Restaurant Manager
4 weeks ago
**Job Summary**:
Plan, organize, direct, and coordinate the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages. Managing all areas of the operations during scheduled shifts, which including on the spot decision-making, supporting the staff, full interaction with the guest, ensuring that the guest needs are our main focus while enforcing standards for personal performance. The details job descriptions are given below;
A. Operation
- Managing day-to-day operations of the entire restaurant.
- Overall inspection of the entire restaurant (FOH & BOH) prior to daily operation to make sure everything is in standard.
- Planning duty roaster for staff and monitor regular staff timing & punctuality.
- Monitor and control over time for all staffs including Back of the house.
- Ensuring high standards of food, hygiene, health and safety and customer service are maintained.
- Observe the daily briefing and training programs.
- Regularly supervising all areas for maintenance requirements and is fully responsible for all kitchen AMC.
- Checking all the weekly maintenance report before sending to Maintenance Department-Head Office.
- Attending reservation and prepare set menu for each reservation.
- Work in different shifts and attend the restaurant in break shifts with uninformed timing. Visit the restaurant during opening and closing not less than twice in a month.
- Responsible for entire BOH operation and proper guiding. Daily food production to be based on the average sales in previous days and peak days.
- Helping in any area of the restaurant when circumstances dictate.
- Perform other duties as assigned by management.
- Hands-on performance during busy operation by assisting customer in the table; taking order, receiving customers, guiding customers to the table, billing, get direct feedback from customer.
B. Administration:
- Introducing company Policies, Rules & Regulations to all staff and make sure all the staff are fully aware of the company policies and update the staff in the event of new policy or changes in the existing policy.
- Direct communication with all the staff to listen to their comments, suggestions and solve their problem. Staff should also have direct access to the Restaurant Manager and that communication should not be through supervisors.
- Implementing company Standard Operating Procedures (SOP) and ensuring these procedures are followed by staff. Periodically review the SOP and suggest any changes to improve the operation.
- Conducting refreshment trainings, briefings to improve service quality and motivate staff.
- Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
- Evaluating the prevailing systems in the restaurant (FOH & BOH) on timely basis with regard to guest service and food quality.
- Recruiting new staff and training them to a suitable standard before taking their position in the operation.
- Prepare yearly staff annual leave plan for both FOH & BOH and submit to H.R. Department. Annual leave plan for BOH staff should be with signature of BOH operation Manager (Department Head) before sending to H.R. Department.
- Maintain employee records, prepare payroll, and pay bills and monitor bookkeeping records.
- Prepare staff evaluation every 6 months.
- Assure all the legal documents are updated in the office file including company valid Trade License, Municipality File, Pest Control record, Employee Basic Hygiene reports, PIC employee record, Occupational Health Card etc
- Monthly Vehicle Inspection & observation.
C. Coordination & Monitoring
- Coordinating with other departments like accounts, purchase, sales, HR for effective operations.
- Monitor stock levels and ordering supplies. Make sure all BOH & FOH inventory reports are accurate before sending to Head Office.
- Review daily log book and monitor wastage report in daily basis.
- Coordinating with the Central Store In-Charge to inquire and determine the quality of items provided by the suppliers and to research new and alternative suppliers in case required.
- Monitoring daily production of the Kitchen unit and controlling the food wastage & leftovers. Check all the wastage report before sending to Head Office every end of month.
- Ensuring on a daily basis that food prepared is as per the portion size, quantity and quality.
- Ensure the food taste consistency. All the foods to be tasted including hot and cold beverages to assure that the quality and taste is maintaining as per standard. All tasting should be logged in to food tasting check list.
- Monitor purchase requisition and transfer request raised by Supervisor on regular basis.
- Monitor cleaning of kitchen including dry store/chiller & freezer and dining areas to maintain high sanitation standards.
- Ensuring the production time target is achieved with in time and proper process.
- Maintaining Quality standards and monitoring all documentat
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