Restaurant General Manager  

Restaurant General Manager is responsible for planning, leading, organizing and controlling the daily operations of the restaurant by ensuring compliance to company standard operating procedures, customer service and profitability.

Duties & Responsibilities / Key Result Areas:

Product & Inventory Management

• Ensures that product complaint and concerns are being attended to and brought to the concerned departments for proper information dissemination and action planning.
• Implements strict adherence to receiving, storing, preparation and wastage procedures.
• Analyzes product forecasts and product mix by making sure that par stock guide and level is maintained at all times
• Evaluates inventory results and identify its impact to food cost.
• Follows ordering forecasting and ordering procedures.
• Ensures that food and beverage cost targets are met.
• Receiving of deliveries at 8Box.
• Receiving report and petty cash replenishment.

Sales and Profit Management

• Prepares and analyzes sales related reports and provides action plan for implementation.
• Implements store marketing activities in coordination with Sales and Marketing. Ensures implementation of Sales & Marketing activities.
• Projects and achieves target for sales, food cost, labour cost and other operating expenses.
• Ensures that sales and profitability targets are met.
• Profit and loss analysis and strategic planning.

Shift Management

• Ensures proper flow of operation of kitchen, bar, dining and retail section. Addresses issues and concerns immediately.
• Ensures that customer service, friendliness, efficiency and courteousness is maintained in the restaurant at all times.
• Resolves guest complaints and makes sure that corrective action is made. Prepares the necessary documents and submits to the Operations Manager / Managing Director.
• Ensure that effective and detailed walk thru is done by management team ( both Kitchen, Bar , Retail Shop and Dining ).
• Achieves an acceptable rating on quality food, service and cleanliness by the Managing Director, Mystery Shoppers and Training Department.
• Consistently conducts daily shift briefings. Ensures that objectives of the day are met and issues are resolved.
• Ensures proper and balance manpower distribution is done to make sure that products are served within quality and on time while maintaining a friendly customer service atmosphere.

People Management

• Consistently provides feedback to the performance of the kitchen, bar, retail shop and dining management.
• Monitors KRA (Key Result Areas) and KPI (Key Performance Indicators) for managers and supervisors.
• Reviews the performance evaluation of the kitchen, dining and bar personnel.
• Motivates staff towards achievement of team goals.
• Manages training of incoming trainees and provides constant feedback to Training Department. Identifies developmental needs for restaurant personnel.
• Conducts employee counselling and implements disciplinary actions based on company standards.
• Ensures that labour cost and employee engagement targets are met.
• Analyzes labour cost by checking on weekly schedules and accuracy of timekeeping reports. Ensures that manpower is productive and efficient.
• Makes sure that timekeeping reports are complete, accurate and submitted on time.
• Enforces a culture of discipline to all restaurant employees.

Equipment Cleaning and Maintenance

• Prepares and ensures that cleaning and preventive maintenance procedures are done / applied to make sure that equipment optimum productivity is achieved.
• Strictly implements security and safety procedures of all equipment, fixtures, tools, gadgets and all those that are related to store safety.
• Inspects and reviews the complete list of all asset inventories.
• Analyzes and scrutinizes equipment and maintenance services.
• Maintains a complete and updated Equipment Manual.

Cash Management

• Strictly implements cash handling and management standards.
• Inspects all accountable and non-accountable forms for proper record and safekeeping.
• Follows strict confidentiality of sales records.

Others

• Complies to other duties and responsibilities as may be directed from time to time by the immediate superior

• A graduate of Hotel and Restaurant Management, Business Administration, Tourism, or any related course.
• At least 2 years of related work experience as a Restaurant General Manager or four (4) years strong supervisory experience in a casual dining set up.
• Has excellent communication, customer service, leadership, and planning skills.
• Computer literate specifically in Excel.
• Willing to work in San Juan
• Can start as soon as possible