Role Objective:
Overseeing the efficient running and profitability of the restaurant and managing the employees within the business. Ensure to check memorable dining experience to all guests, building loyalty
Key Accountabilities
· The restaurant manager is fully accountable for the day to day operations of his or her given restaurant.
·The Outlet Manager must manage a team of assistant managers, supervisors and sous chefs to affect a smooth-running operation daily.
·The RM will organize all elements pertaining to their restaurant and then communicate and delegate tasks to their management team to ensure the unit is meeting its targets as set by HDC.
·The RM will manage shifts as well as have an active involvement in the BOH operation, understanding that this is the “Heart” of the business.
· The RM will hold weekly meetings, training sessions and briefings to better cascade information from the support center and operations senior management. Further to this they will take ownership of tasks set by senior managers and makes it their own – adding individual flare and panache to every idea.
·The RM will ensure all deadlines are met and will monitor, manage and review all key employees within the restaurant.
·Having an active role in all meetings, the RM will suggest marketing strategy and strive to constantly improve the standards within their unit.
· The RM will have an expert grasp of guest relations and will know many of their customers by name. Adopting a “On the floor, lead by example” attitude, the RM will spend 75% of their time on the floor managing the shift and its people to ensure standards are at the highest levels.
·The RM will be fully accountable for the units’ profit and loss accounts and will closely monitor cash controls and expenditure on a daily basis.
·Able to articulate professionally and confidently in a group, the RM will conduct them in a professional manner at all times, recognizing that they are the front-line representatives for the company.
·A restaurant manager will be highly dedicated to the business and will push to achieve all targets, standards and requirements of HDC operations.
·Will be present on floor at the busiest time of the restaurant
Accountability
· Manages H&S
· Maintains a high level of personal hygiene – according to prescribed standards from HDC operations.
· Ensures all employees adhere to policies, systems and procedures via visits and auditing the units.
· Adheres to all policies and procedures as prescribed by HDC operations and promotes 100% compliance
· Manages and promotes a safe culture by observing, reporting and correcting potential hazards and risks within the business.
· Takes ownership of guidelines and directions from Baladiya officers and protects the business by ensuring all potential closure factors are reported to line manager in a timely fashion.
· Trains all to monitor food quality and ensure all food is free from foreign bodies and presentation is perfect.
· Teaches all managers & chefs to adopt a work ethic of “Clean as you go” and checks cleaning tasks to the correct high standard when visiting outlets.|
· Ensures a strict system of COSHH is applied when using chemicals and ensures all BOH employees use all PPE provided by the company to perform the required tasks.
· Works to achieve highest possible standards according to the HACCP system – implements HACCP system in conjunction with the brand manager
· Is able to identify operational issues that may affect health and hygiene and develop a plan to protect the business and prevent legal consequences caused by poor standards.
· Ensures all products are in date and that accurate labeling is used to identify expirations. Teaches managers the importance of quality monitoring and daily line checks in accordance with HDC policies.
· Has a strong understanding of all legal requirements and develops systems and practices to ensure these requirements are met by all units in conjunction with the operations manager
· To create a culture by where all employees strive to “Exceed expectations” of guests and other departments alike.
· To understand that the employees are “Internal customers” and that an excellent level of service to them should be given at all times.
· To speak directly to guests on a regular basis, develop excellent guest relations and know each regular that walks through the door.
· To have input in strategic new business development initiatives as they occur.
· Actively manages the inventory system within the restaurants – ensuring all recipes are correct and followed.
· Manages portion controls by coaching & developing manager teams to correct issues in BOH.
· Reviews purchases, par levels and 86 items on a weekly basis to reduce waste and disruption to guests.
· Strives to exceed budget COS figures through strong coaching and systems in place.
· Implements policies, standards and systems.
· Is able to perform self check finance audits in units and can identify problem issues with cash flow.
· To manage suppliers and communicate with purchasing to ensure they give us the best price and the best quality available in the market.
· To Never compromise on product quality.
· To coordinate the purchase officer & chefs to ensure products and suppliers are to the highest levels of service and standards.
· To Coach all FOH & chefs to understand their produce and how to recognize quality issues.
· To ensure all recipes are followed according to the set standards and consistency across the brand is maintained.
· Maintains a posture of “Brand Ambassador” and always relates positive information to guests, partners and visitors, related to the company.
· Keeps all information, training materials, menus, recipes and other such elements confidential from third parties.
· Projects a full confidence in the company at all times as part of the senior management team.
· Adheres to all company policies, standards and procedures.
· Takes pride in self and the company image at all times realizing that the image of the company can often relate to its levels of trade.
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