Restaurant Manager at Corporate Staffing

Key Responsibilities

• Ensure the restaurant’s financial objectives by preparing strategic and annual forecasts and budgets.
• Develop and implement marketing plans and community relations programs to attract customers.
• Inventory control and management
• Maintain operations by developing and implementing policies and standard operating procedures
• Maintain patron satisfaction by monitoring food, beverage, and service offerings, initiating improvements and building relationships with preferred patrons.
• Accomplish the restaurant’s human resource objectives by recruiting and reviewing job contributions;
• Maintain safe, secure, and healthy facility environment by establishing and enforcing sanitation standards and procedures.
• Deal with Suppliers / Vendors for quality products and provide performance assessment of vendors
• Inspect restaurant for cleanliness, ambience, service readiness, staff grooming & hospitality culture.
• Carrying out random inspection of stores (F & B / Kitchen) to check the stock in hand (quality, par stock levels, expiry etc.) with the Chef.
• Responsible for legalization, Occupational Health & Safety Act, fire regulations and other legal requirements.
• Monitor emerging trends in the restaurant industry to stay up to date and relevant.
• Set weekly and monthly sales performance and quality targets and ensuring they are achieved.
• Prepare reports on weekly sales updates, staff performance and marketing activities effectiveness.
• Support the chef and the F&B Controller in menu planning.
• Coordinate the entire operation of the restaurant during scheduled shifts
• Respond to customer complaints in a professional and courteous manner.
• Organize and supervise staff shifts.
• Continuous assessment training to ensure staff operate and work efficiently to reduce the amount of assisted staff e.g. casuals.

Requirements

• Degree or Diploma in Hotel & Restaurant Management or a related field
• Experience in Food and Beverage service.
• Minimum 3 years’ in management or supervisory level 
• Experience in cashiering and a barista will be an added advantage
• Must be willing to work flexible schedules including weekends and holidays
• Must be computer literate
• Conversant with POS system
• Highly conversant with HACCP regulations as well as safety policies
• Knowledge in budgeting, forecasting and management of costs
• Be conversant with advanced principles of food and beverage management, revenue management and cost control.