Position Objective: The primary role of a Restaurant Manager at Apparel Group is to efficiently manage and control the day-to-day operations of the restaurant.
Key Responsibilities: - Ensure that both FOH and BOH staff are familiar with daily requirements.
- Conduct staff training prior to restaurant opening and as needed to maintain operational excellence.
- Coordinate with related parties during the pre-opening phase to ensure the restaurant is fully ready on opening day.
- Treat all staff fairly with courtesy and respect.
- Keep time schedules, leave rosters, and attendance registers up-to-date.
- Work with the executive chef and bartender on new menu items and beverages.
- Facilitate smooth communication between the restaurant and kitchen.
- Oversee supply ordering and ensure timely delivery and proper storage of purchased orders.
- Manage the restaurant’s profit and loss statements and sales targets.
- Ensure efficient food and beverage service.
- Schedule staff hours according to reservation volumes and maintain daily attendance logs.
- Control staff discipline and grievance handling.
- Manage administrative procedures for timely processing of documents.
- Ensure expenses stay within budget and manage tips.
- Supervise monthly inventory and day-to-day functions of restaurant employees.
- Conduct daily staff briefings and weekly reviews with the Managing Partner.
- Lead PR and marketing efforts to maximize exposure and revenues.
- Generate weekly, monthly, and quarterly operational reports.
- Maintain hygiene standards and be familiar with health and safety procedures.
- Control departmental operations to achieve budget targets.
General Expectations: Comply with the company’s corporate code of conduct and values, and perform tasks that contribute to achieving business goals.
