Restaurant Outlet Manager at Domeo Resources International (DRI)

Job Summary

• The Restaurant Outlet Manager is responsible for overseeing the daily operations of the restaurant to ensure efficient service delivery, profitability, excellent guest experience, and compliance with company standards and food safety regulations.
• The role involves supervising front-of-house staff, coordinating with kitchen operations, managing inventory and cash flow, and ensuring smooth restaurant operations at all times.

Key Responsibilities
Operations Management:

• Oversee the day-to-day operations of the restaurant to ensure smooth service delivery.
• Ensure proper coordination between kitchen and service staff.
• Monitor opening and closing procedures of the restaurant.
• Ensure availability of food items, beverages, and service materials at all times.
• Maintain restaurant cleanliness, hygiene, and organization in line with food safety standards.
• Ensure compliance with company policies and standard operating procedures.
• Supervise table turnover efficiency and service speed during peak periods.

Team Leadership and Supervision:

• Supervise waiters, cashiers, kitchen assistants (where applicable), and other outlet staff.
• Prepare staff duty rosters and manage shift scheduling.
• Monitor staff attendance, punctuality, grooming, and performance.
• Provide on-the-job coaching on customer service and service etiquette.
• Promote teamwork between kitchen and front-of-house staff.
• Address staff concerns and escalate serious issues when necessary.

Customer Service Management:

• Ensure guests receive prompt and courteous service at all times.
• Handle customer complaints professionally and resolve issues quickly.
• Monitor guest feedback and implement improvements.
• Maintain a welcoming restaurant atmosphere that encourages repeat visits.
• Ensure service standards align with company expectations.

Sales and Revenue Performance:

• Drive restaurant sales to meet and exceed revenue targets.
• Monitor daily sales performance and prepare reports.
• Promote menu specials, combo offers, and seasonal promotions.
• Implement strategies to increase walk-in traffic and repeat customers.
• Upsell food and beverage items through staff engagement strategies.

Inventory and Stock Control:

• Monitor stock levels of food items, beverages, and restaurant supplies.
• Coordinate timely replenishment with procurement or store personnel.
• Conduct routine stock counts and reconciliation.
• Minimize wastage, spoilage, and pilferage.
• Ensure proper storage of perishable and non-perishable items.

Financial Management:

• Supervise daily cash handling and reconciliation procedures.
• Monitor POS transactions and ensure accuracy.
• Prepare daily and weekly sales reports.
• Support cost control initiatives including food cost monitoring.
• Ensure accountability of cashiers and shift supervisors.

Compliance and Food Safety:

• Ensure compliance with food safety and hygiene regulations.
• Maintain cleanliness standards in dining and service areas.
• Ensure staff follow proper food handling procedures.
• Maintain operational records and documentation.
• Ensure adherence to company policies and regulatory requirements.

Key Performance Indicators (KPIs)

• Achievement of sales targets
• Customer satisfaction ratings
• Speed and quality of service delivery
• Staff productivity and teamwork
• Inventory accuracy and control
• Reduction in food wastage and losses
• Compliance with hygiene and safety standards.

Qualifications and Requirements

• Bachelor’s Degree in Business Administration, Hospitality Management, or related field (preferred).
• 2 - 4 years’ experience in restaurant, hospitality, or outlet supervision/management.
• Strong leadership and team coordination skills.
• Excellent communication and interpersonal skills.
• Good problem-solving and decision-making ability.
• Ability to work in a fast-paced restaurant environment.
• Proficiency in Microsoft Office and POS systems.
• Knowledge of food safety practices is an added advantage.

Key Competencies:

• Leadership and supervision
• Customer service excellence
• Sales orientation
• Attention to detail
• Conflict resolution
• Time management
• Accountability and integrity
• Working Conditions
• Ability to work shifts, weekends, and public holidays where required.
• Ability to stand and move around the restaurant floor for extended periods.
• Work in a fast-paced, customer-focused environment.