Job Description
Primary Objective of Position
The Restaurant Manager is responsible for overseeing the function of the restaurant and in charge of both customer satisfaction and employee success. The objective shall be to achieve and deliver product consistency to the highest quality levels. This is accomplished within the scope of a budget and in conformity with well-defined management norms.
Tasks, Duties and Responsibilities:
- Responsibilities and means
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- Implement efficient processes and standards
- Evaluate customer satisfaction operations and find ways to ensure customer retention and growth
- Solving customers’ complaints regarding quality customer service
- Managing daily tasks of the restaurant
- Maintaining the annual budget of restaurant management
- Interviewing, hiring, and managing training for staff
- Utilizing computers to maintain a schedule of staff
- Communicating with suppliers and ordering necessary materials
- Ensuring delivery of fresh and standard food
- Filling up traceability as required
- Maintaining updated knowledge of restaurant management-related rules and regulations
- Maintaining and repairing equipment and other services
- Consulting with the chef to decide on the new menu
- Ensuring that food is served in a timely manner
- Providing personalized service to VIP guests
- Evaluating gross sales of restaurants
- Creating and maintaining a clean and safe environment in restaurants
- Performing advertising and marketing tasks
- Maintaining a responsive atmosphere with the customers
- Implementing and developing new ideas for the development of restaurants
- Ensure compliance with local and international laws
- Make sure that all machines available are used in an efficient and effective manner
- Manage relations with customers, vendors, partners, and other stakeholders
- Oversee expenses and budgeting to help the organization
- Mentor and motivate teams to achieve productivity and engagement
- Report on operational performance and suggest improvements
- The daily coordination, improvement, and execution of all food manufacturing operations; overseeing production, planning, quality control and maintenance
- To ensure consistency of the products all the time
- To monitor the quality and efficiency of goods storage and transportation for both local and export
- To ensure that all orders are prepared and prepared in a timely manner
- Act as a liaison between top management and staff in the implementation of the strategy for the restaurant and the company
- Create, maintain and document SOPs for the smooth running of the restaurant
- Hygiene, safety and maintenance responsibilities
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- Ensures that the rules of hygiene be adhered to, in order to avoid any contamination of the food
- Ensures safety standards are in place at all times to guarantee employees’ safety and minimise any work-related accidents
- Works towards achieving food safety compliance
- In general work closely with the hygiene and quality unit of the organisation in ensuring adherence and compliance of such goals.
- Human responsibilities
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- Liaise with the HR department on the recruitment process
- Be sure that all departments are manned appropriately
- Evaluate his / her Managers at least once a year and make flash evaluations as often as necessary
- Check the evaluations made by the managers on their subordinates
- Convenes meetings at regular intervals for the exchange of information with his / her managers, as well as meetings with all members of his staff
- Recommends to the General Manager any turnover in personnel, promotions or salary increases concerning his staff
