The restaurant Manager is responsible for manafing all front-of-house (FOH) operations in conjunction with the back-of-house (BOH) in the restaurant during opening, mid and closing shifts. Key responsibilities include coaching,developing and discipling team members during service, managing the guest experience to ensure that it is always up to The Gold Standard,overseeing the quality of our food and beverages and supervising the overall restaurant flow andexperience on a sgift-by-shift basis. The Manager is charged with ensuring the restaurant is executing service at the higest level and never letting standards slip. The Manager's focus is improving internal operations to solidify and optimize performance. Their responsibilities include hiring and training employees, scheduling staff, and preparing payroll.
From a business point of view, reataurant managers are responsible for meeting the restaurant's revenue and profit goals. Since most restaurants struggle to be profitable, this can be a very difficult task, and a skilled manager is required to make it happen.
For most restaurant managers, retaining good employees is difficult. The restaurant industry has a high turnover rate, and can be very hard to maintain a productive and profitable restaurant while contstantly training new employees.
Basic Task
A. Opening Closing Duties
B. Provided excellent customer service.
C. Greeting when customer in & out
D. Taking Order
E. Clean & Clearing
F. Table Setting & Resetting
1. Shift Execution
A. Perform opening, mid and closing shift duties.
B.To ensure that all competitors' initiatives/promotions are monitored
and recommendations made to Area Manager and Executive Chef
and Outlet Chef to ensure effective competition.
C. Achieves restaurant operational objectives by contributing
information and recommendations to strategid plans and reviews;
preparing and completing action plans; implementing production.
ptoductivity, quality, and customer- service standards; resolving
problems; identifying trends; determing system improvements;
implementing change.
D. To work with the Head & Executive Chef and Ares Manager on menu
planning through monitoring of food sales and introducting new
menu ideas; estimates food costs and profits; adjusts menus.
E. Publicizes the restaurant by designing and placing advertisements;
inviting food editors to review the restaurant; contacting local,
regional, and national magazines with feature ideas; encouraging
local businesses to hold social events at the restaurant.
F. Updates job knowledge by participating in educational opportunities;
reading professional publications; maintaining personnel networks;
participating in professional organzations.
G. Restaurant & Building Maintenance
H. Exercise discretion and independent judgment in facilitating zone
managment.
I. Ability to quickly and accurately and accurately identify critical
information and make indepensent judgments in accordance with the
philosophies and business practices of Edo Ichi Group of Restaurant.
2.Guest Relations Management
A. Manage guest relations and guest recovery.
B. Provide exceptional guest service, thereby setting the standard for
all employees.
C. Monitor staff performance and hold staff accountable for theor
performance, ensuring guest's experience meet The Gold Standard.
D. Weekly meeting with the entire team for Customer Feeback record
and solving ideas.
3. Personnel Management
A. Accomplishes restaurant human resource objectives by recruiting,
selecting and termination recommendations to Area Manager and
Director.
B. Perform orienting, training, assigning, scheduling, coaching,
sounselling, disciplining employees; communicating job
expectations; planning, monitoring, appraising, and reviewing job
contributions; planning and reviewing compensation
actions;enforcing policies and procedures.
C. Train. Coach, develop and discipline all front-of-house employees
through on going feedback and the establishment of performance
expectations.
D. Participate in on-going education for our team members including
creating training programs.
E. Calculate and Preparing Monthly Payroll
4. Operational Execution
A. Supervise the activities of all Bar & Restaurant team to ensure all
team members are aware of their responsibilities and are
performing all duties to a consistently high standard.
B. Management of cash handling procof department in accordance
with company policy.
C. Manage supplies deliveries, inventory, and maintain records of
invoices.
D. To communicate our services and facilities to guests as required.
E. Ensure restaurant and bar is in complete compliance with all local
regulations
F. To be aware and ensure compliance with all company policy's
regarding: Fire, Health & Safety, Hygiene, Food Hygiene, and
Customer Care & Security.
G . Observe employees to ensure the safe service of alcohol.
H. Accurately execute company initiatives and policies with
improvement to quality, service, and operations.
Knowledge, Skills and Abilities Required
- Respect
- Self-Emotional Management
- Communication Skills
- High personnal integrity, professionalism and maturity
- Self-Motivated. Must posses strong leadership skills, with demonstrated ability to build relationships and manage staff (at all levels)
- People Management & Resolving Conflict
- Excellent service skills
- Must possess a strong attention to detail
- Ability to work in a high stress, faced-paced environment
- Flexibility, Proven problem- solving abilities
- Developing Budgets
- Excellent math, reading, writing and well command on Language Skills
- Computer literacy and familiarity with restaurant management software.
Essential Physical Requirements
o Must be able to walk in speed and stand for entire shift, up to 12
hours
o Required to use hands to finger, handle, or feel,, reach whands and
arms, and talk or hear.
o Occasionally required to stoop, kneel crouch or crawl
o Must be able to lift and carry up to 5KG
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