Restaurant Manager
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الوصف الوظيفي Setting individual objectives, managing performance, developing and motivating staff, provision of formal and informal feedback and appraisal – in order to maximize subordinate and departmental performance. Be updated on new safety trends in the industry and lead the training of his staff on HCCAP and SafeServ Training to ensure all staff are trained to the required levels. CUSTOMER SERVICE: Manage, investigate & resolve guests’ complaints. DAY TO DAY OPERATIONS: Manage restaurant budget, ensure target sales are achieved, food and beverage costs are kept are per targets and work towards reducing other costs to ensure financial objectives of the restaurants are met. Enforce sanitary practices for food handling, general cleanliness, maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, and government regulations. Be responsible for ensuring consistent high quality of food preparation, production, service and storage. Supervise portion control, create preparation & production schedules in line with restaurant demand and forecast and keep food wastage to minimum. Estimate food needs, place orders with suppliers and schedule the delivery of fresh food and suppliers to ensure restaurant operations are run without any disruptions. Create staff schedule to ensure proper staffing is in place in line with restaurant sales trend, minimize overtime and increase staff productivity levels. Responsible for ensuring all required reports pertaining to inventory, sales, costs, wastage, staffing and other reports are completed in a timely and accurate manner. Be responsible for opening and closing of the shift and take financial accountability to ensure all transactions are correctly recorded. Assist in development of Local Restaurant Marketing Plan and lead the execution of the plan in local market and monitor impact on sales. Fill in as a team member to ensure operations are run smoothly wherever necessary.
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