Restaurant General Manager

a. Responsible for overall store performance which includes operations, sales, profit & loss, People (Internal & External). b. To work in co-ordination with the Reporting Manager for the development of new menus and menu changes c. To plan for and schedule manpower, equipment and supply requirements for the store operations. d. To improve employee productivity and food quality by selecting the most flexible facility design and the best layout and equipment e. Responsible for on job training and proficiency of employees in outlet. f. To formulate and adapt sample forms for easier planning, purchasing, pricing, safety and recipe development activities g. To assess profitability by comparing budgeted F&B costs with actual costs based on standard recipes and recipe costs h. To recommend food and beverage service standards and specifications in clear relation to industry standards. i. To originate and approve the general stores requisition, beverage requisition and the kitchen requisition as per weekly/ daily schedules planned. j. To maintain par stocks for food stuff, stationary and non-alcoholic beverages, packaging materials. Also, to revise these par stocks as per seasonal changes. k. To initiate programmes on guest recognition, and put forth various incentives to achieve guest recognition at outlets.