Restaurant Manager

Position objective

A restaurant manager’s primary role is to manage and control the day-to-day restaurant operations.

Key responsibilities

• Ensure that FOH and BOH staff members are familiar with the day’s requirements.
• Ensure training of all staff is done prior to restaurant opening and whenever needed to maintain excellence of operation standards.
• Coordinate with all related parties during the pre-opening phase of the restaurant to ensure that the opening date is reached with full readiness of all aspects including staffing, training, stocking, menu, budgets, marketing plan, and other operational areas.
• Ensure that all staff are treated fairly and with commonly accepted courtesy.
• Ensure that timetables, leave rosters, and attendance registers are up-to-date.
• Coordinate with the executive chef and bartender for new menus as needed and to create a wide variety of new dishes and beverage lists.
• Ensure that all communications between the restaurant and kitchen run smoothly.
• Ensure that all purchase orders have been delivered and stored.
• Responsible for the profit and loss statement of the restaurant.
• Responsible for achieving set revenues and sales targets for the entire operation of the restaurant on both floors.
• Manage the prompt, efficient, and courteous serving of food and beverages in the restaurant.
• Schedule working hours of all service staff, taking into consideration the volume of expected business (reservations and timetables), and ensure that attendance registers are kept daily and any absenteeism is immediately brought to the attention of HR.
• Ensure that all staff under control are fully informed regarding disciplinary procedures, handling of grievances, etc.
• Order supplies and ensure that all stocks are ordered in the correct quantities, quality, and price.
• Manage all administrative procedures and ensure that all documents are sent to the appropriate accounts department immediately for processing.
• Ensure that expenses are within budget limits.
• Manage the tips division.
• Control and manage the monthly inventory.
• Manage the day-to-day functions of all restaurant employees, facilities, daily stock checks/stock takes, and sales.
• Ensure that all stocks are kept securely and under the correct conditions applicable to each type of commodity stored.
• Conduct daily briefings with the staff to ensure smooth running of service sequences.
• Hold weekly meetings with the managing partner to ensure that operations are proceeding as expected and that any special arrangements are properly communicated.
• Responsible for PR and marketing activities and communication to maximize exposure, footfall, and sales revenues of both levels of the restaurant.
• Generate weekly, monthly, and quarterly reports on all aspects of restaurant operations, including but not limited to budgets, cost breakdowns, and sales breakdowns (per food categories, customer profile, menu items, days of the week, etc.).

Health, safety and security

• Maintain the required standard of operational hygiene according to cleaning rotas at all times.
• Be aware of restaurant policies and procedures relating to health, hygiene, and fire life safety, and ensure your direct reports do the same.
• Familiarize yourself with emergency exits and evacuation procedures.

Financial management

• Achieve the budget by monitoring and controlling departmental operations, considering restaurant expenditures.
• On an ongoing basis, control and analyze departmental costs to ensure performance against budget; implement corrective measures where necessary to produce positive business results.

General

• Comply with the company's corporate code of conduct.
• Familiarize yourself with the company values and model desired behaviors.
• Perform tasks as directed by management in pursuit of achieving business goals.