OBJECTIVE OF POSITION Is this the next step in your career Find out if you are the right candidate by reading through the complete overview below.
The RestaurantGeneralManager is charged with the overall responsibility of directing the day to day operations of a restaurant, guaranteeing compliance with company quality guidelines in all areas of operation like production and delivery, customer relations, team management, restaurant related maintenance and repair, inventory management, recruiting, hiring, termination and retention of team members, financial accountability, and enforcing the delivery of the highest quality products and services customers.
2.
CORE RESPONSIBILITIES Manage profit & loss, by complying with cash control/security processes, monitoring inventory, managing labour, analysingfinancial reports, and taking necessary actions.
Making sure theres a safe working environment and great customer experience by promoting safe working behaviours of the team.
Interviews and recruits team members, carries out performance appraisals, takes necessary disciplinary action, motivates and trains team members.
Promoting fast, accurate service, positive guest relations, and makes sure products are consistent with company quality standards.
identify and estimate food and beverage supply requirements and place orders with suppliers negotiate purchase prices and develop preferred suppliers 3.
PROCUREMENT Ensures that inventory control of bar materials and purchase order are done.
Ensures that the ordered bar materials are controlled during the acceptance.
Controls the placement of incoming materials in the bar.
4.
HUMAN RESOURCES Trains and coaches restaurant staff to improve their performance and engagement, encourages teamwork and cooperation.
Conducts recruitment and leave processes of restaurant staff.
Monitors staff performance, gives effective feedback, set SMART targets.
Keeps records of work accident and ensures the related authorities are updated.
Ensures payroll summary is made and staff payment is up to date.
Create hiring plans for front-of-the-house and back-of-the-house staff Oversee employee attendance and working schedules including breaks, overtime and paid time off 5.
GENERAL Adheres to the hygiene and appearance (personal care, uniform, etc) rules as required by the relevant regulations and company policies while carrying out duties.
Adheres the rules of occupational health and safety in the work area and takes all necessary precautions to prevent occupational accidents.
Adheres to relevant company procedures and guidelines given in the staff handbook on issues such as work plan, leave, absence, etc. Haz Restaurant LondonEngland
