Restaurant General Manager - MIMOSA (MOMA Group)

Job Description

Restaurant management ÿÿÿÿÿÿÿÿAchieve restaurant operational objectives by:oÿÿÿContributing information and recommendations to strategic plans and reviews.oÿÿÿPreparing and completing action plans for the team including daily responsibilities.oÿÿÿImplementing production, productivity, quality, and customer-service standards.oÿÿÿResolving team issues and guest complaints.oÿÿÿImplementing changes as directed by the restaurant?s senior management.ÿÿÿÿÿÿÿÿManage restaurant daily operations to ensure that it operates efficiently and profitably as per pre-set budgets and procedures.ÿÿÿÿÿÿÿÿComply with restaurant SOPs and employee handbook.ÿÿÿÿÿÿÿÿContinuously improve operational execution through attention to detail and adherence to operating standards and philosophies, maximizing profits and minimizing costsÿÿÿÿÿÿÿÿControl both FOH and BOH operations (including but not limited to product quality and presentation, staff/workplace health and safety, service standards, maintenance and hygiene of facilities, equipment, etc.)ÿÿÿÿÿÿÿÿEnsure proper and efficient communication between BOH and FOH staff.ÿÿÿÿÿÿÿÿEnsure adequate staffing of the restaurant at all times.ÿÿÿÿÿÿÿÿBe present at the restaurant?s opening and closing.ÿÿÿÿÿÿÿÿEnsure that all operations procedures are in line with restaurant standard operating procedures (Opening, closing, service, cleaning, etc.)ÿÿÿÿÿÿÿÿStay updated on all restaurant services, entertainment, daily formulas and beverages; communicate daily changes to the team.ÿÿÿÿÿÿÿÿStay updated on all restaurant policies, memos, procedures, promotions, etc. and communicate changes to the team.ÿÿÿÿÿÿÿÿReview the daily restaurant logbook and act when necessary.ÿÿÿÿÿÿÿÿSubmit to the Managing Director a monthly report including but not limited to sales, guest satisfaction, actual performance versus forecasted, operational concerns and suggestions for improvement.ÿÿÿÿÿÿÿÿBe responsible for identifying and following up on all restaurant maintenance issues.ÿÿÿÿÿÿÿÿHelp in any area of the restaurant when circumstances dictate.ÿÿÿÿÿÿÿÿMaintain a favorable relationship with all restaurant employees to foster and promote a cooperative and harmonious working climate conducive to maximizing morale, productivity and efficiency.ÿProcurement managementÿÿÿÿÿÿÿÿControl costs by reviewing waste sheets, inventory reports and purchase orders.ÿÿÿÿÿÿÿÿManage all cost controls issues (food, beverage, labor, direct operating expenses) to reach targets.ÿÿÿÿÿÿÿÿBe responsible for the procurement cycle of the restaurant (purchasing, receiving, and storing)ÿÿÿÿÿÿÿÿEnsure that stock levels are always as per the set restaurant par levels and operational requirements.ÿÿÿÿÿÿÿÿEstimate Food & Beverage consumption to anticipate amounts to be purchased.ÿPersonnel management ÿÿÿÿÿÿÿÿEnsure that employees are treated fairly and equitably; strive to improve employee retention.ÿÿÿÿÿÿÿÿAttend monthly meetings with all heads of departments to discuss and communicate general issues regarding operations, including monthly sales, budget, future goals, changes in management or structure.ÿÿÿÿÿÿÿÿHold daily and weekly briefings with the FOH and BOH teams to discuss restaurants? operations.ÿÿÿÿÿÿÿÿBe responsible for employee motivation and provide recognition and guidance on conduct standards.ÿÿÿÿÿÿÿÿSupervise, train and evaluate assigned personnel in proper use of equipment, food preparation, menu, service, portion control, safety, sanitation standards, customer relations and related functions.ÿÿÿÿÿÿÿÿSupervise the reservations management.ÿÿÿÿÿÿÿÿManage the employees? weekly schedule and communicate it to the Human Resources DepartmentÿÿÿÿÿÿÿÿManage staff and provide feedback.ÿÿÿÿÿÿÿÿEnforce restaurant policies and procedures.ÿÿÿÿÿÿÿÿParticipate in the recruiting and training process of new employees.ÿÿÿÿÿÿÿÿCommunicate performance expectations in accordance with job descriptions for each position.ÿÿÿÿÿÿÿÿRegularly identify training needs and submit training plan(s) to the HR DepartmentÿÿÿÿÿÿÿÿHold regular performance appraisals with the staff and ensure corrective action is taken.ÿÿÿÿÿÿÿÿCreate appropriate development plans based on employees? individual strengths, development needs, career aspirations and abilities in coordination with the HR DepartmentÿÿÿÿÿÿÿÿObserve service behaviors of employees and provide feedback to individuals and higher management.ÿÿÿÿÿÿÿÿWhen necessary, initiate disciplinary measures through payroll deduction or suggest employee termination when applicable.ÿÿÿÿÿÿÿÿSupervise FOH and BOH employees and ensure daily checklists have been completed by the appropriate employees.ÿÿÿÿÿÿÿÿCoordinate with the HR Department on employee-related topics (reporting to work, payroll, leaves, absences, training, evaluations, etc.)ÿAccounting ÿÿÿÿÿÿÿÿMeet restaurant financial objectives.ÿÿÿÿÿÿÿÿAssist with the preparation of the annual budget.ÿÿÿÿÿÿÿÿControl product inventory and order supplies and materials; control all supplier purchase invoices in coordination with the Finance and Accounting DepartmentÿÿÿÿÿÿÿÿSecure all storage and cash handling areas to minimize risk and loss.ÿÿÿÿÿÿÿÿMonitor daily sales and compare revenues and expenses to the forecasted budget.ÿÿÿÿÿÿÿÿReview the daily POS sales report and approve any discounts/complimentary food offered to guests.ÿÿÿÿÿÿÿÿApprove of and sign the daily deposit of restaurant cash (daily sales)ÿÿÿÿÿÿÿÿOver-sign bank and other receipts, bills and checks for purchases to record expenses and available cash.ÿÿÿÿÿÿÿÿMaximize restaurant sales profitability by ensuring portion control, monitoring accuracy of charges and training staff on selling techniques: suggestive selling and/or upselling.ÿÿÿÿÿÿÿÿPrepare cash drawers.ÿGuest serviceÿÿÿÿÿÿÿÿObtain guest feedback on their overall experience, and take action/follow up when necessary.ÿÿÿÿÿÿÿÿManage service delivery to ensure excellence from guest arrival to departure.ÿÿÿÿÿÿÿÿVisit tables to ensure guest satisfaction and handle complaints; respond promptly to special requests.ÿÿÿÿÿÿÿÿEnsure timely delivery of guest orders.ÿÿÿÿÿÿÿÿBe knowledgeable about restaurant services, entertainment, formulas, menu, and concept to be able to inform guests and answer any related questions.ÿÿÿÿÿÿÿÿReview guest satisfaction results (collected through multiple-visits guests? feedback) with employees to develop appropriate corrective action.ÿÿÿÿÿÿÿÿIdentify guests? preferences to anticipate their needs.ÿAdministrationÿÿÿÿÿÿÿÿEnsure that all daily administrative tasks are completed effectively and in a timely manner.ÿÿÿÿÿÿÿÿBe responsible for approving employees? weekly schedules and ensure all employees adhere to them.Ensure that disciplinary procedures and documentation are completed according to standards

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