Outlet Manager

• To prepare the long-term plan of managing the restaurant
• To plan and prepare the calendar for various events and festivals
• To coordinate daily Front of the House and Back of the House restaurant operations
• To deliver superior service and maximize customer satisfaction
• To respond efficiently and accurately to customer complaints
• To regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Manage restaurants good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• To conduct the survey of similar restaurants for continual betterment in terms of revenue
• To decide the advertisement and publicity plans for promotion of restaurant
• To track the ratings of the restaurant on various web portals viz Trip Advisor and to implement the measures for improving the same
• To work out the rate contracts with corporate customers
• To maintain the inventory of all the items of the restaurant and to report shortage

or loss of the items if any

• To take feedback about customer satisfaction levels and to compile the guest

history regarding their preferences, special requirements etc

• To comply with all health and safety regulations

• To approve leaves of the team members
• To prepare duty roster of the team members of restaurant
• To conduct the training for team members as per the training calendar
• To conduct performance appraisal of the team members
• To work out increments, promotions, transfers etc of the employees