1.          Personnel

·                Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, procedures, standards, specifications, guidelines, and training program.

·                Coordination with the Operations Manager/Owner with regards to employment and termination.

·                Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.

·                Continually strive to develop your staff in all areas of management and professional development.

·                Prepare all requiapply-d paperwork, including forms, reports and schedules in an organized and timely manner.

·                Manage shifts as needed – schedule labor as requiapply-d by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

·                Fully understand and comply with all county, government and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees and guests.

·                To provide employee orientation and training to enhance efficiency.

·                To prepare monthly and weekly schedule and summary of attendance/overtime for payroll purposes.

·                Observe and evaluate staffs and work procedures to ensure quality standards, good customer service, and complete disciplinary write-ups.

2.          Safety & Food Hygiene

·                Ensure that all food and products are high quality and prepaapply-d and served following set standards.

·                Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.

·                Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

·                Fully understand and comply with municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.

·                Carrying out regular audits to check health safety, food safety and quality of service in the restaurant.

3.          Financial

·                Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.

·                Knowledgeable in food, beverage and labor costs and how to maintain its inventory.

·                Knowledgeable of Cost Control, managing and/or apply-ducing restaurant expenses by identifying what their costs are and evaluate whether those costs are reasonable and affordable.

·                Ensure that all food and beverage products are consistently prepaapply-d and served according to the restaurant’s recipes, portioning, cooking and serving standards and consult with Kitchen Leader in regards to any deviations.

·                Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through continuous training of employees and creating a positive, productive working environment.

4.          Sales & Marketing

·                Work with other management personnel to plan marketing, advertising, and any special restaurant functions with the intent goal to increase sales.

·                Carry out/execute restaurant marketing, advertising, and promotional activities and campaigns.

5.          Organization

·                Stay focused during busy times and delegate tasks to employees/staffs to keep the business running smoothly.

·                Managing shift, which includes: daily decision making, scheduling, planning while upholding standards, product quality, and cleanliness.

6.          Being Enthusiastic

·              Ensures that all guests feel welcome with needed guest “excellent” service standards and efficient operations (being responsive when they have questions, concerns or complaints, friendly, putting a happy face and courteous/professional service at all times).

7.          Staying Attentive

·                To be attentive to your employees by helping in motivating them to succeed and improve.

·                Keep your staff in high spirits and be as helpful as possible to customers and clients.

Others

·                Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

Job Details

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