Restaurant Manager

Manages daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guests and employee satisfaction and maximize the financial performance in areas of responsibility.

Responsibilities:

1. Have a complete knowledge of all food & beverage served in the restaurant: the ingredients, the preparation, how items are served and with what, know your prices and know the daily specials.
2. Oversees the dining area, supervises food and beverage service staff in accordance with operating policies he/she may help establish.
3. Creates a positive team atmosphere among team members.
4. Maintains records of staff periodic manner and operating costs.
5. You are not permitted to give any personal information over the phone (e.g., phone numbers, schedules) to anyone except staff members.
6. Provides feedback and coaching to the team.
7. Understands building capability through cross training.
8. Sets high standards for appropriate team behavior on shifts.
9. Works with food and beverage staff to ensure proper food handling and food presentation procedures.
10. Handles guest complaints in the restaurant.
11. Reservation tables are to be set up in advance.
12. Schedules periodically food and beverage service staff meetings to ensure correct interpretation of policies and avail proper feedback from staff members.
13. Maintains budget and employee records, prepares payroll, pays bills, and monitors bookkeeping records.
14. Checks quality of deliveries of fresh food and baked goods.
15. Meets sales representatives to order supplies such as tableware, cooking utensils, and cleaning items.
16. Arranges for maintenance and repair of equipment and other services.
17. Total receipts and balance against sales, deposit receipts, and lock facility at the end of the day.
18. Ensures new products are executed properly following roll out.
19. Handles irate customers with a friendly and calm attitude.
20. Should be flexible in dealing with changes and problems (e.g., being short-staffed).
21. Effectively forecasts restaurant needs.
22. Shifts priorities and goals as work demands change.
23. Prioritizes tasks effectively to ensure most important tasks are completed in time.
24. Coaches team on how to exceed guest expectations.
25. Does not blame others, takes accountability for problems.
26. Proficient in using computer software to monitor inventory, track staff schedules and pay, as well as update other records.
27. Assists in planning regular and special event menus.
28. Checks the spelling errors on placards placed during buffet.
29. Checks the tables constantly where guests are seated to see if used plates, ashtrays, etc. are lying around.
30. Keeps maintenance area maintenance-free with proper checklist given to supervisors.
31. Maintains attendance of staff without errors for monthly salary.
32. Maintains records in log book for guest complaints.
33. Performs miscellaneous job-related duties as assigned.

Qualification: Hotel Management

Experience: Minimum 5 years of experience in Stand Alone Restaurants industry.

Skills:

1. Service Orientation: Actively looking at ways to help people.
2. Coordination: Adjusting actions related to others' actions.
3. Speaking: Talking to others to convey information effectively.
4. Critical Thinking: Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.
5. Monitoring: Monitoring/assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
6. Time Management: Managing one's own time and the time of others.
7. Active Listening: Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
8. Management of Material Resources: Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
9. Quality Control Analysis: Conducting tests and inspections of products, services, or processes to evaluate quality or performance.
10. Education and Training: Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
11. English Language: Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
12. Clerical: Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.