Job Description

The role of the Restaurant Manager is to ensure successes of all operational matters by providing operational leadership and guidance as the Restaurant Manager and service personnel with the aim of achieving remarkable customer satisfaction, service deliveries, product consistency and adherence to all restaurants and operating standards.





The position acts as a key role, ensuring an authentic Brotzeit experience that offers guests a deviation from the ordinary. The role is based in the field (hands-on approach) and works directly with the Senior Leadership. Ensuring transparent internal and external communication, satisfaction, productivity, maximization of financial performance, resources, and effective controls.





Likewise work in collaboration with HR, Head of People Development & Training, Group Executive Chef and other interdepartmental parties ensuring promotions, concepts, product availability and disseminated.





Build a strong rapport and professional relationship with our Stammtisch Members, in particular our top tier Gold Members and ensure our Teams recognize them and always deliver memorable experiences.

Human Resources Assistance

Recruit & select staff that meet set expectations and are suited to work in a customer-oriented environment, as well as embracing teamwork and positivity. Create a good working environment and develop subordinates by identifying areas of training needs and actions to support it. Orientate and train employees, ensure that everyone has a complete understanding of the company's F&B menus, service standards and policies by using the operations training manual. Manage an efficient team of kitchen and service staff by taking an active interest in their welfare and development. Include the Chef and Head of Training.

Operational Assistance

Ensure daily opening and closing duties in the outlet are properly executed. Manage, direct and co-ordinate all operation-related activities in a proficient and pleasant method. Maintain high level of customer service by embracing the 8-Steps of Excellence as per QSC standards and uphold compliances. Ensure overall restaurant image is maintained and the brand is well represented. Report faulty equipment, signages and provide suggestions/quotations for speedy repair. Conduct and document daily road-calls and training via the DER report. Work closely with HR and Head of Training for staffing and upskilling. Communicate daily and act as liaison between operations staff and management. Ensure that POS system is operational and accurate at all times. Provide co-ordination and services for both kitchen and service. Report on time, in proper uniform and grooming. Likewise ensure your team members are correctly dressed and groomed. Provide suggestion or develop new SOPs to improve on operation and service sequences. Execute any other duties as requested by immediate superiors.

Financial Assistance

Achieve Business KPIs set by management. Achieve daily and monthly sales target, report sales and cost of labour of the outlet via StaffAny and duty roster. Ensure that the outlet budget is strictly adhered to and that all costs are controlled including Shop Expense, Cost of Goods & Cost of Labour. Produce an accurate monthly stock take, control, and report wastages, and any other form of loss, breakages or complimentary offers. Managing daily sales transactions, cash float and deposits. Monitor handling of dining vouchers, discount, cash, petty cash, and tips in the outlet is adhere to company's cash handling policy and guidelines. Manage overall manpower planning, including planning daily duty roster to ensure optimum use of manpower in the outlet. Verify OT, Off-in-lieu (OIL) and Casual Labour hours monthly. Ensure leave calendar planning for all FOH personnel.

Administration Assistance

Ensure that all the supplies and stocks in the outlet are sufficient for the day-to-day operations. Ensure per-stock is aligned with business needs. Monitor proper ordering, receiving and storage procedures are being followed. Maintain an attractive and orderly appearance in the outlet.

Promotion Assistance

Motivate, guide, and train the staff in upselling food and beverage items. As well as product knowledge. Attend to guest requests and attend to guest complaints as required. Ensure that all staff are properly informed on promotions, 86 and information related to best customer services.

Skills

Possess effective management skills. Good command of spoken English. Any additional language (eg. German) is an added advantage. PC literate with knowledge in MS Office.

Education

Min. Diploma/Degree in F&B management or any related field.

Experience

At least 6 years of experience management in Food and Service Operations.

Competency Profile

Interpersonal - Teamwork Leadership - Coaching, Delegating Responsibility, Building and Driving Team Business Management - Managing Work, Setting and Reviewing Performance * Personal Attributes - Integrity, Driving for Results