Restaurant Manager
The Restaurant Manager is responsible for the consistent delivery of the Restaurant's sales, service & standards within the designated area and for ensuring that profit targets are achieved and maximized whilst demonstrating strong people management skills and business acumen.
- Responsible for the restaurant sales, service strategy and results within own area of responsibility by owning and driving the operations of the restaurant sales to exceed business KPIs.
- Identify ways to enhance customer's experience to maintain a positive atmosphere and promote the restaurant's image.
- Responsible for adhering to all company procedures and compliance targets including Food safety and hygiene.
- Provide regular feedback to the chef and Operations team on quality issues to align with the restaurant's brand and vision.
- Conduct daily departmental front and back of house checks on cleanliness, set up and readiness for service to ensure smooth run of operations.
- Analyze sales performance weekly and monthly by generating relevant reports; review and take corrective action where necessary to maximize profitability.
- Actively monitor competitor activity and react accordingly by implementing marketing and commercial initiatives to impact positively on sales to make adjustments.
- Responsible for stock take control & process, optimizing stock integrity, minimizing wastage, monitoring Gross Margins to achieve budgeted targets.
- Work closely with Senior Chefs and Operations Manager on menu engineering, selling prices and creation of critical pathways in regards to menu implementations & development to meet customer demand. Perform other department duties related to his/her position as directed by the Head of the Department
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