In order to maintain the focus on key accountabilities, your job descriptions have been re-designed to ensure that you are clear about what your job involves. The key competencies required to deliver operational excellence are Operations, Financial Planning and Control, Customer Service, People Development and Sales Building. Within these five areas, the main activities for Restaurant Manager have been defined as below:
RESTAURANT MANAGER
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- Follow up on shift management issues
- Obtain quotes for restaurant
equipment repair & maintenance
- Develop OEV action plans and implement with team
- Manage contract services to restaurants
- Accountable for H&S and Food Safety working practices
- Ensure restaurant cleanliness schedule is followed
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- Financial Planning
- P&L management and accountability
- Payroll Management
- Develop and implement Annual business plans to achieve targets
- Check weekly paperwork and sign off
- Timely passing of invoices to RSC for payments
- Attend all area meetings
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- Respond to customer complaints weekly
- Conduct Monthly Front Counter service Workshop Training
- Be aware of local competition and develop plans to retain customers
- Lead by example
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- Plan Staffing levels and recruitment
- Conduct management appraisals
- Conduct in restaurant Induction Training
- Complete Management Schedules
- Mgt Absence & Disciplinary
- Motivate Staff via recognition techniques
- Management & staff coaching
- Conduct weekly mgt meetings
- Develop “ready for promotion” – Green Managers
- Enforce uniform standards
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- Ensure staff and mgt team are aware of all marketing initiatives
- Work with RM’s& Ops Manager to develop local marketing offers
- Ensure review of all promotion
- Implementation of sales building programmes
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Operations (Health & Safety, Loss Control)
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People Management and Development
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Business Planning and Financial Control
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Summary of Restaurant Tasks within Key Business Areas
Job Title
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Restaurant Manager
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Reports to
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Operations Manager
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Role Profile for Restaurant Manager
Summary of Role:
- To be responsible for the total management of the restaurant business in order to achieve and maintain high standards of Quality, Service and Cleanliness.
- To ensure the effective training and development of all staff and management.
- To manage shift operations maintaining the highest possible standards of customer service, product quality and restaurant cleanliness.
- To assist in the overall management of the restaurant to ensure regulation of costs and the maximization of sales and profitability.
Operations (Health & Safety, Loss Control)
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- To carry out a fully operational role as represented in the role of an Assistant Manager
- Maintain overall quality and service standards
- Follow up on management team shift control issues
- Develop Operations Excellence Audit action plan
- Manage contract services to restaurant
- Ensure that Health & Safety and Food safety working practices are adhered to at all times
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Business Planning & Financial Control
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- Financial planning
- Develop budget plans and tactics to achieve targets
- P & L management (achievement of sales and profit targets as per budgets)
- Check weekly paperwork and sign off
- Ensure invoice sent to RSC promptly
- Represent the restaurant at Area Meetings
- Ad hoc area responsibilities as assigned by operation managers
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Customer Service
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- Keep regular contact with customers to obtain feedback on service, food quality and staff friendliness using customer comment cards
- Respond to written customer complaints on a weekly basis
- Ensure front counter procedures are being used consistently by all cashiers
- Be a role model for great Customer Service “lead by example”
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People Management & Development
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- Hold regular staff planning meeting with Assistant Manager(s) to devise recruitment plan
- Complete competency reviews and development plans for management team
- Identify potential in staff and managers and provide individuals with development training to maximize their skills
- Carry out staff interviews and Induction Training
- Manage absence and disciplinary issues within the restaurant, seeking specialist HR advice where required
- Conduct management meetings
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Sales Building
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- Keep abreast of local competition and develop plans to retain customers
- Local restaurant Marketing analysis – liaise with the Marketing department and Ops Manager on implementation of new ideas
- Work with other local Restaurant Managers to develop local offers
- Communicate and implement national and local promotions
- Manage the implementation of local sales building programmes
- Staff incentive planning and implementation.
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Key Business Relationships within the Organisation
- Staff and management team
- Restaurant Management teams in area
- Ops Manager
- HR Manager
- RSC – Restaurant Support Centre
- Suppliers/Contractors
Mandatory Courses to Attend in Role
- Shift Management Training
- Food Safety Workshop
- Health & Safety Workshop
- On the Job Training Workshop
- Equipment Management Training
- First Aid
- Leadership Skill
- Managing Performance
- Recruitment & Retention workshop
- Sales Building & profitability Workshop
Restaurant Management Competency Framework
Key result areas
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Assistant Manager
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Restaurant Manager
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Profit
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- Team working
- Leading Change
- Problem Solving/Decision Making
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- Team working
- Leading Change
- Problem Solving/Decision Making
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Sales
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- Problem Solving/Decision Making
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- Problem Solving/Decision Making
- Communication
- Business Awareness
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Customers
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Learning & Growth
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- Development of Others
- Problem Solving/Decision Making
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- Development of Others
- Problem Solving/Decision Making
- Communication
- Leading Change
- Team working
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