Restaurant Manager

You are the Captain of the Ship. You are responsible for ensuring consistency of food standards, excellent service, and maintaining the cleanliness and condition of the Restaurant. You are accountable for achieving the restaurant’s sales and profit by maintaining the ideal cost of all its expenses, including proper preparation of weekly scheduling without sacrificing the customers’ experience. Controlling the cost of goods comes naturally to you. You are responsible for motivating your people and creating a cheerful professional working environment that will keep our customers wanting to return to our business.

Duties and Responsibilities

• Leads Operations Excellence: Oversees and manages all areas of the Restaurant.
• Ensures guest service exceeds company standards and strong guest satisfaction is maintained.
• Responds efficiently to guest complaints and takes appropriate action to solve the problem.
• Enforces and ensures the best quality of products possible are served.
• Organise and supervise shifts to ensure both team and guest satisfaction.
• To be a duty manager on a rotation basis (role shared with supervisors).
• Coordinating the entire operation of the restaurant during scheduled shifts.
• At the end of each shift, complete all necessary daily reports.
• Managing team welfare and providing them with regular feedback.
• Ensuring that all employees adhere to the company uniform standards.
• Ensure the team is always well-groomed and competent, ready for work.
• Organising and supervising the shifts of kitchen, dining, and counter staff.
• To meet and greet all customers where possible and be a role model of exceptional customer care.
• To take a proactive role in encouraging teamwork, cooperation, harmony, productivity, and a positive attitude within the working environment.
• Maintaining high standards of quality control, hygiene, and health and safety.
• Trains and develops team through intense, well-organised training and ongoing operational feedback.
• Appraises teams’ performance and provides formal feedback to keep them upbeat and productive.
• Nurture a positive working environment and lead by example.
• To support the supervisors and colleagues at peak times and to undertake any operational duty which might be reasonably required, to ensure customer expectations are met.
• Estimate consumption, forecast requirements, and maintain stock inventory to ensure product availability and minimum product wastage.
• Monitors and ensures compliance with food safety and health & safety rules and regulations.
• Control costs and minimise waste to ensure the profitability of the restaurant.
• Successfully promote and publicise the brand.
• Analysing and planning restaurant sales levels and profitability.
• Organising marketing activities, such as promotional events and discount schemes.
• Monitor all restaurant operations and initiate corrective actions.
• Lead all financial areas, including sales growth, cost management, and profit growth.
• Takes responsibility for the business performance of the restaurant.
• Preparing reports at the end of the shift/week, including team control, food control and sales.
• Creating and executing plans for sales, restaurant profit and staff development.
• Setting budgets and/or agreeing on them with the reporting manager.
• Checking stock levels and ordering the correct amount of supplies.
• Preparing cash drawers and providing petty cash as required.
• Helping in any area of the restaurant when circumstances dictate.
• Attend any training or meetings as and when required by the Brand or the Franchisee.
• To perform any other duties as designated by the Franchisee due to business demands.
• To take responsibility for and ensure the security of the Restaurant.
• Working with supervisors to coordinate all aspects of stock deliveries.
• Keep accurate records, the receipt and administration of all deliveries are up to date.
• To regularly collaborate with the Brand and the Franchisee to ensure the monthly accounts are accurate.
• To administer and maintain the Brand system.
• To monitor the stock storage areas, ensuring they are always secure, neat, and clean.
• To collaborate with the supervisors to ensure tight stock control and budgeted margins are achieved.
• Maintain a local authority food safety certificate i.e. scores on the doors 5 stars.
• Check all areas of the restaurant to ensure compliance with the EHO and fire safety officers.

Business Relationships within the restaurant:

• Team members and Supervisors.
• Store Management Team.
• Guest/Delivery drivers.
• Head Office personnel.
• Franchisee.

Qualifications

A qualified candidate for the position of a Restaurant General Manager should have outstanding interactive and communication skills and possess the enthusiasm to work with colleagues and staff as a team player. In addition to these, the following qualities, skills, knowledge, and abilities are most sought:

• Proven working experience as a Restaurant General Manager.
• Demonstrated experience in customer service management.
• Extensive food knowledge.
• Computer literacy and familiarity with restaurant management software.
• Strong leadership, motivational and people skills.
• Financial management skills.