Restaurant Manager

Job Responsibilities:

Promote, work, and act in a manner consistent with the Vision, Mission, and Core Values of DEGUSTATION GROUP OF RESTAURANTS: Make Every Moment an OPA Moment

Primary

· Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on a timely basis.

· Monitor and maintain compliance with health and fire regulations regarding food preparation and serving, and building maintenance.

· Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Setting healthy culture addresses a balance on company core values.

· Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.

· Ensure food safety and sanitation are always in place

· Ensure compliance with regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.

· Keep records required by government agencies regarding sanitation or food subsidies.

· Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.

· Monitor budgets and labor cost, and review financial transactions to ensure that expenditures are authorized and budgeted.

· Control cash (petty cash, change fund) and receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.

· Count money and oversee bank deposits.

· Investigate and resolve complaints regarding food quality, service, or accommodations.

· Review work procedures and operational problems to determine ways to improve service, performance, or safety.

· Develop, plan, and implement restaurant marketing, advertising and promotional activities and campaigns. Establish local store marketing.

· Be knowledgeable of restaurant policies regarding personnel

· Administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.

· Continually strive to develop staff in all areas of managerial and professional development

· Establish standards for personnel performance and customer service.

· Organize and direct worker training programs, resolve personnel problems, and evaluate employee performance.

· Assess staffing needs and recruit staff.

· Establish standards for personnel performance and customer service.

· Manage schedule for front of the house and back of the house to ensure labor cost are within budget

· Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.

· Monitor that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.

· Maintain food and equipment inventories, and keep inventory records.

· Order and purchase equipment and supplies.

· Monitor equipment maintenance, repairs, and coordination with approved service providers

· Attend all scheduled employee meetings such as prime cost, profit and loss, general assembly and management team meeting and other meetings as required.

· Offers suggestions for improvement.

· Review work procedures and operational problems to determine ways to improve service, performance, or safety.

· Maintain food and equipment inventories and keep inventory records.

· Schedule staff hours and assign duties.

· And perform any other job assigned by the management.

Job Types: Full-time, Permanent

Pay: Php25, Php30,000.00 per month

Benefits:

• Company events
• Health insurance
• Staff meals provided

Work Location: In person