Restaurant Manager

Position Objective

The primary responsibility of the Restaurant Manager is to oversee and control all daily operations within the restaurant to ensure smooth and efficient functioning.

Key Responsibilities

• Ensure that both Front of House (FOH) and Back of House (BOH) teams are well-informed of daily requirements.
• Conduct training sessions before opening and periodically to uphold operational excellence.
• Coordinate all activities during the restaurant's pre-opening phase, including staffing, training, inventory, menu planning, budgets, and marketing strategies to guarantee readiness by the opening date.
• Maintain a fair and courteous environment for all staff members.
• Keep schedules, leave records, and attendance registers updated accurately.
• Collaborate with the executive chef and bartender to develop new menu items and beverage selections.
• Facilitate clear communication between the kitchen and restaurant floor.
• Verify delivery and proper storage of all ordered supplies.
• Manage the restaurant's profit and loss statements.
• Achieve targeted revenues and sales goals across all operations.
• Oversee efficient and polite food and beverage service.
• Arrange service staff working hours based on expected business volume; monitor attendance and promptly report absenteeism.
• Ensure staff awareness and adherence to disciplinary policies and grievance procedures.
• Order supplies ensuring correct quantities, quality, and pricing.
• Handle administrative processes and promptly forward documents for accounting.
• Monitor expenses to stay within budget limits.
• Manage distribution and division of tips.
• Control monthly inventory and ensure security and appropriate storage conditions for all stock items.
• Supervise daily briefings to prepare staff for service.
• Conduct weekly meetings with the Managing Partner to discuss operations and special arrangements.
• Lead PR and marketing efforts to boost visibility, customer traffic, and sales on both restaurant floors.
• Prepare periodic reports detailing restaurant budgets, costs, and sales breakdowns including food categories, customer profiles, and time-based trends.
• Maintain high operational hygiene standards following cleaning schedules.
• Ensure compliance with health, hygiene, fire, and safety policies; train staff accordingly and familiarize with emergency protocols.
• Monitor financial performance by controlling departmental operations and expenses, implementing corrective measures to meet business objectives.
• Adhere to the company's corporate code of conduct and values, modeling expected behaviors.
• Execute additional tasks as directed by management to support business success.