Restaurant Manager

Outlet managers ensure that restaurants operate efficiently and profitably. Must coordinate a variety of activities, combines strategic planning and day-to-day management activities, in order to enhance restaurant sales. Responsible for the business performance of his restaurant, as well as maintaining high standards of food, service, and health and safety. Have creative aspects, particularly in marketing and business development.

Responsibilities:

Planning & Organizing:

1. Sets objectives for the restaurant and reviews them with his team periodically.
2. Controls day-to-day operations by scheduling labour, ordering food and supplies, and developing the restaurant team.
3. Taking responsibility for the business performance of the restaurant.
4. Analyzing and planning restaurant sales levels and profitability.
5. Preparing reports at the end of the shift/week, including staff control, food control and sales.
6. Creating and executing plans for department sales, profit and staff development.

Sales:

1. Ensures complete and timely execution of corporate & local marketing programs.
2. Develop the local store marketing plan in coordination with the marketing department.
3. Develop home delivery plans, coordinate with home delivery management team to accomplish the set objectives, analyze the impact of HD as an additional service on the sales target.
4. Achieve the SOS Target.
5. Control the driver's productivity and achieve the required target.
6. Set plans for the additional services to improve the business & maximize the sales.
7. Follow up & update any information about the competitor’s position in the market in coordination with marketing dept., which may affect the business plans.
8. Develop a network of effective public relations with the society (governmental Organizations, Participation in social special events etc. to maximize the sales & create brand awareness in the market.
9. Ensure proper sales forecasting.
10. Setting budgets and agreeing with them with senior management.
11. Planning and coordinating menus.
12. In charge of outlet treasurer such as petty cash, fund & all kind of sales transactions.
13. Control current budgeted and forecasted revenues.

Financial Excellence:

1. Analyze the operations/ P&L to determine deviations from standards and take corrective measures.
2. Ensure proper stock level is maintained.
3. Review the Restaurants purchasing plans in coordination with Purchasing & stores dept., to make sure that all restaurants need.
4. Controls profit & loss, by following the Control/Security procedures, maintaining inventory, managing labour, reviewing financial reports, and taking appropriate actions.

Restaurant Excellence:

1. Ensures local health and safety codes and company safety and security policy are met.
2. Coordinating the entire operation of the restaurant during scheduled shifts. Managing staff and providing them with proper & clear duty schedule.
3. Ensures maintenance of equipment, facility, and grounds with a preventative maintenance program.
4. Ensures food quality and 100% customer satisfaction, Responding to customer complaints. Meeting and greeting customers and organizing table reservations.
5. Ensures a safe working and customer experience environment by facilitating safe work behaviours of the team.
6. Focus on customer satisfaction strategies, develop the needed action plans to maintain high standards of services in all restaurants according to the operation manual.
7. Maintain customer mania spirit within the restaurant team, train and empower TM to handle complaints. Ensuring that all employees adhere to the company's uniform standards.
8. Participate in Setting product development & new product plans in coordination with the Quality Assurance Department –H.O. to maintain the progress in the business.
9. Advising customers on the menu and orienting them as per their choice.
10. Develop effective relationships with supporting departments (training, Maintenance, etc.)
11. Work with the Area manager to determine the proper nationality mix for management and team members.
12. Ensures that the customer mania mindset is embedded in his restaurant and sets the example for his team. Responsible for Employee Training, orientation and motivation.
13. Assist Operation Manager with menu item development and new marketing initiatives, stimulate growth in sales.
14. Responsible for customer service –waiting time to be as per standard in all area.

Specifications: (Qualifications, Experience, and Skills)

1. Minimum 4 years’ experience in a similar position.
2. Ability to be integrated with the new work environment.
3. Good knowledge of the market.
4. High interpersonal skills, and communication skills, Highly Self-motivated with the ability to motivate others as well.