Restaurant Manager

Restaurant Manager
JOB PURPOSE
Manages the restaurant team and an efficient restaurant operation that provides the highest standard of food and
beverage quality, presentation and service standards that aims to delight and exceed guest expectations. Responsible
for meeting the restaurant’s revenue and profitability goals and proactively drives sales to generate revenue growth.
KEY ACCOUNTABILITIES
Guest
• Ensures a consistent warm, thoughtful and sincere guest experience is created through a personalised
approach and attention to detail.
• Is able to efficiently respond to customer queries and concerns maintaining sensitivity, politeness and
professionalism at all times.
• Gets to know and build a rapport with regular guests.
Operations
• Co-ordinates and manages the entire restaurant operation, including front-of-house and back-of-house to
continually uphold standards of the restaurant performance, policies and procedures and service standards
pertinent to the efficient operation of the restaurant.
• Oversees the kitchen team to ensure a consistently good standard of food quality, efficient profitability and
creative presentation.
Sales and Budget
• Adheres to Responsible for all restaurant cash processing and takes over all accountability for monies in the
till float, petty cash, cash in hand and additional float.
• Responsible for ensuring that the restaurant budget is achieved and cost is strictly controlled; maximising
profitability.
• Actively takes initiative to drive sales for the brand in new and creative ways, for instance, participates in
public relation activities, sales calls and other promotional activities designed to enhance the image and
profitability of the outlet and the Company.
• To continually be abreast with all Company products, services and activities to be able to promote the
Gourmet Shops offerings and to be responsive to guest enquiries.
• Where appropriate, keep regular communications and good rapport with the property owner/management.
Inventory, Stock Control and Administration

• Uses extensive knowledge of products, menu items, customers and restaurant location to estimate
consumption, forecast requirements and maintain inventory and correct par levels.
• Leads on the accurate monthly taking of inventory restaurant stock.
• Liaises with procurement manager and café coordinator to ensure efficient purchasing, issuing of supplies,
stock control and inventory control.
• Liaises with the accounts department to ensure the efficient control of the restaurant account receivables,
monthly inventory, spoilage, wages and credit tips.
• Ensures that all departmental reports, sales, schedules, menus, logbook, inventories, guest comments
reports, guest history records and correspondence are completed.
Team Management
• Build and motivate the team to deliver service standards by ensuring their welfare, safety, training and
development
• Monitor performance and provide regular, constructive feedback and training that keeps staff upbeat and
engaged (via 121s and yearly appraisals).
• Provide consistent, regular communications with all team members to ensure colleagues are up to date and
well informed of Company policies, procedures, special events etc. (via team meetings and briefings).
• Ensure the efficient scheduling of employees that enable the restaurant to maintain high standards of
service. Enforcing the importance of timekeeping and punctuality.
• Responsible for new team members training, allocating them assigned ‘Buddies’.
Brand Standards
• Set the example as a company brand ambassador inside and outside of work via the following:
• Working to uphold quality and pride in their work, themselves and their restaurant.
• Ensure the adherence to grooming guidelines for themselves and enforcing the same with their team
members.
• Maintains presentation and effectiveness of the restaurant by ensuring high standards of food and product
quality, equipment, floor organisation, cleanliness and that all maintenance issues or hazards are resolved
efficiently in a timely manner (e.g. floors, tables walls, plumbing, equipment/ tools).
• Enforces professional conduct and complies with restaurant security policies, cash handling and data
protection controls.
• Makes recommendations to Management for improvement and upgrading of equipment, service methods,
presentation and improved guest satisfaction
Health and Safety

• Responsible for the overall accountability of the health, safety and welfare of all guests, colleagues and self
at all the times.
• Leads and/ or oversees training and communication all health and safety regulations.
• With no exception not only comlplies, but enforces all hygiene, sanitation and food safety guidelines as laid
out by the Company, in line with local Country Laws, and regulations. This includes food expiration, fire and
first aid regulations.
EXPERIENCE REQUIREMENT
• At least 5 years of Cafe/ Restaurant (F&B) operations at a management position

• GCC experience
• Full-service operations experience
• Ability to manager store operations independently
• Ability to manage large teams effectively in a fast-paced environment
• Minimum High School Certificate/ Diploma
• Undergraduate Degree is desirable
• Occupational Health Card

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Sales and Budget

Inventory, Stock Control and Administration

Health and Safety

• At least 5 years of Cafe/ Restaurant (F&B) operations at a management position

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