Restaurant managers are responsible for overseeing the efficient running and profitability of restaurants and for managing their employees.
Key Accountabilities:
To consistently deliver the Brand Experience in accordance with the Brands and Operating Standards ensuring customer satisfaction and profitability.
To ensure sound financial control of the restaurant in accordance to set financial parameters by managing income and expenditure to ensure required return on investment.
To ensure business growth through monitoring business performance indicators (Sales: Year on Year & Actual vs. Budget; Gross Profit; Ticket Average; Customer Count; Menu mix; Day parts; Complaints;) daily, communicate results to the management team and develop & manage an action plan to promote the improvement
To assist in developing the restaurant budget and ensure adherence thereto
To verify all daily, monthly and annual reports & paperwork as required have been completed and submitted correctly.
To ensure efficient stock control management for the restaurant.
To monitor the internal and external audits of the restaurant, communicate results to the management team and develop & manage a corrective action plan to improve results
To maintain a clean and hygienic working environment always according to standards
To act as the Health & Safety Representative for the restaurant and ensure compliance to the relevant legislation.
To develop and monitor rostering on a weekly basis to ensure enough people capacity to meet the business requirements
To ensure adherence to opening and closing procedures
To ensure recruitment, induction and training of all new staff according to policies and procedures to proactively meet the needs of the business.