Restaurant Manager  

The Restaurant Manager will be responsible in managing the outlet and he/she will be reporting to the business owner.

• Ensure that the restaurant will operate efficiently, profitable and maintain the reputation and ethos. Coordinate a variety of activities.
• Responsible for the business performance of the restaurant, as well as maintaining high standards of food, service, and health and safety.
• Restaurant management combines strategic planning and day-to-day management activities, such as shift pattern organization.
• The role may have creative aspects, particularly in marketing and business development.
• As a key role within the hospitality industry, restaurant management can be fast-paced and highly demanding

Business activities:

• Monitor the financial status of the branch
• Ensure that employees adhere to policies and procedures
• Take responsibility for the business performance of the restaurant
• Analyzing and planning restaurant sales levels and profitability
• Organizing marketing activities, such as promotional events and discount schemes
• Preparing reports at the end of the shift/week, including staff control, food control and sales.
• Creating and executing plans for sales, profit and staff development.
• Setting budgets and/or agreeing them with business owner
• Planning and coordinating menu

Front-of-house:

• Coordinating the entire operation of the restaurant during scheduled shifts.
• Managing employees and providing them with feedback.
• Responding to customer complaints.
• Ensuring that all employees adhere to the company's uniform standards
• Meeting and greeting customers and organizing reservations
• Advising customers on menu and drink choices
• Recruiting, training and motivating staff
• Organizing and supervising the shifts of kitchen, waiting and cleaning staff.

Housekeeping:

• Maintaining high standards of quality control, hygiene, and health and safety.
• Checking stock levels and ordering supplies.
• Preparing cash drawers and providing petty cash as required.
• Helping in any area of the restaurant when circumstances dictate.

• Strong analytical and planning skills;
• Good communication and presentation skills;
• Excellent problem-solving skills;