Restaurant Manager

**Purpose of job**:
As the Leader of the team, you will be responsible for maintaining the restaurant’s revenue, profitability and quality goals. In addition, ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.

**RESTAURANT OPERATIONS**
- Maintain the highest standard of operations (technical/tangibles) in the restaurant.
- Improve the service and operating standards of the restaurant by addressing problematic areas via proper communication (written confirmation and meetings).
- Carry out proper and regular structured meetings with Management, Cashiers and staff.
- Review, analyze and institute corrective measures to address all unacceptable aspects of operation.
- Ensure the store operates in a profitable and cost effective manner.
- Handle all complaints (customer concerns) from the general public punctually and correctly.

**CUSTOMER SERVICE**
- Where applicable, review and understand the monthly complaints and compliments and ensure the necessary training takes place to address problematic issues and ensure the correct running of the restaurant.

**TRAINING**
- Identify training requirements to fulfill the job functions allocated at all times.
- Provide ongoing training at restaurant level where required in respect of:

- Quality checks (opening, 11H00, 17H00 and closing)
- Administration (cash-up, financial, in-house controls, etc.)
- Service (customer service, suggestive selling, etc)
- Product (quality and manufacturing)
- Hygiene quality (quality control)
- Management (general)

**MARKETING**
- Ensure the correct standard of operations - the running of the restaurant which equates to good marketing by word of mouth marketing.
- Institute marketing strategies in conjunction with the GM at restaurant level on an ongoing basis to suit the restaurant and its local community.
- Conduct yourself in a professional fashion at all times to promote good public and perception of the company as a whole.

**INFORMATION TECHNOLOGY**
- Keep abreast of all new Information Technology improvements affecting the restaurant operation and advice the I.T of the same.
- Pilot /Micros, Software, Windows, Word, Excel, PowerPoint.

**LICENSED PRODUCTS**
- Ensure all products meet quality standards.
- Report problems in respect of quality and availability.

**COMMUNICATON AND ADMINISTRATON**
- Ensure professionalism in all written and verbal correspondence, i.e. grammar and text.
- On a weekly and monthly basis provide the financial department with the following documents:

- Daily Cash-ups which must include all cash paid invoices with payout slip attached.
- All supplier account invoices.
- All other supplier invoices i.e. cleaning, rental, repairs & maintenance.
- Pilot/Micros purchases invoice summary (Cash only)
- Daily printout of all cash payouts.
- Daily cash payouts
- Purchases invoice summary - Accounts only
- Income Statement
- Consolidated Inventory Cost of Sale Report

**COMPANY PROFITABILITY**
- Continuously monitor and review turnover.
- Maximize turnover growth at restaurant level via wholesome operations, well trained management and staff, good local marketing strategies, turnover building initiatives and turnover building incentives.
- Ensure the proper control and planning of management controlled expenses.
- Communicate continuously cost saving initiatives to promote increased profitability.

**FOODCOST**
- To maintain a foodcost below agreed budget.

**CUSTOMER COMPLAINTS**
- To ensure that the restaurant receives zero complaints.

**PEOPLE MANAGEMENT & DEVELOPMENT**
- Manage all employees in terms of shift and functions.
- Create a positive working environment for all employees.
- Conduct regular meetings with employees to share information, discuss problems and get feedback.
- Identify potential shortcomings in your restaurant and implement the necessary training to accommodate these issues and the management thereof.

**GENERAL SUMMARY**:

- Carrying out any reasonable request or instruction made by your line manager or any other employee senior to yourself. (Discuss this with your line manager so as to ensure you understand who is senior to you).
- Assisting in any official company function of business as may be required from time to time irrespective of the day or time or venue at which such function or business takes place, provided such a request is reasonable.
- Attending all meetings and training programmes, irrespective of the time and day, which you may be instructed to be present at, provided such request is reasonable.
- Projecting a hospitable, respectful, polite, friendly and warm attitude to all employees and customers.
- Maintaining good communication skills with fellow employees, management, stakeholders and customers at all times.
- Displaying a strong “team player” approach, showing patience and respect for fellow members of staff.
- Reporting expeditiously all complaints, compliments, accidents, fire