Deskripsi pekerjaan Restaurant Manager 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.
