Restaurant Manager

RESTAURANT MANAGER

REPORTS TO Operational Manager / Owner

RESPONSIBLE FOR

• All of the front of house team
• Maitre D’
• Wait staff

POSSIBLE INTER-RELATIONSHIPS

• Head Chef and other kitchen managers
• Bar Manager
• Kitchen staff
• Accounts department
• Functions Manager
• Marketing Manager
• Suppliers

PRIMARY FUNCTION

To plan, oversee and direct the operation of a restaurant / food & beverage department. Ensure the efficient management of the restaurant and maintain food, service and health and safety standards to the establishment’s standards. Maintain the profitable business performance of the restaurant. Supervise and manage all restaurant service employees.

DUTIES AND RESPONSIBILITIES

▪ Overall responsibility for the profitable operation and organisation of the restaurant, including wait staff.

▪ Set and manage budgets.

▪ Organise and supervise marketing and promotional activities.

▪ Manage all front of house staff - impart knowledge, skills and training to all front of house staff to ensure high standards.

▪ Manage staff rosters/staff records.

▪ Interview and recruit staff.

▪ Undertake staff appraisals, performance management and disciplinary action when required.

▪ Identify, develop and maintain establishment policies and procedures.

▪ Have extensive knowledge of local and international beverage trends.

▪ In conjunction with the Head Chef assist with the planning of the restaurant menus.

▪ Plan establishment beverage lists with Bar and operational Manager

▪ Set policies and maintain standards for health & safety at work in all restaurant service areas,      as well as kitchen areas (in conjunction with the Executive / Head chef and other kitchen            managers).

▪ Ensure all equipment and work environments are operational.

▪ Arrange for equipment purchases and repairs.

▪ Order and maintain (non-food) inventory to ensure efficient operations.

▪ Meet with suppliers.

▪ Liaise with licensing authorities and other regulatory bodies as required.

▪ Set cash management procedures and ensure compliance to these procedures.

▪ Set customer reservation procedures and ensure staff adherence to these procedures.

▪ Ensure compliance with restaurant security procedures.

▪ Ensure compliance with the establishment’s host responsibility practices and adherence to sale and supply of alcohol regulations.

▪ Ensure quality of food and beverage presentation.

▪ Interact with customers and inform on food and beverage options.

▪ Set procedures to ensure a high standard of customer service and customer satisfaction.

▪ Implement customer enquiry and complaints procedures and ensure all enquiries and complaints

  are handled promptly and efficiently.

▪ Uphold morale in the restaurant.

▪ Ensure relationship between front of house and kitchen staff is of a high standard.

▪ Manage restaurant front of house meetings.

▪ Prepare management reports on the sales and profitability of the restaurant.

▪ Any other duties the employer may reasonably require.

PREFERRED COMPETENCIES

TECHNICAL

▪ Must Have LCQ and General Manager Certificate (Sale and Supply of Alcohol Act)

▪ A minimum of three year of relevant work experience

▪ Training skills

▪ Computer skills: Microsoft Office, restaurant management software

▪ Budgeting and menu costing skills

▪ Organisational and time management skills

▪ Outstanding knowledge of local and international food and beverage

▪ Wine and food matching skills

INTERPERSONAL & PERSONAL SKILLS

▪ Excellent customer service skills

▪ Excellent communication skills (written and oral)

▪ Motivational and leadership skills

▪ The ability to work independently and confidently to make decisions

▪ Problem-solving ability to resolve issues

▪ Knowledge of employment agreements

▪ Ability to delegate and give instructions

▪ Committed to team, establishment and excellence

▪ Positive attitude

▪ Ability to work competently under pressure

▪ Reliable & flexible to change