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General Manager

Jessies

Posted Jun 29, 2017 4 views

PKR. 30,000 - 60,000/Month

General Purpose

Plan and direct all restaurant operations. Maintain high standards of food, service, health and safety, ensure the efficient and profitable business performance of the restaurant and the optimal utilization of staff and resources.

Main Job Tasks and Responsibilities

Set operating goals and objectives
Assess staffing requirements and recruit staff when needed
Train and coach staff
Prepare and implement standard operating procedures
Manage staff performance in accordance with established standards and procedures
Ensure staff know and adhere to established codes of practice
Organize and monitor staff schedules
Maintain employee records
Co-ordinate restaurant operations during each shift
Monitor adherence to health, safety and hygiene standards in kitchen and restaurant
Keep records of health and safety practices
Ensure compliance with restaurant security procedures
Ensure alcohol regulations are adhered to
Interact with customers
Advise customers on food and beverage choices
Oversee preparation of food and beverage items
Ensure adherence to set recipes
Ensure quality of food and beverage presentation
Observe size of food portions and preparation quantities to minimize waste
Interact with customers to ensure all inquiries and complaints are handled promptly
Plan and co-ordinate menus
Analyze food and beverage costs and assign menu prices
Total restaurant receipts and reconcile with sales
Ensure cash management procedures are completed accurately
Set and monitor budgets
Analyze budget variances and take corrective actions
Establish and implement financial controls
Implement and oversee cost cutting measures
Plan and monitor restaurant sales and revenue
Organize and supervise marketing and promotional activities
Maintain business records
Prepare and analyze management reports
Determine and execute operating improvements
Check and order supplies of non-food items
Identify and estimate food and beverage supply requirements and place orders with suppliers
Negotiate purchase prices and develop preferred suppliers
Schedule food and beverage deliveries
check quality of deliveries and documentation
ensure correct storage of supplies
arrange for maintenance and repairs of equipment and services
identify and evaluate competitors
keep current with trends in the restaurant industry