The Restaurant Manager would be responsible for a smooth functioning of the entire restaurant. His primary concern would be to increase the top line sales and maintaining low cost of operations without compromising on the quality of the product and service. Delivering high quality product & service, staff morale and motivation would be on the top of his list. Communication with the operations manager and reporting procedure and systems would be a result of his direct activities.
Sl.No. Tasks / Responsibilities
1 To understand the mission of the company ”To give best possible experience to all Customers” and translate into practical, relevant & precise manner in achieving the same.
2 Maintain relevant financial reports – sales, inventory / costing, profitability reports
3 Effective cost control measures at the restaurant.
4 Adherence to SOP manual, Daily Quality Assurance Checklist.
5 Staffing – Training, Motivation, Assistance in recruiting, be a mentor for the team
6 Deliver superior customer service, provide comment forms and take appropriate corrective / preventive actions.
7 Responsible for Petty Cash, Cashier float, outlet Sale and banking.
8 To maintain all equipment’s and assets in excellent working condition, initiate preventive maintenance and follow up on pending requests made.
9 High Quality Consciousness in Product and in Service
10 Daily Staff briefing and duty allocation
11 Customer satisfaction and interaction – a top priority
Ziss Foods & Beverages LLP