Restaurant Manager at Pivotage Consulting

JETC/1123/SGE
Career: Mid/Level Expert
Reports to: Managing Director

Job Description

• Achieves restaurant’s daily operational objectives. Ensures a safe, secure and healthy environment is maintained by following and enforcing sanitation standards.
• Ensures maintenance of restaurant ambience by controlling lighting, background music, monitoring food presentation, customer service
• Oversees all aspects of management including the sales of food and delivery to customers
• Ensure an effective communication of instructions to workers.
• Oversees the sales of food, handling of cash register, packaging of takeaway for delivery, POS machines, resolving customer complaints etc.
• Ensures employees give excellent service to customers
• Ensures prompt  daily opening and closing of restaurant.
• Computes daily expenses and daily turnover
• Maintains a detailed record of vendor supplies, stocks and inventories.
• Notifies the appropriate vendors  about low stock and restock orders.
• General supervision  and enforcement of employees duties and responsibilities
• In Charge of complete and total operation of catering service which involves  managing the catering service during events and dealing with necessary preparation  before and after the event.
• Manage events booking and communicate with clients before and after events.
• Collate a list of requirements, resources, equipment and manpower required for the execution of events.

Job Responsibilities

• Achieving restaurant’s daily operational objectives. Ensuring a safe, secure and healthy environment is maintained by following and enforcing sanitation standards.
• Ensuring maintenance of restaurant ambience by controlling lighting, background music, monitoring food presentation, customer service.
• Overseeing all aspects of management including the sales of food and delivery to customers
• Ensuring an effective communication of instructions to workers.
• Overseeing the sales of food, handling of cash register, packaging of takeaway for delivery, POS machines, resolving customer complaints etc.
• Ensuring employees give excellent service to customers.
• Ensuring prompt daily opening and closing of restaurant.
• Computing daily expenses and daily turnover.
• Maintaining a detailed record of vendor supplies, stocks and inventories.
• Notifying the appropriate vendors about low stock and restock orders.
• General supervision  and enforcement of employees duties and responsibilities
• In Charge of complete and total operation of catering service which involves managing the catering service during events and dealing with necessary preparation before and after the event.
• Managing events booking and communicate with clients before and after events.
• Collating a list of requirements, resources, equipment and manpower required for the execution of events.

Requirements

• Bachelor's degree in a relevant discipline.
• Must have a minimum of 1 year cognate experience in a restaurant.
• Must have a strong understanding of customer and market dynamics and requirements.
• Must have the ability to take initiatives and accept challenges.
• Must have the ability to be upright in areas of personal character, commitment, organizational and communication.
• Must have the ability to demonstrate, interact and cooperate with all company employees.
• Must have the ability to maintain accurate records of all management activities and continuously adhere to all company policies, procedures and business ethics codes.