Job Summary:
The role of the Restaurant Manager is to ensure outlet operations are professionally conducted, operational efficiency, top customer services and ensure profitability of the outlet.
Main Duties and Responsibilities:
The role of the Restaurant Manager is to ensure successes of all operational matters. By providing operational leadership and guidance with the aim of achieving remarkable customer satisfaction, service deliveries, product consistency and adherence to all restaurants and operating standards.
The position acts as a key role, ensuring an authentic Berlin 65 experience that offers guests a deviation from the ordinary. The role is based in the field (hands-on approach) and works directly with the Senior Leadership. Ensuring transparent internal and external communication, satisfaction, productivity, maximisation of financial performance, resources, and effective controls.
Likewise work in collaboration with the Directors, HR, Marketing, Executive Head Chef and other interdepartmental parties ensuring promotions, concepts, product availability and disseminated.
1. Human Resources Assistance
- Recruit & select staff that meet set expectations and are suited to work in a customer-oriented environment, as well as embracing teamwork and positivity.
- Create a good working environment and develop subordinates by identifying areas of training needs and actions to support it.
- Orientate and train employees and ensure that everyone has a complete understanding of the company’s F&B menus, service standards and policies.
- Manage an efficient team of kitchen and service staff by taking an active interest in their welfare and development.
2. Operational Assistance
- Ensure daily opening and closing duties in the outlet are properly executed.
- Manage, direct and co-ordinate all operation-related activities in a proficient and pleasant method.
- Maintain high level of customer service by embracing Service Excellence as per QSC standards and uphold compliances.
- Ensure overall restaurant image is maintained and the brand is well represented. Report faulty equipment, signages and provide suggestions/quotations for speedy repair.
- Work closely with HR for staffing matters.
- Communicate daily and act as liaison between operations staff and management.
- Ensure that POS system is operational and accurate at all times.
- Provide co-ordination and services for both kitchen and service.
- Report on time, in proper uniform and grooming. Likewise ensure your team members are correct dressed and groomed.
- Provide suggestion or develop new SOPs to improve on operation and service sequences.
- Execute any other duties as requested by immediate superiors.
3. Financial Assistance
- Achieve Business KPIs set by management.
- Achieve daily and monthly sales target.
- Ensure that the outlet budget is strictly adhered to and that all costs are controlled including Shop Expense, Cost of Goods & Cost of Labour.
- Produce an accurate monthly stock take, control, and report wastages, and any other form of loss, breakages or complimentary offers.
- Managing daily sales transactions, cash float and deposits.
- Monitor handling of dining vouchers, discount, cash, petty cash, and tips in the outlet is adhere to company’s cash handling policy and guidelines.
- Manage overall manpower planning, including planning daily duty roster on StaffAny to ensure optimum use of manpower in the outlet.
- Verify OT, OIL and Casual Labour hours monthly. Ensure leave calendar planning for all FOH personnel.
4. Administration Assistance
- Ensure that all the supplies and stocks in the outlet are sufficient for the day-to-day operations. Ensure per-stock is aligned with business needs.
- Monitor proper ordering, receiving, storage procedures are being followed.
- Maintain an attractive and orderly appearance in the outlet.
5. Promotion Assistance
- Motivate, guide, and train the staff in upselling food and beverage items. As well as product knowledge.
- Attend to guest requests and attend to guest complaints as required.
- Ensure that all staff are properly informed on promotions, 86 and information related to best customer services.
Job Specifications:
Skills
- Possess effective management skills.
- Good command of spoken English.
- Any additional language (eg. German) is an added advantage.
- PC literate with knowledge in MS Office.
Education
- Min. Diploma/Degree in F&B management or any related field.
Experience
- At least 6 years of experience management in Food and Service Operations.
Competency Profile:
- Interpersonal – Teamwork
- Leadership – Coaching, Delegating Responsibility,
- Building and Driving Team
- Business Management – Managing Work,
- Setting and Reviewing Performance
- Personal Attributes – Integrity, Driving for Results
*This description is a general statement of required major duties and responsibilities performed on a regular and continuous basis. Job roles and responsibilities may be revised from time to time to support business growth and needs.
