
Restaurant Manager
3 days ago
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
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