Develop and ensure the implementation of the Restaurant?s budget and maintain approved budget to ensure all employees are working within the assigned budget by setting the required targets and responsibilities.
Develop and ensure the implementation of the Restaurant?s established policies, procedures and regulations for the work place such as health & safety, hygiene, wastage and cost control, fire prevention, etc.
Ensure that the restaurant is operating efficiently and that personnel are maintaining a high standard of food, service and health and safety.
Coordinate activities between the kitchen and dining area to ensure efficient service.
Investigate and resolve complaints regarding food quality and service, ensuring customers are satisfied at all times.
Ensure that all food and products are consistently prepared and served according to the restaurant?s recipes, portioning, cooking, food quality standards.
Review menus and analyze recipes to determine labor and overhead costs in liaison with the Cost Controller.
Achieve company objectives in sales, service, quality, appearance of FOH and sanitation and cleanliness through training of employees and creating a positive and productive working environment.
Ensure maintenance of equipment, facility, and grounds through the use of a Preventative Maintenance Plan based on Company Standards.
Ensure compliance with licensing, hygiene and health and safety legislation/ guidelines.
Identify the training needs of the Restaurant?s employees to ensure all relevant experience and knowledge is transferred to employees to ensure a highly skilled and high performance workforce.
Provide training session to new and existing Restaurant?s employees on food items & personal hygiene, food safety, safe service of food, etc. on a regular basis.
Develop and submit periodic reports to the Direct Manager pertaining to the Restaurant?s activities, operational and financial performance,repair & maintenance, profitability and issues that may arise.
