Restaurant Manager at Sheer Logic

Job Responsibilities

Operational Delivery

• Exceeding the company’s operational targets, through ensuring a consistency of operation in line with the brand procedures.
• The manager is directly responsible for supervising up to five shifts per week, including the personnel who work the shifts.
• To ensure that shifts will be supervised effectively in his/her absence, the restaurant manager provides trainings and supervision to the team for them to be able to properly supervise subordinates when the manager is not available.
• Ensure company standards on facility, grounds, and equipment are maintained. Perform inspection and troubleshooting of malfunctions in facilities and equipment
• The ordering and maintenance of all paper and food inventory at the restaurant is also a task for the manager, just as he/she is in charge of all cash controls, and responsible for ensuring that company procedures and policies are adhered to by all employees and staff.

Revenue & Profit Delivery

• Responsible for the profit and loss management of the restaurant, execute effective local marketing strategies, review financial reporting to improve restaurant sales, maintain inventory, adhere to cash control and security measures and manage labour.
• Ensure bottom line profitability for the restaurant by managing cost control, profit and loss, and operations budget
• He/she also works with the District Manager to review the financial plan of the restaurant, including operating expenses and profits, and sales, so as to improve performance and productivity and achieve company business goals.

Staff Management

• Develop and supervise schedules of team members and subordinate management staff. Make sure all shifts are adequately staffed to meet the needs of the restaurant. Give approval to time off requests when necessary and ensure the positions are appropriately covered up by other employees
• Ensure all employees follow company procedures and policies in the discharge of their responsibilities and provide feedback to them.
• Ensure proper training and motivation to employees, as well as to schedule all employees and evaluate their performance
• The manager has the duty to ensure discipline among employees in the restaurant
• Provide assistance to all staff by promptly responding to their complaints or requests and resolving any issue raised

Customer Focus

• He/she make sure guests get top quality service by prompt and correct order taking, and with a courteous attitude.
• If there is a complaint from a guest, the restaurant manager quickly ensures that it is resolved to the satisfaction of the guest an in accordance to the company policies and procedures.

Desired Skills & Experience

• Diploma in Food & Beverage Sales & Service.
• 5 years progressive work experience in the Food Service Industry (Restaurant chain experience is mandatory).
• Capable team leader. Can provide constructive feedback to staff.
• Numeracy skills with a good understanding of food cost.