Restaurant Manager  

Ensure deliver of Quality Food Service to Customers

• Service
  • Monitor critical concerns in service and develop action plans for implementation
  • Display good customer relations and manifest through product knowledge
  • Ensure customer satisfaction as they leave the restaurant
  • Handles customer complain effectively and efficiently
  • Double check quality of food items before serving
• Food Quality
  • Monitor critical food concerns and ensure the preparation of food items
  • Prepare feedback, recommendation and suggestion to Kitchen Manager as to the improvement of food quality
  • Ensure availability of stocks and quality of food before serving to guests
  • Check inventory of raw foods, cooked and groceries including bar concerns
  • Monitor and document spoilages, wastes and other food concerns
  • Ensure store compliance to menu standards
• Cleanliness
  • Check and monitor store preparation prior to opening throughout the shift
  • Ensure cleanliness and orderliness of the Dining and kitchen area at all times
  • Monitor proper garbage disposal and ensure cleanliness throughout the shift
• Maintenance
  • Preparation and prompt attendance to daily maintenance concerns
  • Ensures immediate action on maintenance requirements of the store. Seek approval on PO for job out contractors
  • Prepare and implement action plans on any building and equipment concern noted or any customer complaint
• People Management
  • Monitor employees schedule, approve leave applications and change of schedule
  • Submit manpower request ton HR for replacement & new position
  • Impose employee discipline at the store by administering disciplinary measure to erring employees
  • Monitor contract expiration in coordination with HR
  • Orient and train new hired employees assigned in the store
  • Monitor, evaluate and confirm OJT”s (dining & kitchen)
  • Conducts briefing with dining and kitchen staff prior to opening
• Cost/Waste Control
  • Monitor food and bar cost by ensuring daily compliance to SOP’s on inventory/purchasing controls and schedule
  • Check par stock against sales and consumptions
  • Implement control measures to minimize pilferage, losses, discrepancies, breakages, and wastages
• Cash Control
  • Conducts sales reading when on closing shift
  • Ensure timely deposit of daily sales and proper disbursement of funds for authorized users
  • Ensure that loose change fund is maintained intact and is not used for other purposes
  • Control the petty cash fund and make sure that policies on disbursement are strictly complied with
• Reports/Documents for Submission
  • Daily
    • Customer count breakages
    • Report on customer complaints
    • Bank deposit on daily sales
    • Beginning/ending inventory
    • Cashier’s report duly noted by OM
    • Food cost consumption report
    • Daily receiving report
    • Weekly
    • Market list
    • PO
    • Wastage/Breakage Report
  • Monthly
    • Monthly inventory report
    • Liquidation report
    • Food and labor cost
    • Shift schedule for the month

• At least 2 to 3 years of experience in Restaurant Management
• Can work under pressure
• Willinfgto work in Nuvali, Sta. Rosa, Laguna