Restaurant Manager

**Team role**: **Restaurant Manager**

**Job Objectives**

**Consistently manage quality in every area of the restaurant - food, service, presentation, hygiene, staff, menu, administration and processes**
- Wear the customers shoes and implement behaviours and processes that will ensure that customer needs are met
- Keep quality at the front of your mind in all things as it is the most important aspect of who we are
- Ensure your own intimate understanding of the menu in order to ensure staff are well trained, customer queries are accurately addressed and food presentation can be monitored.
- Regularly check the plating of dishes for quality accuracy, consistency

**Ensure compliance and general management of staff according to expectations, policies and procedures**
- Manage team operationally, ensuring opening and closing times as well as start and finishing times are being adhered to
- Ensure all staff are managed according to the rules and regulations and that all staff understand the rules and regulations
- Implement efficiencies where gaps in processes and policies are identified and make suggestions for improvements
- New staff onboarded and given the tools, documents and training material required for them to enter the workplace
- Work together with kitchen to ensure speedy food delivery within standards and according to recipes
- At the beginning of each shift communicate with kitchen, and in turn front of house staff, specials, out of stock items and any other information from the kitchen
- Communicate to management team any areas of concern and address issues in real time

**Manage the administration of POS, accounts and company documentation**
- Administer supplier accounts, ensuring orders are correct, invoices are captured into pos system and prices are reflected on the system
- Manage the shift roster and communicate shifts to staff
- Ensure customer accounts are accurate, documentation is signed and filed, accounts are paid timeously as per terms and payments are captured
- Accurate cash up daily and inconsistencies or problems reported, investigated and addressed
- Ensure HR policies and procedures are executed accurately and fairly and in accordance with labour law
- Ensure HR documentation is up to date
- Manage staff documentation and information
- Ensure staff records are accurately recorded; leave, timekeeping, shifts, etc
- Wastage and breakage reports submitted monthly
- Management reporting monthly
- Recipe updates and POS data captured accurately and timeously to ensure accurate reporting
- Monthly sales reports and recommendations

**Manage stock**
- Ensure daily stock orders for restaurant and retail stock prepared
- Perform full stock take once a week and analyse results, correcting system where required and flagging areas of concern
- In collaboration with management team check items which are overstocked and suggest specials
- Adjust stock levels seasonally
- ensure that stock is being rotated and used to reduce wastage
- ensure retail stock is packed, priced and stocked
- Ensure stock, machinery and equipment is maintained, cared for and accounted for
- Receive and check stock delivered to ensure freshness and quality
- Together with kitchen team ensure food is packed away on shelves or in fridges/freezers
- Together with kitchen team manage cold chain by ensure cold goods are packed away immediately
- Together with kitchen team manage the wastage of food by checking fridges daily
- Monitor the best before dates and freshness of stock to ensure food safety

**Manage hygiene standards at all times**
- Perform checks on all areas of restaurant including outdoor and children’s area
- Ensure all shelves are unpacked, cleaned and repacked regularly and all products wiped down daily
- Ensure health and safety standards are applied to front of house and that scullers duties are managed
- Manage rodent and insect schedule
- Manage external cleaning providers and their schedules
- Ensure Miso Plus is practiced in all areas and that front of house is kept pristine and tidy
- Manage table layout
- Ensure all staff adhere to hygiene, health and safety protocols

**Train your team and encourage continuous development and ensure menu and food knowledge, standards, values and processes are practiced and understood**
- Train new and existing staff on the menu, menu changes, products in store and specials and ensure competence of team
- Encourage staff to ask questions and learn from you and the rest of the team
- Treat knowledge development as a daily task
- demonstrate attention to detail in training to ensure consistency and perfection from staff
- Communicate effectively, with all staff, any changes to processes, policies and standards
- Consistently and continuously express the company values in all that you do and impart this to the staff. How we do what we do is as important as what we do
- Constant on the job training is required, address any mistakes immediately so that they are co