduling and duty allocations to ensure maximum coverage Handle shift briefings / handovers / shift reports Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc. Manage staff appearance and floor appearance/ functioning of equipment and systems for the outlet Report and resolve any issues experienced Manage the control of stock and operating equipment as per SOP for the outlet Cash-ups at the end of the shift Completes shift reports Restaurant Product (Including food and beverage) Monitor service offering / products and pricing within restaurants Make recommendations of improvements to the product and service offering Compile and co-ordinate the food and beverage promotional calendar for the outlet Monitor customer service standards in the outlet and identify any areas of concern Conduct maintenance walkabouts for front of house and back of house areas Monitor health, safety, hygiene and environmental elements in the outlet Monitor the use and storage of OE Monitor stock control and OE control processes Investigate variances / discrepancies and take necessary action to correct F&B Standards & Governance Monitor F&B standards and processes Align practices with new legislative compliance around health, hygiene, safety and the environment Implement sufficient control measures (including systems and processes) & checks within each outlet to mitigate any financial risk to the business. All staff in F&B to adhere the policy and procedures. Conduct weekly walkabouts of all F&B front of house and back of house areas to monitor compliance Encourage a waste management culture and ensure all staff are trained. People Management and Development Manage staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures Manage productivities and payroll costs for the outlet Identification of employee training needs Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet Manage employee relations within the department Staff communication and motivation Performance contracting, reviews and development Provides resources and removes obstacles to performance Financial Control Budget and forecasts for the outlet Motivate and manage Capex requirements for the outlet Authorise spend in line with budget Drive and report on Cost of Sales for the outlet including Theoretical COS for the outlet for food & beverage respectively. Food recipe – All menu item food recipes to be documented, updated and captured into the system MC or IFS to ensure accurate food theoretical. Cost control – manage the conducting of accurate stock takes for the outlet in line with Company process. Report on any variances for the outlet Contributes to month-end financial reports Customer Relationship Management Monitor service standards and staff: guest interaction on the floor to ensures all guests are treated with courtesy and respect at all times Handle and resolve any guest special requests, queries or complaints Shift hand over ensures that staff can provide customers with relevant service Understand, record and implement special requirements for return guests and VIPs Stakeholder relationship management Attends meeting as per schedule Informs department / staff of information required to perform the duties and restaurant operation effectively Communicates department’s objectives, standards and operating procedures to internal and external service providers as per SLA Communicates any special guest requirements or events to other relevant operating departments Provides feedback and reports back to management on the performance and challenges within the restaurant