Restaurant Manager

Restaurant Manager Duties and Responsibilities

 Recommend and monitor a budget and plan for the year.

 Lead, train and motivate a service team.

 Conduct daily briefings ensuring two-way communication, trainingand policy information

 Check mise-en-scène and mise-en-place done by the team.  Control expenses of the restaurant.

 Develop innovative ways to create sales of the restaurant by up-selling menu items, food promotion merchandising, etc.

 Meet and greet guests and develop a personal guest database toensure continued patronage.

 Schedule staff rotations and duties and organize extra hands whenrequired.

 Ensure the safety and hygiene of the restaurant.

 Maintain discipline and conduct staff appraisals

 Coordinate with the chef for menu offers and operationalcoordination.

 Coordinate with other departments for the smooth supply ofoperational supplies.

 Responsible for proper billing and cash recovery for servicesrendered.

 Resolve guest and staff complaints and grievances

 Represent the restaurant in Food and Beverage meetings.

 Conduct periodic competition analysis

 Coordinates withKitchen: on food preparation matters.Kitchen Stewarding: for the supply of clean service-ware.Housekeeping: for cleanliness and supply of linen and flowers. Accounts: for budgets and depositing daily sales.Engineering: on matters of maintenance and safety.Security: on matters of security and safety.