Restaurant Manager

**SCOPE OF WORK**:
To increase profitability and quality service goals for the restaurant by executing all training means, standards procedure and providing quality service to the customers and employing leadership and managerial skills effectively.**RESPONSIBILITIES**:

- Ensures that staff provides quality service by overseeing the staffing, training, and day to day activities of restaurant staff
- Checks on staff grooming as per standards
- Defines level of customer experience for the restaurant and works daily to maintain and improve that level
- Schedules staff based on forecasted business
- Ensures that staff demonstrates technical skills; conducts technical training on a regular basis
- Updates staff on regular basis on menu highlights
- Monitors presentation of food product
- Ensures that restaurant is always clean and ready for customers
- Addresses customer concerns on a timely basis
- Meets and exceeds customer expectations by ensuring department provides teamwork
- Conducts training on a regular basis.
- Provides staff with the skills training to provide value added service to customers
- Monitors service and teamwork on a regular basis and counsels’ employees
- Performs other duties as required
- Implements strategies to improve patronage and budgeted revenues
- Increases product sales
- Ensures that staff is utilizing upselling techniques while providing customer service
- Maximizes productivity through proper budgeting, scheduling, and cost control
- Prepares reports as necessary to develop a more informative data base for applicable decision making
- Employs respectful discipline as required
- Maintains safe working conditions within department and Lodge.
- Ensures that all employees follow safety rules and procedures
- Takes corrective action where required to improve safety of work areas
- Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance
- Undertakes and promptly discharges any other assignment which are not specifically mentioned above and which may be required or requested by the Senior Management.
- Maintains a favorable working relationship with all other company employees to foster and promote a cooperative and harmonious working climate
- Is environmentally conscious.

At all times projects a favorable image
- **REQUIREMENTS OF THE POSITION**:

- **Education level**:Diploma in Hotel Management or Certificate in Restaurant operations
- **Experience /Knowledge Required**:2-3 years working experience in a supervisory position.

**Experience**:

- Restaurant management/supervisor: 2 years (preferred)