Restaurant General Manager

Key Responsibilities:

• To manage the outlet as an independently profitable unit and set performance standards for guests service
• To manage the outlet as a separate profit center, assuming responsibility for all revenues and expenses.
• To maximize profitability of the outlet by increasing turnover (revenue and covers) as a first priority and controlling costs as second priority
• To prepare with the Outlet Manager an annual operating budget which will form part of business plan
• To ensure that the outlets operational budget is strictly adhered to and that all costs are strictly controlled.
• Looking after Companies Tie ups and public Relation at Restaurant level.
• Making MIS report, Customer Handling, Taking Guest Feedback regarding quality of food.
• Formulating Reports-Cost Analysis, Daily Sales Reports, Breakage Analysis,
  Expense statement, daily/weekly/monthly profit and loss Report to determine future action
• Taking briefing of staff before staffing the each Shift.
• Co coordinating departments on upkeep and maintenance of the area.
• To build and efficient team of employees by taking an active interest in their welfare, safety and development.
• To supervise employees within the department to see whether the correct standards and methods of service are maintained as stated in the operational manual.
• To ensure employees have a complete understanding of restaurant policy relating to fire, hygiene, health and safety.
• To communicate guest and staff feedback.
• To ensure thorough training is given to all staff members that the employees have the necessary skills to perform their duties with maximum efficiency.

Candidate Profile

• Candidate should have experience 6+ years of working experience in F & B industry.
• Excellent communication skills
• Decent and well groomed, Presentable.
• Understand customer’s need and requirement.
• Self-motivated & Good team player.