Restaurant General Manager - MANKO (MOMA Group)

Restaurant management

·        Achieve restaurant operational objectives by:

o   Contributing information and recommendations to strategic plans and reviews.

o   Preparing and completing action plans for the team including daily responsibilities.

o   Implementing production, productivity, quality, and customer-service standards.

o   Resolving team issues and guest complaints.

o   Implementing changes as directed by the restaurant’s senior management.

·        Manage restaurant daily operations to ensure that it operates efficiently and profitably as per pre-set budgets and procedures.

·        Comply with restaurant SOPs and employee handbook.

·        Continuously improve operational execution through attention to detail and adherence to operating standards and philosophies, maximizing profits and minimizing costs

·        Control 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.)

·        Ensure proper and efficient communication between BOH and FOH staff.

·        Ensure adequate staffing of the restaurant at all times.

·        Be present at the restaurant’s opening and closing.

·        Ensure that all operations procedures are in line with restaurant standard operating procedures (Opening, closing, service, cleaning, etc.)

·        Stay updated on all restaurant services, entertainment, daily formulas and beverages; communicate daily changes to the team.

·        Stay updated on all restaurant policies, memos, procedures, promotions, etc. and communicate changes to the team.

·        Review the daily restaurant logbook and act when necessary.

·        Submit 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.

·        Be responsible for identifying and following up on all restaurant maintenance issues.

·        Help in any area of the restaurant when circumstances dictate.

·        Maintain 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 management

·        Control costs by reviewing waste sheets, inventory reports and purchase orders.

·        Manage all cost controls issues (food, beverage, labor, direct operating expenses) to reach targets.

·        Be responsible for the procurement cycle of the restaurant (purchasing, receiving, and storing)

·        Ensure that stock levels are always as per the set restaurant par levels and operational requirements.

·        Estimate Food & Beverage consumption to anticipate amounts to be purchased.

Personnel management

·        Ensure that employees are treated fairly and equitably; strive to improve employee retention.

·        Attend 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.

·        Hold daily and weekly briefings with the FOH and BOH teams to discuss restaurants’ operations.

·        Be responsible for employee motivation and provide recognition and guidance on conduct standards.

·        Supervise, train and evaluate assigned personnel in proper use of equipment, food preparation, menu, service, portion control, safety, sanitation standards, customer relations and related functions.

·        Supervise the reservations management.

·        Manage the employees’ weekly schedule and communicate it to the Human Resources Department

·        Manage staff and provide feedback.

·        Enforce restaurant policies and procedures.

·        Participate in the recruiting and training process of new employees.

·        Communicate performance expectations in accordance with job descriptions for each position.

·        Regularly identify training needs and submit training plan(s) to the HR Department

·        Hold regular performance appraisals with the staff and ensure corrective action is taken.

·        Create appropriate development plans based on employees’ individual strengths, development needs, career aspirations and abilities in coordination with the HR Department

·        Observe service behaviors of employees and provide feedback to individuals and higher management.

·        When necessary, initiate disciplinary measures through payroll deduction or suggest employee termination when applicable.

·        Supervise FOH and BOH employees and ensure daily checklists have been completed by the appropriate employees.

·        Coordinate with the HR Department on employee-related topics (reporting to work, payroll, leaves, absences, training, evaluations, etc.)

Accounting

·        Meet restaurant financial objectives.

·        Assist with the preparation of the annual budget.

·        Control product inventory and order supplies and materials; control all supplier purchase invoices in coordination with the Finance and Accounting Department

·        Secure all storage and cash handling areas to minimize risk and loss.

·        Monitor daily sales and compare revenues and expenses to the forecasted budget.

·        Review the daily POS sales report and approve any discounts/complimentary food offered to guests.

·        Approve of and sign the daily deposit of restaurant cash (daily sales)

·        Over-sign bank and other receipts, bills and checks for purchases to record expenses and available cash.

·        Maximize restaurant sales profitability by ensuring portion control, monitoring accuracy of charges and training staff on selling techniques: suggestive selling and/or upselling.

·        Prepare cash drawers.

Guest service

·        Obtain guest feedback on their overall experience, and take action/follow up when necessary.

·        Manage service delivery to ensure excellence from guest arrival to departure.

·        Visit tables to ensure guest satisfaction and handle complaints; respond promptly to special requests.

·        Ensure timely delivery of guest orders.

·        Be knowledgeable about restaurant services, entertainment, formulas, menu, and concept to be able to inform guests and answer any related questions.

·        Review guest satisfaction results (collected through multiple-visits guests’ feedback) with employees to develop appropriate corrective action.

·        Identify guests’ preferences to anticipate their needs.

Administration

·        Ensure that all daily administrative tasks are completed effectively and in a timely manner.

·        Be responsible for approving employees’ weekly schedules and ensure all employees adhere to them.

Ensure that disciplinary procedures and documentation are completed according to standards