Restaurant Manager

Job Summary

The main purpose of the role is to be fully accountable for the operations of the outlet. Plan, organize and direct all processes of outlet operations to ensure the delivery of quality food and beverage and service, whilst engaging with guests and building a rapport within the community. Ensure restaurant achieves maximum revenue and profit in line budgeted and forecasted projections.

The main duties and responsibilities of this role

• Manage an oversee a high-volume restaurant.
• Menu development with the Outlet Chef De Cuisine.
• Deliver an excellent on brand / outlet specific guest experience.
• Ensure full delivery of the Brand / Outlet and standards.
• Motivate and lead a strong team from the floor.
• Maintain knowledge of local/global Food and Beverage trends.
• Apply creative solutions and proposes ideas to grow, develop and improve the business.
• Deliver sales and profit targets.
• Stock management and minimization of controllable costs.
• Conducts regular team briefings, meetings and trainings.
• Manages the level, consistency, and quality of table and/ or counter service of all menu items.
• Ensures that all outlet processes adhere to all food hygiene regulations and procedures.
• Consistently monitors quality of food and beverages being served and service quality, escalating any major problems/ complaints to Senior Management.
• Actively promotes the use of upselling techniques within outlet to exceed guest expectations and increase revenue.
• Actively seeks and reviews customer feedback relating to food quality, service, and overall satisfaction taking appropriate and timely action.
• Conducts performance appraisals for all outlet colleagues.
• Takes full responsibility for the performance of the outlet and team.

• The ideal candidate for this position will have the following experience and qualifications:
• Hotel Management Degree and/or Diploma from a recognized hotel or business school.
• Minimum 2 years of experience in working in independent restaurants.
• Track record in working his / her way up to current position.
• Experience running a high volume, premium casual restaurant is a must.
• Hands on approach with a can-do attitude.
• Experience in leading a large team.
• Proven track record in interviewing, training and developing staff.
• Ability to anticipate in day-to-day business.
• Strong communicator.
• Strong relationship builder.
• Computer literate and knowledge of Windows applications.
• Certified in Food knowledge / PIC Certified.

• Contact: Kennedy Sam
• Reference: CatererGlobal
• Job ID: 99280652