Duties and Responsibilities
- Work together with the owner and restaurant managers in the planning, directing, and coordinating of restaurant operations
- Ensure that the operational Food and Beverage team can deliver the highest quality product and the highest financial return
- Develop, implement and evaluate systems of control, developing and updating standards
- Responsible for enforcing the agreed restaurant standards for each restaurant by conducting and managing monthly audits
- oversee the planning and execution of special events to ensure success
- Ensure relevant information is passed on to the Restaurant Managers and Assistant Managers
- assist in the planning and implementation of new ideas and menu specifications
- plays an active role in marketing the restaurant brands and devising promotional programs
- Interact with customers and ensure that their needs are met in a timely and satisfactory manner
- responsible for marketing and promoting the restaurants to maximize sales and participates in developing and implementing food promotions and new menus
People Management and Administration
- work with the human resources department to train, develop, hire, retain and fire employees
- develop and monitor staff in obtaining the highest standards of service and customer care and will take responsibility for the training, development, and monitoring of the performance of all staff
- ensure all administration procedures are accurately completed
Finance, Budget, and Procurement
- responsible for developing budgets, sales targets, control costs, and for purchasing stock
- Work closely with the Restaurant Managers to ensure correct stock levels are available at all times
- Work, and develop relationships, with external suppliers to ensure the very best reputation within the industry
- review products delivery to ensure set agreements are met and take up any shortcomings with suppliers
- manage and monitor expenditure and budget setting each year
- provide analysis on stock and sales, highlighting and acting on any anomalies
- create and operate within efficient labor budgets, tracking labor spending and providing input regarding capital projects and initiatives
- responsibility for managing and meeting all committed budgets
- Oversee the inventory and keeping financial records of purchases and sales
Food Hygiene, safety, and Sanitation
- ensure strict compliance with all relevant Hygiene and Safety legislation and requirements
- ensure and maintain staff awareness on health and safety, fire and hygiene regulations
Requirement
- College degree in food and beverage, hotel or restaurant management is preferred
- Minimum of 6-8 years of work experience in restaurant operations with hands-on experience in managing 3-5 restaurant brands
Attributes:
- Highly customer-service oriented
- A food enthusiast and up to date with the latest trends in food nutrition
- willing to work long and perhaps erratic hours, which may include nights, weekends, and holidays
- Presentable and confident
Knowledge and Skills:
- Health and safety standards and procedures
- Quality control
- Customer care
- Licensing laws
- Guest Relations
- Financial management
- Financial reporting and stock and inventory control
- Menu development
- Sales and marketing
- Recruitment and selection
- Business planning and strategy
