Restaurant management
· Achieve restaurant operational objectives by:
o Contributing information and recommendations to strategic plans and reviews.
o Preparing and completing action plans for the team including daily responsibilities.
o Implementing production, productivity, quality, and customer-service standards.
o Resolving team issues and guest complaints.
o Implementing changes as directed by the restaurant’s senior management.
· Manage restaurant daily operations to ensure that it operates efficiently and profitably as per pre-set budgets and procedures.
· Comply with restaurant SOPs and employee handbook.
· Continuously improve operational execution through attention to detail and adherence to operating standards and philosophies, maximizing profits and minimizing costs
· Control both FOH and BOH operations (including but not limited to product quality and presentation, staff/workplace health and safety, service standards, maintenance and hygiene of facilities, equipment, etc.)
· Ensure proper and efficient communication between BOH and FOH staff.
· Ensure adequate staffing of the restaurant at all times.
· Be present at the restaurant’s opening and closing.
· Ensure that all operations procedures are in line with restaurant standard operating procedures (Opening, closing, service, cleaning, etc.)
· Stay updated on all restaurant services, entertainment, daily formulas and beverages; communicate daily changes to the team.
· Stay updated on all restaurant policies, memos, procedures, promotions, etc. and communicate changes to the team.
· Review the daily restaurant logbook and act when necessary.
· Submit to the Managing Director a monthly report including but not limited to sales, guest satisfaction, actual performance versus forecasted, operational concerns and suggestions for improvement.
· Be responsible for identifying and following up on all restaurant maintenance issues.
· Help in any area of the restaurant when circumstances dictate.
· Maintain a favorable relationship with all restaurant employees to foster and promote a cooperative and harmonious working climate conducive to maximizing morale, productivity and efficiency.
Procurement management
· Control costs by reviewing waste sheets, inventory reports and purchase orders.
· Manage all cost controls issues (food, beverage, labor, direct operating expenses) to reach targets.
· Be responsible for the procurement cycle of the restaurant (purchasing, receiving, and storing)
· Ensure that stock levels are always as per the set restaurant par levels and operational requirements.
· Estimate Food & Beverage consumption to anticipate amounts to be purchased.
Personnel management
· Ensure that employees are treated fairly and equitably; strive to improve employee retention.
· Attend monthly meetings with all heads of departments to discuss and communicate general issues regarding operations, including monthly sales, budget, future goals, changes in management or structure.
· Hold daily and weekly briefings with the FOH and BOH teams to discuss restaurants’ operations.
· Be responsible for employee motivation and provide recognition and guidance on conduct standards.
· Supervise, train and evaluate assigned personnel in proper use of equipment, food preparation, menu, service, portion control, safety, sanitation standards, customer relations and related functions.
· Supervise the reservations management.
· Manage the employees’ weekly schedule and communicate it to the Human Resources Department
· Manage staff and provide feedback.
· Enforce restaurant policies and procedures.
· Participate in the recruiting and training process of new employees.
· Communicate performance expectations in accordance with job descriptions for each position.
· Regularly identify training needs and submit training plan(s) to the HR Department
· Hold regular performance appraisals with the staff and ensure corrective action is taken.
· Create appropriate development plans based on employees’ individual strengths, development needs, career aspirations and abilities in coordination with the HR Department
· Observe service behaviors of employees and provide feedback to individuals and higher management.
· When necessary, initiate disciplinary measures through payroll deduction or suggest employee termination when applicable.
· Supervise FOH and BOH employees and ensure daily checklists have been completed by the appropriate employees.
· Coordinate with the HR Department on employee-related topics (reporting to work, payroll, leaves, absences, training, evaluations, etc.)
Accounting
· Meet restaurant financial objectives.
· Assist with the preparation of the annual budget.
· Control product inventory and order supplies and materials; control all supplier purchase invoices in coordination with the Finance and Accounting Department
· Secure all storage and cash handling areas to minimize risk and loss.
· Monitor daily sales and compare revenues and expenses to the forecasted budget.
· Review the daily POS sales report and approve any discounts/complimentary food offered to guests.
· Approve of and sign the daily deposit of restaurant cash (daily sales)
· Over-sign bank and other receipts, bills and checks for purchases to record expenses and available cash.
· Maximize restaurant sales profitability by ensuring portion control, monitoring accuracy of charges and training staff on selling techniques: suggestive selling and/or upselling.
· Prepare cash drawers.
Guest service
· Obtain guest feedback on their overall experience, and take action/follow up when necessary.
· Manage service delivery to ensure excellence from guest arrival to departure.
· Visit tables to ensure guest satisfaction and handle complaints; respond promptly to special requests.
· Ensure timely delivery of guest orders.
· Be knowledgeable about restaurant services, entertainment, formulas, menu, and concept to be able to inform guests and answer any related questions.
· Review guest satisfaction results (collected through multiple-visits guests’ feedback) with employees to develop appropriate corrective action.
· Identify guests’ preferences to anticipate their needs.
Administration
· Ensure that all daily administrative tasks are completed effectively and in a timely manner.
· Be responsible for approving employees’ weekly schedules and ensure all employees adhere to them.
Ensure that disciplinary procedures and documentation are completed according to standards
Skills
· High commitment to ethics and confidentiality
· Leadership skills
· Excellent customer service
· Excellent written, oral and interpersonal communication skills
· Highly motivated and self-starter
· Customer service-oriented
· Attentive to details
· Team player with proven record of team management
· Strong problem-solving skills
· Able to cope well under pressure.
· Knowledgeable about Microsoft office and POS system handling, able to handle money and operate a cash register
· Knowledgeable about Food & Beverage safety and hygiene procedures, HACCP guidelines
· Knowledgeable in accounting
· Able to work standing for several hours.
- Neat, clean and well-groomed,