Restaurant Manager
Domino's Pizza
Total des années d'expérience :20 years, 3 Mois
-take responsibility for the business performance of the restaurant;
-analyse and plan restaurant sales levels and profitability;
-organise marketing activities, such as promotional events and discount schemes;
-prepare reports at the end of the shift/week, including staff control, food control and sales;
-create and execute plans for department sales, profit and staff development;
-set budgets or agree them with senior the owner;
-plan and coordinate menus;
-coordinate the operation of the restaurant during scheduled shifts;
-recruit, train, manage and motivate staff;
-respond to customer queries and complaints;
-meet and greet the guests, organise table reservations and offer advice about menu and wine choices;
-maintain high standards of quality control, hygiene, and health and safety;
-check stock levels, order supplies and prepare cash drawers and petty cash.
Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.
Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counselling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
Meets restaurant financial objectives by forecasting requirements; scheduling expenditures; analysing variances; initiating corrective actions.
Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.
Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission.
Maximizes bar profitability by ensuring portion control; monitoring accuracy of charges.
-To ensure that the budgeted profit of the department is maintained, analyse financial results and take the appropriate action in areas of poor performance.
- To ensure that orders are taken correctly, courteously and take action without delay.
-To ensure that trays and trolleys are correctly and attractively laid up.
- To ensure sufficient mise-en-place to facilitate fast expedition of orders, particularly during peak periods.
- To prepare duty rosters and ensure that correct manning levels are maintained and work is evenly distributed.
- To be totally familiar with daily functions and ensure that all necessary arrangements are made:
- Special cleaning arrangements.
- Correct table setting and appointments.
- To ensure that only well-trained and experienced staff are on duty at functions.
- To ensure that all used equipment is returned to its correct storage place, once the function is over.
- To ensure that trays and trolleys are removed from corridors, etc.
- To ensure that any faults or defects are reported to the Maintenance Manager and take action promptly.
- To ensure that cashing-up procedures are strictly adhered to.
- To ensure that all administrative procedures, including salary variations, are completed correctly and submitted timeously.
- To ensure that attendance registers are completed daily and in accordance with statutory requirements.
- To ensure regular stocktaking of all commodities and operating equipment at specified intervals.
- To ensure that operating equipment is used properly and not abused.
- To hold regular on-the-job training and coaching sessions to ensure that staff can perform their duties correctly.
- To ensure that VIP's are timeously identified and that their presence is known to all staff.
- To maintain a daily report of events and complaints, also noting what action was taken.
-Check with customers to ensure that they are enjoying their meals and take action to correct any problems.
-Escort customers to their tables.
-Explain how various menu items are prepared, describing ingredients and cooking methods.
-Inform customers of daily specials.
-Prepare checks that itemize and total meal costs and sales taxes.
-Remove dishes and glasses from tables or counters, and take them to kitchen for cleaning.
-Administrative duties: keeping records of employee hours and wages keeping records of purchases and pay suppliers.
-Oversee the service in dining room.
-Resolve customer complaints about food quality of service.
-Check Quality Of deliveries of food and baked goods .
-Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records.
-Monitor food preparation and methods.
-Train and develop staff to maximize performance, aid relation and reduce turnover.
-Work with the Bar Manager to ensure the delivery of the performance management process in line with Pub procedures.
-Lead and inspire individuals to develop a highly motivated, commited team.
-Resolution of customer complaints within the bar.
-Develop bar team’s understanding of customer service in order to anticipate and exceed customer expectation.
-Control all stoks .
-Check with customers to ensure that they are enjoying their meals and take action to correct any problems.
-Escort customers to their tables.
-Explain how various menu items are prepared, describing ingredients and cooking methods.
-Inform customers of daily specials.
-Prepare checks that itemize and total meal costs and sales taxes.
-Remove dishes and glasses from tables or counters, and take them to kitchen for cleaning.
-Stock service areas with supplies such as coffee, food, tableware and linens
