RESTAURANT GENERAL MANAGER

The Restaurant Manager is in charge of overseeing the day-to-day operations of the restaurant, ensuring consistent delivery of quality food and services to the customers.

Responsibilities and Tasks Service Related Monitor a consistent and smooth flow of standard service sequence for all customers.

Ensure that high level of customer service and engagement are adhered to by all service staff.

Monitor all guest’s inquiries and requests and ensure that they are responded to promptly, appropriately, and sufficiently.

Monitor guests’ reservations and ensure proper execution.

Be proactive to every guest complaint and address escalated ones whenever needed.

Be available to build friendly but professional relationships to customers, especially the regular guests.

Maintain a proactive and diligent approach to excellent customer relations and service.

Develop action plans to address potential challenges in standards and identify shortfalls before they affect customer service.

Anticipate events that may affect customer turn-out.Product Related Establish a close and coordinated workflow with the back of the house (kitchen).

Monitor and coordinate with the kitchen regarding the availability of all products,

Checking items that are out of stock, nearing out of stock, and for replenishment.

Communicate and coordinate status of food products and items from dining to kitchen and vice versa as needed.

Ensure that only excellent quality of food and beverages are served to every guest.

Ensure the timely arrival of all guest’s orders.

Make sure that no order from any guest is overlooked or missed out.

Staff Related

Maintain a positive and productive working relationship of all staff members.

Ensure enough and appropriate line-up of manpower.

Create a roster and schedule of all dining staff employees, ensuring that schedules are adhered to.

Be proactive to monitor the attendance of all dining staff employees.

Orient and train new staff members.

Identify staff-related concerns and coordinate this with the management.

Delegate and assign appropriately, specific tasks to the appropriate people.

Ensure that staff members are working efficiently and effectively in their assigned stations at all times.

Ensure that all staff adheres to the policies, processes, and protocols of the company.

Coordinate staff misconduct and violation to the HR Department.

Monitor and evaluate staff performance and recommend necessary changes if needed. Coach and talk with staff members as needed.

Admin Related

Ensure that all company resources are managed and utilized properly.

Report any damages as to the management and repairs and maintenance department.

Ensure that anything related to finances are well-reported, well-kept, well-coordinated, and well-managed.

Maintain a high-level of cleanliness in the whole restaurant.

Conduct thorough checking of all fixtures, equipment, and other items regularly.

Ensure the health, safety and well-being of guests and all staff members.

Management Related

Report weekly to the management regarding anything related to the store, staff, and sales performance.

Contribute to the overall plan of the management when needed.

Maintain a close coordination with the management team.

Be available for meetings and consultation with the management.

Be knowledgeable about profit, sales, and revenues.

Provide proposals that will give positive impact to the restaurant.

Implement the management’s rules, procedures, etc.

Maintain confidentiality to management matters, trade processes, and any other information as needed.

Others

Be ready for other reasonable tasks that the management may ask.

Maintain close coordination with other employees of the company that are not specifically aforementioned.

Be willing to go on flexible duty especially during peak seasons, store events, weekends, and holidays.

Base: Restaurant-based with office reporting, as needed

Qualifications/Requirements: Requirements Graduate of bachelor’s degree in Restaurant Management, Food and Beverage Service, Hospitality Industry, Business, or equivalent.

At least three (3) years' experience in the same industry and same capacity.

Excellent oral and written communication skills.

With analytical and organizational skills.

Pleasant and positive work disposition. Willing to be assigned within Metro Manila and/or Provinces area.