Floor Manager & Restaurant Manager

Location
Bahrain (BH)
Posted
13 Feb 2017
Closes
11 Mar 2017
Sector
Restaurant
Job Level
Management

Floor Manager-Purpose

Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation in the outlet

Key Outputs

Customer Service

  • Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
  • Guide staff to become caring problem solvers, cooperative, accommodating and fair
  • Exhibit a professional attitude, diplomacy and an ability to handle difficult situations
  • Monitor customer satisfaction with comment cards

Restaurant Operation

  • Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
  • Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
  • 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.
  • Fill in where needed to ensure guest service standards and efficient operations.
  • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
  • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs..
  • Fully understand and comply with all regulations that pertain to health, and safety requirements of the restaurant, employees and guests.
  • Provide advice and suggestions to Senior Management as needed.

Financial

  • Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
  • Spot trends, measure productivity and monitor progress
  • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.

Staffing & Human Resources

  • Maintain internal staff retention programs
  • Implement on going skills training to ensure service standards are being upheld
  • Perform staff evaluation reports with proposed action plans
  • Effectively administer and monitor staff scheduling procedures
  • Demonstrate an exceptional level of professionalism for the staff to emulate
  • Create a motivating environment of sincerity, warmth and fun for staff and guests
  • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures
  • Regular and reliable attendance.

Requirements

  • Strong customer service orientation
  • Strong Communication skills
  • Ability to create and maintain effective work teams
  • Bachelors degree in related field or equivalent experience preferred
  • 2-4 years of restaurant management experience required
  • Knowledge of F&B Control systems required
  • Proficient in micro soft Office (word, excel, PowerPoint)

Other Duties as Assigned

  • Create an effective weekly reporting system of key happenings in the department
  • Actively participate in the weekly management meetings with positive contribution and information
  • Hold regular staff meetings to keep direct reports and staff up to date on all aspects of restaurant
  • Effectively use technology to communicate – email, messaging, phones, radios etc.
  • While the above mentioned is a detailed description of the outputs required for Floor Manager, it is not intended to be exhaustive.  Other requirements may be assigned as change in the environment dictates.

Restaurant Manager-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.

 

Key Outputs

Responsible for overseeing the day to day activities of the restaurant:

Customer Service

  • Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times following Villa Mamas service standards,values,core focus.
  • Monitor customer satisfaction with comment cards and tracking customer sat rating
  • To effectively receive and channel guest feedback to maintain the highest possible standard with the scorecard

Restaurant Operation

  • To take responsibility for the full running of Restaurant.
  • Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
  • Organizes and supervises shifts, establishes floor plans based on reservations and expected walk-in business.
  • Consistently review operations and staff to identify any problems, concerns, and opportunities for improvement.
  • Assist in menu creation and implementation with the chef
  • To achieve and maximize sales and profit as set by the Management.
  • To ensure staff disciplinary and coaching as per villa mamas standards
  • To be aware of and promote all services offered in the Restaurant.
  • To ensure keeping the staff informed of the Restaurant objectives and standards.
  • To make sure that Company Policy and the Vision are followed at all times.
  • To obtain feedback from guests and to use this to improve service.
  • To consistently practice and act as a role-model in the delivery of the highest standard of guest service to ensure that no customer is ever left unsatisfied.
  • To maintain the highest personal standards of presentation, dress and behavior and to ensure that this is maintained by all team members.
  • Work with Group director of operations to plan and organise restaurant events
  • Obtains and secures lost-and-found items with documentation according to company procedures.
  • To be alert and ensure that the service is at all times performed in a professional manner and to the style as specified by the Management.

Financial

  • 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.
  • To ensure the restaurant reaches and maintains its maximum potential in all areas following the proven process and keeping budget in mind
  • 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)

Health & safety

  • To establish, maintain and monitor the highest standards of hygiene and Health & Safety in accordance with all statutory, legal and Restaurant requirements.
  • To ensure that all appliances, fixtures and fittings are safe and work in accordance with Health & Safety regulations and report any faults as well as completing maintenance requests.
  • To be fully aware of the Restaurant Fire Safety procedures and Health and Safety regulations.

Systems & Communications

  • Maintain,updated and supervise all operating systems used in the restaurant,Ipad menus Epos Now,Resdiary,Villa Mamas app,Talabat,credit card machines,Battery chargers,Music systems,google drive,social media,Video cameras
  • Effectively use technology to communicate-Email,Phone
  • Sending weekly updates to Group director of operations on sales,VMG,Staff issues
  • To communicate regularly and effectively with all team members through team meetings, appraisals and one to one coaching.
  • Having weekly communications meetings with the chef to improve on all aspects of the operation
  • Organizes daily pre-shift meetings as a communications tool between management and team members.

Maintenance

  • Ensure all operating equipment, restaurant interior & exterior,garden are maintained according to SOP and checked on daily basis with the walkabout.
  • To maintain the highest standards of cleanliness and hygiene in all areas of the restaurant's environment, goods and equipment
  • Fully aware of all suppliers and contractors,keeping track of servicing and deliveries(pest control,Air conditioning,awar)

 

Requirements

  • 3-5 years of previous experience in food and beverage management
  • in-depth working knowledge of non-alcoholic beverages
  • in-depth working knowledge of food preparation and presentation
  • experience in staff management and development
  • knowledge of basic accounting principles and practices
  • experience in analyzing financial data
  • knowledge of planning and forecasting
  • track record of managing inventory and cost control
  • knowledge of administrative procedures
  • able to use relevant computer applications

 

 

 

Other Duties as Assigned

  •  While the above mentioned is a detailed description of the outputs required for a Restaurant Manager, it is not intended to be exhaustive.  Other requirements may be assigned as change in the environment dictates.