Restaurant & Bar Manager at Nameless Restaurant & Bar

Job Description

• A Nameless Manager needs to have sufficient experience in the Restaurant business and be able to work under pressure in a professional manner.
• The individual must have excellent communication skills to be able to coordinate with both back and front of house team.
• He/she will also have to train new kitchen staff about the operations in the restaurant, maintain a high level of hygiene in the restaurant kitchen, keep the kitchen stocked with the needed food supplies, and work according to the health standards of the company.
  

Main Job Tasks and Responsibilities

• Set objectives weekly and monthly revenue targets for restaurant and beverage unit/bar
• Drive the revenue activities such as food delivery, lunch specials, happy hour, partnership and events management
• Drive the marketing plan for Nameless
• Drive the Social Media Presence for Nameless
• Determine staff needs and recruit staff
• Manage staff performance
• Assess development needs and train and coach staff.
• Delegate duties and tasks to staff to meet objectives and maximize resources
• Set and monitor quality and service standards for staff
• Communicate company policy, standards and procedures to staff
• Direct and manage staff members to meet standards and objectives
• Organize and adjust staff rotas and schedules in accordance with available resources and labor regulations
• Oversee the preparation and presentation of beverages to meet set standards
• Resolve customer complaints promptly
• Monitor cleanliness and hygiene of bar area
• Promote and practice compliance with fire, health, safety and hygiene standards and regulations
• Oversee accurate cash-up procedures and ensure necessary paperwork is complete
• Ensure adherence to cash management procedures
• Ensure adherence to stock control procedures
• Monitor and order supplies
• Liaise with suppliers and sales representatives
• Confirm that procurement of supplies is on the best possible terms
• Make certain all deliveries are checked in correctly and documentation is correct
• Check stock is correctly rotated and stored to reduce wastage
• Oversee the bar display to maximize functionality and attractiveness
• Set, monitor and control budget for the beverage unit/bar
• Plan and implement cost control measures
• Plan and implement systems to maximize sales and revenue
• Organize promotional activities
• Generate and present financial reports
• Implement improvements for products and service
• Maintain regular communication with staff and management through meetings and discussions
• Stay current with relevant legislation regarding service of alcohol, sale of tobacco and licensing
• Present Monthly report to the Management and Directors.

Skills and Experience

• 10 years experience in the management of a management, bar or beverage service operation.
• Complete working knowledge of alcoholic and non-alcoholic beverages.
• Knowledge of business management principles and practices.
• Knowledge of basic accounting procedures.
• Knowledge of cost control procedures.
• Knowledge of human resource management practices.
• Knowledge of administrative procedures.
• Knowledge of relevant computer applications.

Key Competencies:

• Judgment.
• Quick Thinker.
• Decision-making.
• Problem-solving.
• Organizing and planning.
• Resource allocation and management.
• Delegation.
• Communication.
• Attention to detail.
• Coaching.
• Stress tolerance.
• Team member.
• Flexible Working Hours.