Job Detail: Restaurant Manager

Key duties & responsibilities:

• Analyzes and plans restaurant sales levels & profitability, analyzes variances and initiating corrective actions.
• Organizes marketing activities, events and promotions.
• Prepares daily, weekly & monthly reports, including sales, expenses, staff control, and food control.
• Handles administration and paperwork.
• Creates and executes plans for staff development.
• Sets budgets and/or agrees them with owners/shareholders.
• Plans & coordinates menus, portion control and waste minimization.
• Coordinates the entire operation of the restaurant during schedules shifts.
• Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Meets & greets all customers, provides ‘can do’ service at all times, resolves all customer enquiries and complaints.
• Maintains high standards of quality control, hygiene, and health & safety.
• Comply with legal regulations act as intermediary with local police and authorities.
• Controls stock levels, ordering & receiving of goods.
• Prepares cash drawers and petty cash as required.
• Liaise with suppliers, contractors and sales representatives.
• Assists in any area of the restaurant when circumstances dictate.

Skills & qualifications:

• People management
• Fostering teamwork
• Giving feedback
• Customer service
•  Self-motivated
• Multi-tasking