General Manager at Pattaya Oriental Restaurant - Nigeria

ESSENTIAL DUTIES AND RESPONSIBILITIESinclude the following. Other duties may be assigned. 

• Overseeing the running of the Restaurant and Bar, with the aim of delivering quality service while making profit
• Maximizing the restaurant & bar’s business performance, which means handling duties such as strategic planning, analyzing sales figures and marketing.
• Completing reports, setting budgets and writing plans connected to everything from menu organization to quality control, personnel development and employee shift patterns
• Supervising all aspects of the restaurant and bar from in-house decorations to payments.
• Training and motivating staff about their work and responsibilities.
• Controlling the overall cash flow on a daily basis
• Helping in promoting business through social interaction in community events.
• Assist customers in solving their queries regarding food quality and services.
• Maintaining the cleanliness and sanitation standards of the restaurant and bar by routine check-up of the cleaning done by facilities staff.
• Creating new menu formats keeping in mind the demands and upcoming varieties available.
• Hiring staff in various departments according to skills required.
• Providing training to new staff on their individual responsibilities and restaurant work ethics.
• Monitoring the kitchen staff closely to ensure the required standards are being followed in terms of quality and safety.
• Maintaining a friendly atmosphere with the staff and customers.
• Searching the market regarding new dishes and items or latest trends in restaurants that may help in improving business.
• Managing the tips system for waiters
• Managing staff that give services to customers and allocate duties of opening and closing the restaurant.
• Ensuring restaurant & bar staff follows service standards and health and safety regulations.
• Looks after and guides the personal well-being of the staff.
• Responsible for managing all the beverage, beverage service and bar operations.
• Create the menu and "specials" as well as order the products needed for the menu recipes.
• Managing the kitchen staff and helping to control food timing, quality, and cost. Kitchen management involves most importantly, cost control and budgeting.
• Controlling labour costs, which involves effective scheduling i.e. making sure there are enough people working to handle the busy times, at the same time minimizing having too much staff standing around during the slow periods.
• Managing entire outdoor catering / events
• Monitoring and keeping workstations clean, storing food at appropriate temperatures and working with clean hands at all times.
• Organising and implementing local restaurant marketing as well as regional and national marketing promotions to increase restaurant sales.
• Training and developing employees through orientations, ongoing feedback, establishment of performance expectations and by conducting performance reviews.
• Expected to exercise good judgment in decision-making and reporting issues to the management.
• Ensuring that all systems and routines are incorporated into the day-to-day operations of the restaurant.
• Responsible for the development and achievement of the restaurant’s business plan by working with all staff.
• Ensuring guest service in all areas meets company standards.
• Responding to customer complaints, taking prompt and appropriate action to resolve problem and ensure customer satisfaction is maintained.
• Ambiance Initiative
• Quality assurance
• Event management and developing the external catering portfolio
• Relationship management with key clients – corporate and individuals