Summary
The Restaurant Manager oversees the overall operation of the restaurant, focusing on high-level management, strategic planning, financial performance, and compliance with company policies. The role involves coordinating with department heads, supporting HR functions, and ensuring the restaurant operates efficiently and safely, with a strong emphasis on customer service standards.
Key Responsibilities
- Develop and implement operational strategies to ensure the smooth running of all restaurant sections (formal dining, lounge, and marketplace).
- Oversee financial performance, including budgeting, forecasting, and expense control.
- Implement new procedures and systems where needed, ensuring operational efficiency.
- Support the HR Team with recruitment, onboarding, and training of all new restaurant staff, ensuring they are well-prepared to meet customer service standards.
- Conduct and support evaluations for all staff, identifying areas for improvement and growth.
- Lead and manage department heads, ensuring continuous staff development and training.
- Ensure full compliance with company policies, health and safety regulations, and food safety standards.
- Conduct regular inspections to ensure cleanliness, sanitation, and safe operations throughout the restaurant.
- Plan and conduct safety drills to ensure staff are prepared for emergencies.
- Promote a culture of continuous training and uphold good quality customer service practices throughout the restaurant.
- Resolve escalated customer complaints and service issues, maintaining high levels of customer satisfaction.
- Oversee stock management, ensuring the accuracy of incoming and outgoing stock.
- Handle minor staff offenses and resolve conflicts among staff members, fostering a positive work environment.
