Restaurant Manager

Role & responsibilities

• Managing Day- to- Day Operations
• Manage staff, prepare work schedules and assigning duties.
• Maintains service and sanitation standards in restaurant, bar areas.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Advocates sound financial/ business decision making; demonstrates honesty/ integrity; leads by example.
• Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow- up and hands on management.
• Ensures compliance with all applicable laws and regulations.
• Ensures compliance with food handling and sanitation standards.
• Ensuring Exceptional Customer Service
• Provides services that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Empowers employees to provide excellent customer service.
• Handles guest problems and complaints.
• Ensures corrective action is taken to continuously improve service results.
• Ensures employees are treated fairly and equitably. Strives to improve employee retention.
• Ensures employees receive on- going training to understand guest expectations.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Assists servers and hosts on the floor during meal periods and high demand times.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others;
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
• Ensures and maintains the productivity level of employees.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Establishes guidelines so employees understand expectations and parameters
• Achieve Sales and Cost targets
• Execute Local Sales initiatives
• To help finalize the budget, sales targets, their monitoring and achievements.
• To oversee activities related to sales and restaurant operations
• To help the manager to plan activities for sales promotions.
• To co-ordinate with other department heads
• Meeting high end customer and corporate for sales promotion
• Preparing monthly MIS, P&L a/c of the store
• To ensure sales & profitability is maintained through regular monitoring
• Conducting regular meetings with the team to discuss sales strategies &Restaurant issues.
• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.

Preferred candidate profile

3- year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 10-15years experience in the food and beverage, culinary, or related professional area.