Restaurant Manager

Primary Objective of Position:

Responsible for the operation of the restaurant. Supervises and controls all activities and staff in accordance with established company standards, policies and procedures. Plans, organizes, directs and coordinates team members and resources of the restaurant in the best interests of the company to provide efficient, well-prepared, and profitable service of food, beverages and other products, and ensures the comfort of guests while maintaining a positive reputation of the establishment. Responsible for the business performance of the restaurant, as well as maintaining high standards of service, cleanliness, consistency, health and safety. As a key leadership position, it is fast-paced, and demanding combining strategic planning, organizational skills, dependability, professionalism, and day-to-day management activities.

Job Duties:

 Ensures that all team members adhere to all company policies and procedures uniformly and without exception, such as uniform standards, attendance and reconciling financial transactions.

 Coordinates the entire operation of the restaurant. 

 Prepare smart duty roasters including split duties for employees whom company providing residence. 

 Helps in any area of the operation as circumstances dictate.

 Organizes and supervises shifts, establishes floor plans based on reservations and expected walk-in business.

 Provides assistance to team members in the execution of their work duties.

 Responds to, and resolves customer concerns and complaints. Corrects potential problems before they affect customers.

 Maintains highest standards and consistency of quality control, hygiene, legality, health and safety.

 Prepares and reconciles cash drawers, monitors and maintains strict and consistent adherence to company cash control policies, including manager’s accountability and responsibility for any and all cash inconsistencies.

 Responsible for all cash control / credit card charging and company security procedures regarding company safe, ordering change as needed, and disbursement of funds temporarily secured in company safe

 Disburses and documents petty cash according to company policies. 

 Implements posted work schedules, while adjusting as necessary to cover team member call-ins or shortages, and adjusts the amount of staff on hand as business dictates (labor cost control).

 Ensures accurate time and attendance records (in Micros and handwritten backup) are consistently maintained by team members to safeguard payroll accuracy.

 Assists in hiring, training and development of team members.

 Organizes daily pre-shift meetings as a communications tool between management and team members.

 Assigns work duties and side work to team members, and ensures assigned duties are completed. 

 Maintains a clean appearance of facilities during shift (appearance of restrooms, unproductive team members in guest view, over-abundance of trash, etc.).

 Performs adjustments of transaction checks for restaurant server/juice bar/kitchen / delivery/ take away as needed and provides all necessary back-up documentation and forms according to company policies and procedures. 

 Controls costs whenever possible such as labor, waste, packaging, crockery/cutlary demage, theft and energy.

 Ensures profit margins are maintained, and agreed costs are not exceeded.

 Consistent documenting and disciplining of team members not following company’s policies and procedures, and close communication with Human Resources Manager as well as members of management team.

 Ensures all team members are always correctly dressed in complete uniform, offering professional, courteous and exceptional service to guests.

 Collects and coordinates applicable end-of-shift cash due and financial documents and reports from restaurant/juice bar/retail team members.

 Monitors beverage dispensing system for adequate stock. Uses properly designated company forms when providing documentation. 

 Procures items from supply storage as needed (sanitary supplies, hand towels, coffee, silver and glassware).

 Reports repairs / maitenances of equipments and other as needed with information and work order to Admin Manager. 

 Coordinates with Marketing Department and General Manager to successfully plan and execute marketing campaigns, special events, including being the restaurant’s contact person for the event’s host, directing the event, as well as transacting and collecting all charges for the event.

 Consistent implementation of any and all company security procedures and securing backup documentation regarding safety of guests and team members (fire, police, emergency medical as needed), as well as measures for security of company facilities and property (locks, safes, alarm systems, equipment).