Restaurant Manager

Job Description

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