Restaurant Manager A Lebanese Restaurant

Job Description

Restaurant management úÿÿÿÿÿÿÿÿAchieve 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.úÿÿÿÿÿÿÿÿManage restaurant daily operations to ensure that it operates efficiently and profitably as per pre-set budgets and procedures.úÿÿÿÿÿÿÿÿComply with restaurant SOPs and employee handbook.úÿÿÿÿÿÿÿÿContinuously improve operational execution through attention to detail and adherence to operating standards and philosophies, maximizing profits and minimizing costsúÿÿÿÿÿÿÿÿControl 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.)úÿÿÿÿÿÿÿÿEnsure proper and efficient communication between BOH and FOH staff.úÿÿÿÿÿÿÿÿEnsure adequate staffing of the restaurant at all times.úÿÿÿÿÿÿÿÿBe present at the restaurant?s opening and closing.úÿÿÿÿÿÿÿÿEnsure that all operations procedures are in line with restaurant standard operating procedures (Opening, closing, service, cleaning, etc.)úÿÿÿÿÿÿÿÿStay updated on all restaurant services, entertainment, daily formulas and beverages; communicate daily changes to the team.úÿÿÿÿÿÿÿÿStay updated on all restaurant policies, memos, procedures, promotions, etc. and communicate changes to the team.úÿÿÿÿÿÿÿÿReview the daily restaurant logbook and act when necessary.úÿÿÿÿÿÿÿÿSubmit 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.úÿÿÿÿÿÿÿÿBe responsible for identifying and following up on all restaurant maintenance issues.úÿÿÿÿÿÿÿÿHelp in any area of the restaurant when circumstances dictate.úÿÿÿÿÿÿÿÿMaintain a favorable relationship with all restaurant employees to foster and promote a cooperative and harmonious working climate conducive to maximizing morale, productivity and efficiency.Procurement managementúÿÿÿÿÿÿÿÿControl costs by reviewing waste sheets, inventory reports and purchase orders.úÿÿÿÿÿÿÿÿManage all cost controls issues (food, beverage, labor, direct operating expenses) to reach targets.úÿÿÿÿÿÿÿÿBe responsible for the procurement cycle of the restaurant (purchasing, receiving, and storing)úÿÿÿÿÿÿÿÿEnsure that stock levels are always as per the set restaurant par levels and operational requirements.úÿÿÿÿÿÿÿÿEstimate Food & Beverage consumption to anticipate amounts to be purchased.Personnel management úÿÿÿÿÿÿÿÿEnsure that employees are treated fairly and equitably; strive to improve employee retention.úÿÿÿÿÿÿÿÿAttend 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.úÿÿÿÿÿÿÿÿHold daily and weekly briefings with the FOH and BOH teams to discuss restaurants? operations.úÿÿÿÿÿÿÿÿBe responsible for employee motivation and provide recognition and guidance on conduct standards.úÿÿÿÿÿÿÿÿSupervise, train and evaluate assigned personnel in proper use of equipment, food preparation, menu, service, portion control, safety, sanitation standards, customer relations and related functions.úÿÿÿÿÿÿÿÿSupervise the reservations management.úÿÿÿÿÿÿÿÿManage the employees? weekly schedule and communicate it to the Human Resources DepartmentúÿÿÿÿÿÿÿÿManage staff and provide feedback.úÿÿÿÿÿÿÿÿEnforce restaurant policies and procedures.úÿÿÿÿÿÿÿÿParticipate in the recruiting and training process of new employees.úÿÿÿÿÿÿÿÿCommunicate performance expectations in accordance with job descriptions for each position.úÿÿÿÿÿÿÿÿRegularly identify training needs and submit training plan(s) to the HR DepartmentúÿÿÿÿÿÿÿÿHold regular performance appraisals with the staff and ensure corrective action is taken.úÿÿÿÿÿÿÿÿCreate appropriate development plans based on employees? individual strengths, development needs, career aspirations and abilities in coordination with the HR DepartmentúÿÿÿÿÿÿÿÿObserve service behaviors of employees and provide feedback to individuals and higher management.úÿÿÿÿÿÿÿÿWhen necessary, initiate disciplinary measures through payroll deduction or suggest employee termination when applicable.úÿÿÿÿÿÿÿÿSupervise FOH and BOH employees and ensure daily checklists have been completed by the appropriate employees.úÿÿÿÿÿÿÿÿCoordinate with the HR Department on employee-related topics (reporting to work, payroll, leaves, absences, training, evaluations, etc.)Accounting úÿÿÿÿÿÿÿÿMeet restaurant financial objectives.úÿÿÿÿÿÿÿÿAssist with the preparation of the annual budget.úÿÿÿÿÿÿÿÿControl product inventory and order supplies and materials; control all supplier purchase invoices in coordination with the Finance and Accounting DepartmentúÿÿÿÿÿÿÿÿSecure all storage and cash handling areas to minimize risk and loss.úÿÿÿÿÿÿÿÿMonitor daily sales and compare revenues and expenses to the forecasted budget.úÿÿÿÿÿÿÿÿReview the daily POS sales report and approve any discounts/complimentary food offered to guests.úÿÿÿÿÿÿÿÿApprove of and sign the daily deposit of restaurant cash (daily sales)úÿÿÿÿÿÿÿÿOver-sign bank and other receipts, bills and checks for purchases to record expenses and available cash.úÿÿÿÿÿÿÿÿMaximize restaurant sales profitability by ensuring portion control, monitoring accuracy of charges and training staff on selling techniques: suggestive selling and/or upselling.úÿÿÿÿÿÿÿÿPrepare cash drawers.Guest serviceúÿÿÿÿÿÿÿÿObtain guest feedback on their overall experience, and take action/follow up when necessary.úÿÿÿÿÿÿÿÿManage service delivery to ensure excellence from guest arrival to departure.úÿÿÿÿÿÿÿÿVisit tables to ensure guest satisfaction and handle complaints; respond promptly to special requests.úÿÿÿÿÿÿÿÿEnsure timely delivery of guest orders.úÿÿÿÿÿÿÿÿBe knowledgeable about restaurant services, entertainment, formulas, menu, and concept to be able to inform guests and answer any related questions.úÿÿÿÿÿÿÿÿReview guest satisfaction results (collected through multiple-visits guests? feedback) with employees to develop appropriate corrective action.úÿÿÿÿÿÿÿÿIdentify guests? preferences to anticipate their needs.AdministrationúÿÿÿÿÿÿÿÿEnsure that all daily administrative tasks are completed effectively and in a timely manner.úÿÿÿÿÿÿÿÿBe 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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