Restaurant Manager

Job Description

Client Overview:

My client is a specialized F&B powerhouse whose success is built on targeted and innovative hospitality investments. Since 2011, they have been developing and managing a range of successful restaurant concepts that quickly gained recognition for their quality, refined flavors, and unique dining experiences.

Job Overview: 

A pivotal position at any restaurant is that of a manager. He is considered the eye of the owner. The
restaurant manager ensures that the restaurant operates efficiently and profitably while maintaining its
reputation. He is responsible for the business performance of his restaurant, as well as maintaining high
standard of food, service, and health and safety.

Key Responsibilities:

• Maintains ambiance by controlling lighting, background music, linen service, glassware,
  dinnerware, and utensil quality and placement; monitoring food presentation and service.
•  Maintain relationships with customers and staff.
• Update and use job-related knowledge.
•  Schedule staff work hours and activities.
•  Organize, plan, and prioritize.
• Make decisions, setting targets and solve problems concerning menus and staff.
•  Record information about inventory.
•  Handle food, utensils, and bookkeeping materials.
•  Monitor food preparation and cleaning methods.
•  Implement ideas or products.
• Inspect equipment and food deliveries.
•  Monitor and oversee purchases, menus, staff, and payroll.
•  Guide, direct, and train staff.
•  Perform administrative activities such as scheduling, budgeting, and payroll.
•  Handling customer enquiries and complaints.
• Taking reservations.
•  Greeting and advising customers.
• Keeping statistical and financial records.
•  Assessing and improving profitability.
•  Handling administration and paperwork.
• Making improvements to the running of the business and developing the restaurant.
•  Preparing reports at the end of the shift/week, including staff control, food control and sales.