Restaurant Manager at Food Concepts Plc

Reports to (Title): Operations Manager

Job Summary

• To be responsible for the total management of the restaurant business in order to achieve and maintain high standards of Quality, Service and Cleanliness.
•  To ensure the effective training and development of all staff and management.
•  To manage shift operations maintaining the highest possible standards of customer service, product quality and restaurant cleanliness.
•  To assist in the overall management of the restaurant to ensure regulation of costs and the maximization of sales and profitability.

Responsibilities

Operations (Health & Safety, Loss Control):

• To carry out a fully operational role as represented in the role of an Assistant Manager
• Maintain overall quality and service standards
• Follow up on management team shift control issues
• Develop Operations Excellence Audit action plan
• Manage contract services to restaurant
• Ensure that Health & Safety and Food safety working practices are adhered to at all times.

Business Planning & Financial Control:

• Financial planning
• Develop budget plans and tactics to achieve targets
• P & L management (achievement of sales and profit targets as per budgets)
• Check weekly paperwork and sign off
• Ensure invoice sent to RSC promptly
• Represent the restaurant at Area Meetings
• Ad hoc area responsibilities as assigned by operation managers.

Customer Service:

• Keep regular contact with customers to obtain feedback on service, food quality and staff friendliness using customer comment cards
• Respond to written customer complaints on a weekly basis
• Ensure front counter procedures are being used consistently by all cashiers
• Be a role model for great Customer Service “lead by example”

People Management & Development:

• Hold regular staff planning meeting with Assistant Manager(s) to devise recruitment plan
• Complete competency reviews and development plans for management team
• Identify potential in staff and managers and provide individuals with development training to maximize their skills
• Carry out staff interviews and Induction Training
• Manage absence and disciplinary issues within the restaurant, seeking specialist HR advice where required
• Conduct management meetings.

Sales Building:

• Keep abreast of local competition and develop plans to retain customers
• Local restaurant Marketing analysis – liaise with the Marketing department and Ops Manager on implementation of new ideas
• Work with other local Restaurant Managers to develop local offers
• Communicate and implement national and local promotions
• Manage the implementation of local sales building programmes
• Staff incentive planning and implementation.

Key Business Relationships within the Organisation:

• Staff and management team
• Restaurant Management teams in area
• Ops Manager
• HR Manager
• RSC – Restaurant Support Centre
• Suppliers/Contractors

Mandatory Courses to Attend in Role:

• Shift Management Training
• Food Safety Workshop
• Health & Safety Workshop
• On the Job Training Workshop
• Equipment Management Training
• First Aid
• Leadership Skill
• Managing Performance
• Recruitment & Retention workshop
• Sales Building & profitability Workshop.

Restaurant Management Competency Framework:

Assistant Manager:

Profit:

• Team working
• Leading Change
• Problem Solving/Decision Making

Sales:

• Problem Solving/Decision Making

Customers:

• Customer Focus

Learning & Growth:

• Development of Others
• Problem Solving/Decision Making

Restaurant Manager:

Profit:

• Team working
• Leading Change
• Problem Solving/Decision Making

Sales:

• Problem Solving/Decision Making
• Communication
• Business Awareness

 
Customers:

• Customer Focus

 
Learning & Growth:

• Development of Others
• Problem Solving/Decision Making
• Communication
• Leading Change
• Team working.