Restaurant Manager

Job Description and Responsibilities

Top Line & bottom line

• Responsible for achieving weekly, monthly & annual budget sales targets for the restaurants.
• Responsible for achieving budgeted profitability for the restaurants.

Food cost and wastage control

• Controlling food cost by ensuring the correct in house recipe is followed.
• Portion control, Recipe checks and Minimizing Wastage.

Team Management -

• Managing the complete manpower of various department (front office, kitchen, housekeeping, delivery, valet services & security)
• Leading, mentoring & monitoring the performance of the team to ensure efficiency in process operations and Keeping team motivated all the time.
• Identifying, training, coaching and preparing possible good staff to take on more responsibility within the Company.
• Setting up individual & team targets and helping them to achieve the same.
• Doing manpower planning / shift schedule and Leave calendar planning and leave approvals for restaurant staff.

Accounting -

• Insuring safety of cash deposit & safety in the restaurant.
• Preparing monthly & weekly petty cash expense vouchers. Monitoring petty cash expense voucher submission & reimbursement as per schedule so that restaurants do not short of patty cash advance

Cost Control -

• Controlling and monitoring general restaurants and ensuring the same within the approved budget.
• Monitoring consumption of gas, electricity, delivery bike fuel, generator diesel etc.
• Minimize local raw material purchase to reduce cost of purchase

Inventory Management -

• Forecasting inventory needs and liaising with the procurement teams for the same
• To ensure that supplies are properly used and accounted for to prevent wastage and loss and to keep them within budget limit.
• Preparing & authorization of all GRN for complete Raw material purchase at restaurant level.
• Continuously monitoring Food cost, Wastage, Staff Food consumption & cleaning materials.
• Maintaining FIFO (First In First Out) policy.
• Monitoring restaurants food ordering & stock level. Monitoring quality of raw material (Vegetables, Fruits & other food items) supply.
• Doing surprise stock checks.
• Doing physical stock verification every month end and ensuring correct physical stock entry in the software.
• Validating system v/s physical stock after inventory is done.

Formats, Checklist & Reports-

• Monitoring format, checklist & Reports for better operational control.
• Maintaining and verification of daily, Weekly & monthly reports.
• Monitoring of all checklists from various departments

Cleaning & Hygiene-

• Maintaining & monitoring cleaning checklist scheduling & monitoring daily, weekly & monthly cleaning schedule.
• Ensuring that the restaurant's entire area is clean all the time & kept tidy.

Restaurant Sales & Operation

• Working with and driving the restaurant team.
• Continuously monitoring service standards & sharing feedback with the team.
• Sharing sales data and sales trends with the team and doing effective planning.
• Sharing all findings with the team on sales, service, food quality & quantity, stock management, guest feedback & general upkeep of the restaurant.
• Setting up daily staff meeting guidelines & monitoring.
• Taking direct guest feedback on the floor as much as possible and to have a direct dialogue with Guests on food and services
• Dealing with and resolving guest complaints.
• Consistency on production and services.
• Ensuring timely communication with reporting manager for renewal of restaurants all license