Job Description

Job Summary

• Plan and direct all restaurant operations.
• Maintain high standards of food, service, health and safety, ensure the efficient and profitable business performance of the restaurant and the optimal utilization of staff and resources.

Responsibilities

• Set operating goals and objectives
• Assess staffing requirements and recruit staff when needed
• Train and coach staff
• Prepare and implement standard operating procedures
• Manage staff performance in accordance with established standards and procedures
• Ensure staff know and adhere to established codes of practice
• Organize and monitor staff schedules
• Maintain employee records
• Co-ordinate restaurant operations during each shift
• Monitor adherence to health, safety and hygiene standards in kitchen and restaurant
• Keep records of health and safety practices
• Ensure compliance with restaurant security procedures
• Ensure alcohol regulations are adhered to.
• Interact with customers
• Advise customers on food and beverage choices
• Oversee the preparation of food and beverage items
• Ensure adherence to set recipes
• Ensure quality of food and beverage presentation
• Observe the size of food portions and preparation quantities to minimize waste
• Interact with customers to ensure all inquiries and complaints are handled promptly
• Plan and coordinate menus
• Analyze food and beverage costs and assign menu prices
• Total restaurant receipts and reconcile with sales
• Ensure cash management procedures are completed accurately
• Set and monitor budgets
• Analyze budget variances and take corrective actions
• Establish and implement financial controls
• Implement and oversee cost-cutting measures
• Plan and monitor restaurant sales and revenue
• Organize and supervise marketing and promotional activities
• Maintain business records
• Prepare and analyze management reports
• Determine and execute operating improvements
• Check and order supplies of non-food items
• Identify and estimate food and beverage supply requirements and place orders with suppliers
• Negotiate purchase prices and develop preferred suppliers
• Schedule food and beverage deliveries
• Check the quality of deliveries and documentation
• Ensure the correct storage of supplies.
• Arrange for maintenance and repairs of equipment and services
• Identify and evaluate competitors
• Keep current with trends in the restaurant industry.

Knowledge and Experience

• 10 years’ experience
• Tertiary qualification or more preferred
• Previous experience in food and beverage management
• In-depth working knowledge of alcoholic and non-alcoholic beverages
• In-depth working knowledge of food preparation and presentation
• Experience in staff management and development
• Knowledge of basic accounting principles and practices
• Experience in analyzing financial data
• Knowledge of planning and forecasting.
• Track record of managing inventory and cost control.
• Knowledge of administrative procedures.
• Able to use relevant computer applications.

Key Skills and Competencies:

• Decision-making
• Judgment
• Problem analysis and problem-solving
• Planning and organizing
• Resource management
• Communication
• Customer service focus
• Quality orientation
• Teamwork
• Adaptability
• Flexibility.
• High energy level.
• Stress tolerance.