Outlet Manager at a Food Service Restaurant

Description:

Job Description

• Organise stock and equipment, order supplies and oversee ensure duties are carried out in line with company system.
• Plan and work to budgets, purchase orders and maximise profits and achieve sales targets 
• control takings in the restaurant and administer payrolls
• coordinate staff scheduling and rotas, and motivate and encourage staff to achieve targets
• Ensure high standards of customer service and hygiene are maintained with health and safety regulations.
• Receive daily report from all unit heads and summarize it to the management
• Assess staff performance monthly and report to management
• Carry out routine checks and maintenance on company equipment and assests 
• Supervise finance staff and ensure reports are sent in a timely manner to management
• Implement and instil in your team company policies, procedures and ethics
• Prepare reports and other performance analysis documentation
• All other duties as stated by management.

Job requirements

Skills

• excellent customer service skills
• strong communication skills, tact and diplomacy
• the ability to lead and motivate teams and influence people
• self-motivation and commercial awareness
• enthusiasm and the ability to learn quickly
• good organisational skills
• energy and stamina, as well as resilience
• a results-driven approach to work
• decision-making and problem-solving skills.

Work Experience

  Should have at least 5 years working experience in similar hospitality/restaurant mangement role.