Restaurant Manager

Restaurant Manager - Hotel & Hospitality Industry

Roles and Responsibilities

• Get ready all 3 areas - Dine in , Take away , Home delivery

• Floor plan team allocation and Team Briefing

• Take ownership of Assigned Processes , team follows the operating process with full interest and Integrity

• Manage team's Leave plan ,Manage attendance discipline

• Handle guest queries , complaints , grievances

• Check Server , POS , Dashboard , Printer ,Tabs to get ready for the show

• team training and on the job evaluation

• Team retention , good staff culture , motivating culture

• work planning through disciplined processes

• Cash audits daily

• identify and improve staff performance gaps

• identify and improve process gaps to eliminate operations gap leads to unhappy guests

• Maintain uniform safety and grooming standard

• Motivated team to achieve best sales outcome , Understand staff problems .

• Support Marketing and PR plan

• New menu training and effective implementation in order to take it to guests in a best possible way.

• Cash management and cash audits , proper day end activity with full process integrity

• Proper tracking of Tips and distribution to staff

• Collectively with the help of all duty managers ,find ways to reach out to every single guest during busy hours , be it guest at the dine in or at the gate , constant tracking and effective crowd management methods .

• Handle Police , BMC , Local authorities using smart techniques , Resolve neighborhood issues

Desired Candidate Profile

Education: Graduate.

Required Skills:

5 + years of relevant experience in Restaurant

Well groomed and pleasant

Perks and Benefits

Negotiable

Counter Staff/Counter Sales/Team Member-Front Staff & Kitchen Staff Industry: Food & Beverage

.Key Responsibilities:1. Operations Management:

• Oversee the overall functioning of the food and beverage outlet.
• Ensure compliance with health and safety regulations.
• Manage inventory levels and order supplies as needed.

• Monitor and maintain the cleanliness and organization of the outlet.

• Staff Management:

• Recruit, train, and supervise outlet staff.

• Schedule shifts and allocate responsibilities to ensure optimal staffing levels.
• Conduct regular performance evaluations and provide constructive feedback.

• Foster a positive and collaborative work environment.

• Customer Service:

• Ensure that customers receive high-quality service.

• Address customer complaints and resolve issues promptly.
• Train staff on excellent customer service practices.

• Monitor customer feedback and implement improvements as needed.

• Sales and Revenue:

• Set and achieve revenue targets for the outlet.

• Implement strategies to maximize sales and profitability.
• Analyze sales data and trends to identify opportunities for growth.

• Introduce promotions or marketing initiatives to drive sales.

• Quality Control:

• Maintain high standards of food and beverage quality.

• Conduct regular inspections to ensure compliance with quality standards.

• Address any issues related to product quality promptly.

• Financial Management:

• Prepare and manage the outlet budget.

• Monitor expenses and implement cost-control measures.

• Generate financial reports and provide regular updates to senior management.

• Communication:

• Communicate effectively with staff, management, and suppliers.

• Participate in regular meetings to discuss performance, goals, and improvements.
• Keep abreast of industry trends and share relevant information with the team.

Qualifications and Skills:

• Bachelor's degree in Business Administration, Hospitality Management, or a related field.
• Proven experience in a supervisory or managerial role in the food and beverage industry.
• Strong leadership and interpersonal skills.
• Excellent communication and organizational abilities.
• Knowledge of health and safety regulations.
• Understanding of food and beverage trends and customer preferences.
• Ability to work in a fast-paced environment and handle pressure.

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