Job description for Restaurant Manager at Will Meyrick Restaurants
RESTAURANT MANAGER
Position Overview
The Restaurant Manager is responsible for overseeing the overall daily operations of the restaurant, ensuring efficient service, high-quality guest experience, operational standards, staff performance, and achievement of business targets.
Key Responsibilities
1. Restaurant Operations
- Oversee and manage the restaurant’s daily operations to ensure smooth and efficient service.
- Ensure compliance with company policies, operational procedures, and service standards.
- Monitor restaurant opening, operating, and closing procedures.
- Ensure the restaurant is properly maintained, clean, organized, and ready for operation.
- Coordinate with other departments to ensure effective operational support.
2. Team Management & Leadership
- Lead, supervise, and motivate restaurant staff to achieve operational and service standards.
- Prepare and manage staff schedules according to operational requirements.
- Conduct daily briefings and communicate operational information, priorities, and targets to the team.
- Monitor employee attendance, punctuality, performance, and discipline.
- Provide coaching, training, and feedback to improve employee performance.
- Handle staff concerns and workplace issues professionally and in accordance with company policies.
3. Guest Experience & Service Quality
- Ensure consistent delivery of high-quality food, beverage, and service standards.
- Monitor guest satisfaction and respond appropriately to complaints, feedback, and special requests.
- Resolve guest issues promptly and professionally.
- Ensure staff maintain proper service etiquette and professional appearance.
- Build and maintain positive relationships with guests.
4. Sales & Business Performance
- Monitor daily sales and restaurant performance against established targets.
- Identify opportunities to improve sales, customer retention, and overall restaurant performance.
- Support promotional activities and marketing initiatives when required.
- Monitor operational costs and assist in maintaining profitability.
- Prepare and review operational and sales reports as required by management.
5. Inventory & Cost Control
- Monitor food, beverage, supplies, and other operational inventory.
- Ensure proper stock handling, storage, and usage procedures.
- Conduct and monitor regular stock counts and report discrepancies.
- Minimize wastage, spoilage, and unnecessary operational expenses.
- Coordinate with the purchasing and finance teams regarding stock and cost-related matters.
6. Food Safety, Hygiene & Compliance
- Ensure compliance with food safety, hygiene, sanitation, and health regulations.
- Maintain high standards of cleanliness throughout the restaurant.
- Ensure proper food handling, storage, and preparation procedures are followed.
- Monitor compliance with company safety and operational policies.
- Report any safety, hygiene, or operational risks to management immediately.
7. Administration & Reporting
- Maintain accurate operational records and documentation.
- Prepare daily, weekly, and monthly reports as required.
- Monitor and report operational issues, incidents, guest complaints, and staff matters.
- Ensure all required administrative procedures are completed accurately and on time.
8. Coordination with Management
- Work closely with the Operations Manager, Head Office, and other relevant departments.
- Implement management directives and company initiatives effectively.
- Provide recommendations to management regarding operational improvements.
- Participate in meetings, training sessions, evaluations, and other company activities as required.
General Responsibilities
- Perform other duties and responsibilities reasonably related to the position as assigned by management.
- Maintain confidentiality of company information and business operations.
- Represent the company professionally and uphold the company’s values, standards, and reputation at all times.
