Restaurant Manager

About the role

The restaurant manager manages and controls the day-to-day operations of a multi-floor restaurant, covering staff, service, finances, inventory and marketing. The role also includes pre-opening coordination and reporting to the Managing Partner.

Key responsibilities

• Ensure FOH and BOH staff know the day's requirements, receive training before opening and whenever needed, and are treated fairly and courteously.
• Coordinate with the executive chef and bartender on new menus and dishes, and keep kitchen-restaurant communication smooth.
• Manage schedules, leave rosters and attendance registers, and report absenteeism to HR; brief staff daily and hold weekly meetings with the Managing Partner.
• Order supplies to the right quantity, quality and price, keep stocks secure and under the correct conditions, and control monthly inventory.
• Monitor and control costs, keep expenses within budget, and prepare weekly, monthly and quarterly reports on budgets, cost breakdowns and sales by category, customer profile and menu item.
• Handle the tips division, manage administration and send documents to the accounts department promptly.
• Run PR and marketing activities to increase exposure, footfall and sales, and ensure health, hygiene, fire and life safety standards and evacuation procedures are followed.
• Comply with the corporate code of conduct and perform tasks as directed by management.