Restaurant Manager

Key Responsibilities

1. Supervise daily department functions, including staff, operations, and costs.
2. Monitor - Quality of products and services, Customer satisfaction, Operating costs and sales, Cleanliness and hygiene, Compliance with procedures and SOPs
3. Set and strive to achieve departmental targets.
4. Ensure high service standards in all operations.
5. Maintain revenue, accounts, and statutory records.
6. Plan and implement duty rosters.
7. Resolve guest issues promptly.
8. Ensure displays and signage are well-maintained.
9. Control and monitor cost variances for food, beverages, manpower, and HLP.
10. Oversee smooth shift closures and handovers.
11. Prepare and review departmental budgets and objectives.
12. Project a positive image of the establishment.
13. Ensure smooth operations in all guest areas.
14. Minimize audit queries and resolve them quickly.
15. Motivate staff to work as a cohesive team.
16. Monitor and control waste.
17. Implement cash handling controls.
18. Carry out management-assigned tasks.
19. Provide customer service and support.
20. Manage company ties and public relations at the restaurant level.
21. Compile MIS reports, handle customer feedback, and ensure food quality.
22. Maintain hygiene standards at all times.
23. Create reports on cost analysis, sales, breakage, and profit/loss.
24. Conduct month-end inventory of items.
25. Brief staff before each shift.
26. Prepare monthly and quarterly KRA reports.
27. Ensure proper food holding and serving temperatures.
28. Address integrity issues promptly.
29. Adhere to company policies.
30. Treat all staff with respect.
31. Ensure a safe work environment for female staff.
32. Report incidents to management and HR.

Administrative Duties

1. Assist HR with shortlisting Team Leaders and staff.
2. Coach and mentor team members for career growth.
3. Ensure adherence to the training calendar.
4. Sanction team leave requests.
5. Prepare daily, weekly, and monthly operational reports.