The Restaurant Manager has overall responsibility for managing the daily operations of a single restaurant, ensuring delivery of guest satisfaction, staff retention, and restaurant profitability.

JOB DESCRIPTION AND SPECIFICATION 

POSITION TITLE:    RESTAURANT MANAGER 

DEPARTMENT:        OPERATIONS          

JOB OBJECTIVE:

The Restaurant Manager has overall responsibility for managing the daily operations of a single restaurant, ensuring delivery of guest satisfaction, staff retention, and restaurant profitability. The Restaurant Manager leads the restaurant team and oversees the financial controls, operations, people development, guest service, and compliance within the restaurant across all shifts. The Restaurant Manager should be able to work long and/or irregular shifts, including extra shifts, as needed, for the efficient operation of the restaurant.

KEY FUNCTIONS AND DUTIES

• Direct efficient and accurate preparation and sale of products to maximize guest satisfaction.
• Ensure that people development is taken as a high priority
• Ensure that the brand standards of the company are maintained.
• Assumes full responsibility for restaurant profit and loss management by implementing marketing strategies and following cash control/security procedures.
• Ensures preventive maintenance of restaurant facility and equipment is completed by company standards and ensures that the maintenance issues are logged and reported.
• Submit accurate and timely reports
• Motivates and directs team members to exceed customer expectations with fast and friendly service in clean surroundings.
• Enforces compliance with government regulations, franchiser policies, and procedures relating to all restaurant activities.
• Immediately inform the District Manager, Operations Manager, and General Manager of any development that will be costly or dangerous.
• Provides training, coaching, and performance feedback to Team Members, Shift Coordinators, and Assistant Managers.
• Maintains inventory, manages labour, and applies financial reporting analysis to enhance restaurant results.
• Ensure that the delivery protocols are properly maintained.
• Conduct monthly staff meetings with the assistant manager and shift coordinator and quarterly meetings with team members.
• Create a culture that promotes a sense of urgency and respect.
• Ensure the restaurant is adequately staffed with the crew for the effective operation of the restaurant
• Resolve customer complaints.
• Review disciplinary issues and take necessary action.
• Use all possible means to prevent theft.
• Ensure all stock is accounted for.
• Conduct performance appraisals.
• Prompt and regular attendance for assigned shifts, meetings, and training.

Shift Control

• Ensure team members display proper image, and adhere to policies, procedures, and standards as outlined by the company.
• Communicate shift goals to achieve targets.
• Handle unexpected occurrences and notify appropriate parties promptly.
• Ensure workstations are cleaned and organized according to brand and local health authorities’ standards.
• Organize the kitchen to maintain levels of efficiency.
• Identify bottlenecks and take action to resolve issues.
• Conduct shift huddles.

Administrative

• Write and manage duty roster/ schedule.
• Perform Cash Management responsibilities.
• Monitor, complete and submit stock orders and maintain inventories.
• Complete all daily paperwork neatly and accurately and promptly.
• Conduct restaurant opening and closing according to procedures and policy.
• Ensure all food safety procedures are strictly adhered to.
• Control activities to support the efficient use of food, paper, labour, and utility.
• Effectively manage waste and PLV, including pilfering.
• Conduct dining, restroom, kitchen, and storage area checks.
• Complete required daily checklists and inventory checks.
• Complete daily inventories.

Customer Service

• Serve customers according to company and specific brand procedures and guidelines.

• Work with a sense of urgency.
• Resolve customer and staff complaints/ issues.
• Perform table touches.
• Ensure customers receive their orders within the specified timeline.

General

• Maintain compliance with company rules and regulations
• Train, develop, and motivate all staff.
• Available to work weekends, public holidays, and night shifts
• Must be dependable, honest, hardworking, and can handle stressful situations
• Keep abreast of all changes related to the job
• Comply with Jamaican labour laws

JOB SPECIFICATION/COMPETENCIES

Required Qualifications:        

• Associate Degree and/or Supervisory Management Certification
• Certification in Inventory Management
• Moderate computer skills.

Required Experience:            

• Three years’ experience at a Supervisory level or operating in Food and Beverage environment

Key Competencies:              

• Ability to create an environment that allows for teamwork and effective communication
• Excellent interpersonal and human relations skills
• Ability to effectively impart knowledge to others
• Fully proficient in all team member positions
• Flexibility
• Ability to understand directions and instructions
• Ability to multitask
• Ability to use initiative
• Display good work ethics
• Demonstrate effective time management skills
• Ability to work in a team
• Display integrity
• Good problem-solving skills