JOB DESCRIPTION DUTIES AND ROLE
- RM is a responsible bridge between the employees and the management ( Owners of the business) and his primary duties are as follows:-
- Oversee and manage all areas of the restaurant and make urgent decisions with or without a prior discussion with the management.
- Briefing the asst restaurant manager on financial objectives by forecasting requirements ; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
- Transferring his skills to and sharing his experiences with the assistant restaurant manager.
- Reporting to the management on almost all the aspects of the business.
- Negotiating contracts and commissions with various online delivery and reservations partners like foodpanda, deliveroo, Grabfood, Chope, Quandoo etc.
- Updating the menus on the portals and managing the customers refund requests
- Publicizing the restaurant by designing and placing advertisements, inviting food editors to review the restaurant, contacting local magazines with feature ideas, encouraging local businesses to hold social events at the restaurant.
- Monitoring the restaurants image on various social media accounts & replies for the same
- Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews, preparing and completing action plans, implementing production, productivity, quality and customer service standards, resolving problems, identifying trends, determining system improvements, implementing change.
- Planning menu in coordination with the production team ( chefs & Cooks ).
- Analyzing monthly sale reports, inventory reports ( by menu item, best seller, day, week and month.
- Keeping track of the licenses and informing the management for their timely renewals
- Coordinating with other department heads for smooth operation.
- Managing manpower - advertising jobs, selecting candidates, negotiating salaries, and ensuring minimal attrition of staff for a long term employment and retention.
- Develop employees by providing ongoing training and upgrading them on the feedbacks and performance reviews from their supervisors / seniors and thus implementing a good career growth program.
- Assessing the requisition request for expensive equipments, tools, cookware, cutlery, crockery etc and giving the necessary approvals.
- Random screening of purchase invoices in terms of quantities and prices.
- Random checks and mystery shopping to ensure the food quality and delivery time.
EDUCATION EXPERIENCE AND SKILLS
· Bachelors degree in hotel / hospitality management.
· Minimum 5 years experience in the North Indian specialty Restaurant
- Must be bilingual in English and at least one Indian dialect
- Advanced knowledge of the North Indian Cuisine
- Excellent interpersonal, communication and presentation skills
- At least an intermediate level of IT skills (MS Word, Excel, Power Point)
- Must be able to work on weekends(Friday, Saturday & Sunday) and Public Holidays
- Must be physically fit
- Must be able to working in Rotation shifts
- Able to work under pressure and meet designated KPIs
· Must have a spirit / affection towards team work
- Must be able to work in shifts till late night
- Must be able to work odd hours and reachable at all times
- Previous experience in establishing and managing a team of business development executives will be an added advantage
- Strong and business acumen with the ability to get on with people at all levels and influence them
- Must be able to work under pressure and meet designated KPIs
· Must have the skills to handle employee conflicts and problems
- Must have experience in organizing big events and indoor / outdoor caterings
