Restaurant Store Manager

Job Descriptions:

Restaurant managers juggle a wide range of duties each day, from overseeing staff to managing finances and ensuring customer satisfaction. Here's an overview of their core responsibilities:

1. Staff Management and Training:

a. Hiring and Onboarding: A restaurant manager is directly involved in hiring the right staff. They interview candidates, assess their skills, and ensure they fit the team and the restaurant's culture well.

b. Training Staff: The manager trains staff in various areas, including excellent customer service skills, food handling, safety procedures, and restaurant-specific protocols. They also ensure that staff continuously develop and improve their skills.

c. Managing Employee Schedules: The manager must create and manage employee schedules, ensuring the right number of staff are available during peak hours while balancing labor costs with the restaurant's budget.

d. Handling Conflicts: Conflicts are inevitable in a busy restaurant environment. The manager resolves disputes between staff or addresses customer complaints quickly and professionally, ensuring the atmosphere remains positive.

2. Guest Experience and Customer Service

a. Greeting and Engaging with Customers: Managers often take the lead in greeting guests, engaging in conversations, and making sure customers feel welcome from the moment they enter the restaurant. This is crucial for creating a positive dining experience.

b. Handling Complaints: If a customer has a complaint, it's the manager's job to address and resolve the issue swiftly. This may involve offering apologies, fixing mistakes, or finding a solution that ensures the customer is satisfied.

c. Maintaining Quality Control: The manager ensures that all food meets the restaurant's standards for quality, presentation, and taste. This involves checking the plating and food temperatures and ensuring consistency across all dishes served.

3. Financial Management and Budgeting:

a. Tracking Food Costs: Managers must closely monitor food costs, ensuring that inventory is used efficiently to minimize waste. They adjust pricing and portion sizes as needed to maintain profitability.

b. Managing Budgets and Financial Reporting: Managers are responsible for reviewing financial reports daily, including sales, labor costs, and profit margins. They identify areas where costs can be reduced and look for opportunities to optimize the restaurant's revenue.

c. Payroll Management: Ensuring staff are paid on time is crucial to the manager's role. They handle the processing of tips, hourly wages, and overtime, ensuring that payroll remains accurate and within budget.

4. Inventory Management:

a. Monitoring Inventory Levels: Managers regularly monitor inventory to ensure enough ingredients and supplies are in stock without overstocking. This includes tracking the use of high-demand ingredients and adjusting orders accordingly.

b. Ordering Supplies: Managers are responsible for ordering ingredients and supplies based on usage trends. They ensure that orders are placed in time to avoid stockouts while managing costs.

c. Waste Reduction: Managers work to minimize food waste by implementing portion control, checking for expired items, and rotating stock. They also ensure that unused ingredients are stored properly to prolong shelf life.

5. Health and Safety Compliance:

a. Health and Safety Standards: Managers must ensure that the restaurant complies with all health regulations, from food safety protocols to cleanliness. They conduct regular checks to ensure the kitchen and dining areas meet health department requirements.

b. Employee Safety: Managers are responsible for ensuring staff follow proper procedures to maintain a safe working environment. This includes safe food handling, proper cleaning techniques, and reducing the risk of accidents.

c. Emergency Procedures: Restaurant managers are also responsible for implementing emergency protocols, such as fire safety, first-aid procedures, and other drills.

QUALIFICATIONS:

• Bachelor's degree in hotel management, food services or equivalent field
• 3-5 years of previous restaurant management experience, must be a self-starter, possess a positive attitude, and be comfortable working alongside a team of Food & Beverage professionals
• Experience with and knowledge of luxury pastries, but not reuired
• Must have full knowledge of financial management, which includes an understanding of profit and loss statements, labor standards, operational expenses, and the budget process
• Strong knowledge of front and back of house operations, including food, beverages, staff supervision, inventory, and food safety
• Strong communication and leadership skills
• Ability to lead big groups of people

Job Type: Full-time

Pay: Php50, Php60,000.00 per month

Benefits:

• Paid training

Work Location: In person