Restaurant Manager
1 day ago
Job Description and Responsibilities
Top Line & bottom line
- Responsible for achieving weekly, monthly & annual budget sales targets for the restaurants.
- Responsible for achieving budgeted profitability for the restaurants.
Food cost and wastage control
- Controlling food cost by ensuring the correct in house recipe is followed.
- Portion control, Recipe checks and Minimizing Wastage.
Team Management -
- Managing the complete manpower of various department (front office, kitchen, housekeeping, delivery, valet services & security)
- Leading, mentoring & monitoring the performance of the team to ensure efficiency in process operations and Keeping team motivated all the time.
- Identifying, training, coaching and preparing possible good staff to take on more responsibility within the Company.
- Setting up individual & team targets and helping them to achieve the same.
- Doing manpower planning / shift schedule and Leave calendar planning and leave approvals for restaurant staff.
Accounting -
- Insuring safety of cash deposit & safety in the restaurant.
- Preparing monthly & weekly petty cash expense vouchers. Monitoring petty cash expense voucher submission & reimbursement as per schedule so that restaurants do not short of patty cash advance
Cost Control -
- Controlling and monitoring general restaurants and ensuring the same within the approved budget.
- Monitoring consumption of gas, electricity, delivery bike fuel, generator diesel etc.
- Minimize local raw material purchase to reduce cost of purchase
Inventory Management -
- Forecasting inventory needs and liaising with the procurement teams for the same
- To ensure that supplies are properly used and accounted for to prevent wastage and loss and to keep them within budget limit.
- Preparing & authorization of all GRN for complete Raw material purchase at restaurant level.
- Continuously monitoring Food cost, Wastage, Staff Food consumption & cleaning materials.
- Maintaining FIFO (First In First Out) policy.
- Monitoring restaurants food ordering & stock level. Monitoring quality of raw material (Vegetables, Fruits & other food items) supply.
- Doing surprise stock checks.
- Doing physical stock verification every month end and ensuring correct physical stock entry in the software.
- Validating system v/s physical stock after inventory is done.
Formats, Checklist & Reports-
- Monitoring format, checklist & Reports for better operational control.
- Maintaining and verification of daily, Weekly & monthly reports.
- Monitoring of all checklists from various departments
Cleaning & Hygiene-
- Maintaining & monitoring cleaning checklist scheduling & monitoring daily, weekly & monthly cleaning schedule.
- Ensuring that the restaurant's entire area is clean all the time & kept tidy.
Restaurant Sales & Operation
- Working with and driving the restaurant team.
- Continuously monitoring service standards & sharing feedback with the team.
- Sharing sales data and sales trends with the team and doing effective planning.
- Sharing all findings with the team on sales, service, food quality & quantity, stock management, guest feedback & general upkeep of the restaurant.
- Setting up daily staff meeting guidelines & monitoring.
- Taking direct guest feedback on the floor as much as possible and to have a direct dialogue with Guests on food and services
- Dealing with and resolving guest complaints.
- Consistency on production and services.
- Ensuring timely communication with reporting manager for renewal of restaurants all license
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