Area Manager (Restaurants)

Responsible to monitor and manage all departmental activities Promote, work, and act in a manner consistent with the mission of Tandoori Restaurant to have great tasting food, but have efficient and friendly service because customer satisfaction is paramount.

We want to be the restaurant choice for all families and singles, young and old, male or female.

• Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on a timely basis.
• Review the Daily Business Reports, generate queries and resolve the same in a real time basis.
• Follow the Daily Schedule Sheet and submit in a real time basis.
• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.
• Monitor cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.
• Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
• Maintain food and equipment inventories, and keep inventory records.
• Schedule staff hours and assign duties.
• Establish standards for personnel performance and customer service.
• Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
• Plan menus, deals and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
• Ensure that Restaurants keeps all type of records required by government agencies regarding sanitation or food subsidies.
• Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
• Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance.
•  Be knowledgeable of restaurant policies regarding personnel
• Administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Continually strive to develop staff in all areas of managerial and professional development.
• Order and purchase equipment and supplies keeping the approvals and policies are followed.
• Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• Assess staffing needs and recruit staff, keeping in view that OLE does not exceeds.
• Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
• Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable, following to the Competitor Menu Analysis sheet.
• Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
•  Attend all scheduled employee meetings and offers suggestions for improvement.
• Coordinate with and assist fellow team to meet guests’ needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
• Present the monthly performance to management at a required platform.

Supplement:

• Monitor employee and guest activities to ensure services regulations are obeyed.
• Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
• Develop and plan restaurant marketing, advertising and promotional activities/campaigns and share it with Management to further act with mutual understanding.
• Estimate food, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
• Create specialty dishes and develop recipes to be used in dining facilities.
• Establish and enforce nutritional standards for dining establishments, based on accepted industry standards.
• Take dining reservations.