Restaurant Manager

2 days ago

Bangalore Bengaluru New Delhi, India Pasta Street Full time ₹ 9,00,000 - ₹ 12,00,000 per year

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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