Restaurant Manager
Job Description
<p>Effectively manage restaurant operations in accordance with company standards to ensure guest satisfaction and fulfillment of the financial plan</p><p> </p><p><strong>HR</strong></p><p><em>Recruiting</em></p><p>Conduct interviews with floor staff, oversee the selection process for kitchen, counter and technical staff</p><p>Conduct interviews with floor staff, supervise the process of selecting employees to work in the kitchen, counter and technical staff.</p><p>Attract the flow of applicants from other sources as well, if necessary</p><p> </p><p><em>Adaptation and Training</em></p><p>Organize and supervise the onboarding of all new employees; create a training program for appropriate positions in team with the barista and chef;</p><p>Organize and supervise the training of all new employees according to the training program for the respective specialty. If necessary, organize cross-training for manager, sous chef positions.</p><p>Ensure the professional development of employees</p><p>When introducing a new menu, organize training and mandatory tastings for employees.</p><p> </p><p><em>Taking care of the employees</em></p><p>Ensure compliance with labor laws and company standards (breaks, shift lengths) as well as occupational health and safety regulations.</p><p>To conduct regular communications with the personnel (feedback on work results – week/month; marking of growth areas; feedback in the moment on effective solution of problem/conflict/non-standard situations)</p><p>Motivate employees financially and non-financially, manage their career growth</p><p>Provide team building activities</p><p>Provide and maintain high quality staff meals</p><p>Provide employees with uniforms</p><p>Assist employees in resolving conflict situations at work</p><p> </p><p><em>Firing</em></p><p>If necessary, terminate employees, preserving the image of the company </p><p>If an employee initiates his or her own dismissal, identify and analyze the reasons for the dismissal, conduct exit interviews</p><p><br></p><p><br></p><p><strong>Guest service</strong></p><p>Compose guest contact points, guest path</p><p>Ensure excellent guest contact points</p><p>Develop and enforce guest service standards</p><p>Provide shift management by managers</p><p> Communicate personally with guests in the room and through other communication channels to increase guest satisfaction.</p><p>Respond to feedback on social media, across all communication channels.</p><p>By personal example, create a culture of interaction with guests and provide a comfortable atmosphere for collecting feedback from guests. Know regular guests by name.</p><p> Personally participate in the planning sessions, conduct a mixed weekly planning session for all positions, work on continuous quality improvement</p><p> Work with guest feedback: respond to complaints, find and correct causes of dissatisfaction, keep records of verbal guest feedback</p><p> Maintain and disseminate the company’s corporate culture by discussing the Company’s philosophy, case studies. Use values posters when decorating workspace.</p><p> Provide ancillary services (interaction with delivery services, take-away sales)</p><p> Ensure cleanliness in all areas of the restaurant,</p><p> </p><p> </p><p><strong>Facility operation</strong></p><p>Ensure safe operation of the restaurant premises</p><p>Cooperate with the management company of the building where the restaurant is located.</p><p>Ensure a presentable appearance of the hall and outbuildings, summer veranda. Timely initiate repairs</p><p>Control the proper working order of the engineering systems, timely perform technical maintenance, timely make requests for repairs</p><p>Oversee the timely maintenance of IT equipment and the replacement of the decommissioned equipment. Prevent cluttering of the server drawer. timely Make requests for repairs</p><p>Control the timeliness of garbage collection</p><p>Control the timeliness and quality of window cleaning</p><p>Ensure proper care of the plants in the restaurant and on the summer veranda</p><p>Supervise the cleanliness of signage, day/night lighting of the restaurant.</p><p> </p><p> </p><p><strong>Prepare meals and drinks</strong></p><p>Ensure that kitchen and bar staff meet standards and follow cooking techniques</p><p>Ensure adequate inventory is available. Create and execute procedures for Orders, Receipts, and Returns.</p><p>Ensure workstations are equipped with necessary equipment and supplies, maintain equipment as directed, supervise timely maintenance as per schedules. Train employees and supervise use of equipment as directed</p><p>Ensure food safety</p><p> </p><p> </p><p><strong>Expense Management</strong></p><p>Make a business forecast and take IT into account when scheduling.</p><p>Follow work scheduling procedures for all categories of employees. Improve labor productivity. Develop and ensure compliance with the normative payroll.</p><p>Control losses: write off products. Ensure products are ordered in accordance with sales forecasts. supervise competent storage. perform monthly (more often if necessary) inventory counts. Fulfill standards for write-offs and inventory counts.</p><p>Prevent damage to equipment.</p><p>Control losses: broken crockery. supervise careful use and proper washing. Manage inventory. take measures not to exceed the norm for writing off dishes</p><p>Control losses: consumables. Ensure efficient use of materials, ensure norms are met.</p><p>Ensure the economic security of the restaurant, take measures to reduce the risk of penalties from the inspection authorities. Maintain confidentiality and do not disclose trade secrets.</p><p>Control the availability of necessary legal documents in the restaurant</p><p>Prevent theft in the restaurant</p><p>Cooperate with inspection authorities, take measures to reduce losses</p><p> </p><p> </p><p><strong>Cash discipline</strong></p><p>Be personally responsible for the restaurant’s cash proceeds until collection, not allowing persons without the proper level of access to the process</p><p> </p><p> </p><p><strong>Marketing</strong></p><p>Initiate marketing activities, create products to increase brand awareness, guest loyalty and restaurant revenue</p><p>perform local marketing</p><p>Regularly Conduct recertification of potential client companies to the development of delivery; analyze events with the possibility of pop-up participation; implement these events.</p><p> </p><p>Second part – participation and control of openings:</p><p>Working on sourcing food vendors (in team with chef and barista) and supplies;</p><p>Setting up processes for work inside (ordering groceries and supplies, writing off, cleaning schedule, etc. – which is described above in the manager’s function), also all in a team with the chef and barista;</p><p>Work with interior designers, uniforms, deadlines and deadlines;</p><p>Maximum involvement, to get everything done in time.</p><p> </p><p><strong>Delivery</strong></p><p>Managing delivery services (Chatfood.io, Careem)</p><p>Managing Motoboy service</p>
