Restaurant Manager at Alan & Grant

Job Summary

• The Restaurant Manager has the primary responsibility of managing and overseeing all Food and Beverage operations of the entire Restaurant, the Bar, the Kitchen and the entire business.
• He also has the primary responsibility to manage all the human and material resources.
• He has the overall responsibility to ensure the business is profitable based on management goals, and that all operations run smoothly in adherence to established Standard Operating Procedures.
• He reports directly to the Managing Consultant and Management.

Key Responsibilities

• Coordinating daily restaurant management operations.
• Maintaining hygiene, safety and food quality standards as per the Established Standard Operating Procedures.
• Oversee all departments by working closely with all staff to provide direct supervision in carrying out their duties.
• Hold regular briefings and meetings with all staff to execute management programs.
• Ensure full compliance with the Restaurant’s operating controls, S.O.P.s, policies, procedures, and service standards.
• Maximizing the Restaurants’ revenue drive through innovative traditional and digital marketing strategies and sales practices.
• Personally create and drive strategies and contents for all marketing campaigns.
• Assigning tasks and coordinating work shifts.
• Personally handle complaints, and overseeing the service recovery procedures.
• Responsible for the preparation, presentation, and subsequent achievement of the Restaurant’s annual Operating Budget, Marketing and Sales Plan.
• Delivering superior food and beverage service and maximizing customer satisfaction.
• Organization and facilitation of training for members of staff being managed.
• Ensure full compliance with the Restaurant’s operating controls, SOPs, policies, procedures, and service standards.
• Personally handle guests' complaints, and oversee the service recovery procedures.
• Manage the profitability drive of the Restaurant, ensuring revenue and guest satisfaction targets are met and exceeded.
• Ensure all decisions are made in the best interest of the Restaurant and management.
• Developing improvement actions, and carrying out cost savings strategies.
• Demonstrate a strong understanding of P OR L statements, and the ability to react with impactful strategies.
• Helping in the procurement of restaurant supplies and equipment, and contracting with third-party vendors for essential equipment and services.
• Provide effective leadership to the Restaurant team members.
• Lead in all aspects of business planning.
• Respond to audits to ensure transparency and continual improvement are achieved.
• Lead all restaurant business initiative promotions and marketing campaigns.
• Personally oversee all stock levels and ordering supplies.

Requirements

• B.Sc or HND qualification in Hospitality Management, Business Administration or related field.
• Minimum of 3 years proven experience in restaurant or hospitality management.
• Strong knowledge of restaurant operations, including food and beverage service, bar and kitchen coordination and customer experience.
• Proven ability to supervise and manage staff, assign tasks, and lead daily operations.
• Excellent understanding of Standard Operating Procedures (SOPs), hygiene and food safety standards.
• Strong knowledge of budgeting, profit and loss analysis, cost saving strategies.
• Experience in marketing, promotion and sales strategies.
• Strong problem solving skills and ability to handle customer complaints personally and service recovery.
• Skilled in procurement, inventory control, and dealing with 3rdparty vendors.
• Expereinec in training mentoring and appraising staff.
• Ability to lead audit and implement continuous improvement strategies.
• High level of integrity, professionalism and ability to work under pressure.