Manager - Restaurant

Role Overview

Manager - Restaurant at Apparel Group. This role manages and controls day-to-day restaurant operations across all areas of the business.

Role Purpose

The restaurant manager oversees all aspects of daily operations, from staff coordination and training to financial performance and customer service delivery. The role ensures operational excellence, regulatory compliance, and revenue targets are met across front-of-house and back-of-house functions.

Key Responsibilities

Staffing & Training

• Ensure that FOH and BOH staff are familiar with daily requirements.
• Conduct training for all staff prior to restaurant opening and whenever needed to maintain excellence of operation standards.
• Schedule working hours of all service staff, taking into consideration volume of expected business, reservations and timetables.
• Ensure that time tables, leave rosters and attendance registers are up-to-date and kept daily.
• Bring any absenteeism immediately to the attention of HR.
• Ensure that all staff are treated fairly and with commonly accepted courtesy.
• Ensure that all staff are fully informed in respect of disciplinary procedures and the handling of grievances.
• Manage the day-to-day function of all restaurant employees and facilities.

Pre-Opening & Opening Phase Coordination

• Coordinate with all related parties during the pre-opening phase to ensure that the opening date is reached with full readiness of staffing, training, stocking, menu, budgets, marketing plan and all other aspects of operations.

Operations & Service Management

• Ensure that all communications between restaurant and kitchen run smoothly.
• Manage the prompt, efficient and courteous serving of food and beverage in the restaurant.
• Manage the daily briefing with staff to ensure smooth running of service sequences.
• Manage the day-to-day function of all restaurant employees, facilities, daily stock checks and stock takes.

Menu & Culinary Coordination

• Coordinate with the executive chef and bartender for new menus as needed and to create a wide variety of new dishes and beverage lists.

Inventory & Supply Management

• Ensure that all purchased orders have been delivered and stored.
• Order supplies and ensure that all stocks are ordered to the correct quantities, quality and price.
• Ensure that all stocks are kept securely and under the correct conditions applicable to each type of commodity stored.
• Control and manage monthly inventory.

Financial Management

• Assume responsibility for the profit and loss statement of the restaurant.
• Achieve set revenues and sales targets for the entire operation of the restaurant on both floors.
• Achieve budget by monitoring and controlling departmental operations, considering restaurant expenditure.
• Control and analyze departmental costs on an ongoing basis to ensure performance against budget, implementing corrective measures where necessary to produce positive business results.
• Ensure that expenses are within budget limits.
• Manage the tips division.

Administration & Reporting

• Manage all administration procedures and ensure that all documents are sent to the appropriate accounts department immediately for processing.
• Generate weekly, monthly and quarterly reports on all aspects of restaurant operations, including but not limited to budgets, cost breakdowns and sales breakdowns by food categories, customer profile, menu items and days of the week.

Health, Safety & Security

• Maintain the required standard of operational hygiene according to cleaning rotas at all times.
• Be aware of the restaurant policies and procedures relating to health, hygiene and fire life safety, and ensure direct reports do the same.
• Familiarize yourself with emergency exits and evacuation procedures.

Marketing & Public Relations

• Assume responsibility for PR and marketing activities and communication in order to maximize exposure, footfall and sales revenues of both levels of restaurant.

Stakeholder Management & Communication

• Hold weekly meetings with the managing partner to ensure that operation is going as it should and to ensure that any special arrangements are properly communicated.

General

• Comply with the company's corporate code of conduct.
• Familiarize yourself with company values and model desired behaviors.
• Perform tasks as directed by management in pursuit of the achievement of business goals.