Restaurant Manager

_**Responsibility**_

**Operations Management**:

- Oversee all operational aspects of the outlet including food preparation, service speed, shift transitions, and cleanliness.
- Monitor order accuracy, counter efficiency, and minimize customer wait times.
- Manage inventory using QSR systems to ensure optimal stock levels, reduce shrinkage, and prevent overstocking.
- Ensure adherence to standard operating procedures (SOPs), recipes, and preparation methods.

**Vibe meetings, hosting meetings at the beginning of each shift to brief the team on**:

- Days sales forecast.
- Upselling targets.
- Prep expectations.
- Allocating duties and responsibilities.
- Customer complaints - addressing what needs to change.
- Customer compliments - addressing what best practices continue

**Stock Control/Management/Ordering**:

- Making sure that stock is being handled in the correct way according to food safety procedures and portioning control to ensure no waste and/or shrinkage.
- Ordering according to the needs of the business, ensuring no over-ordering to prevent cash flow challenges.
- Stock take to manage GP calculations, investigate variances and/or shrinkage.
- Receiving stock, ensuring quality checks are done i.e.physical condition of stock, what is orders vs invoiced, correct capturing as this affects theoretical GP, and ensuring perishables are documented on traceability checks from point of receiving to handling in store.

**Communication**:

- Ensuring that all necessary communication on restaurant performance, brand standards and newsletter content, and any other pertinent information is shared appropriately with the team.

**Customer Experience**:

- Manage and act on customer complaints with customers ensuring that you go back to the restaurant and team members and understand what the failure was that led to the complaint.
- Put plans in place to address the customer complaint so that the complaint may not be repeated.
- Get hold of and thank/reward/recognise customers that take the time to compliment the Restaurant.

**Reward and Recognition**:

- IT is important to always recognise team members for doing good work.
- Motivate your team by having employee recognition sessions on an ongoing basis so that they feel appreciated for the hard work they put in.

**Financial & Cost Management**:

- Monitor daily sales, transaction volumes, and average check size.
- Control labor, food, and packaging costs within budget.
- Analyze sales trends and implement strategies to increase revenue and reduce operational costs.
- Ensure accurate cash handling, till reconciliation, and deposit processes.
- For new restaurants, the forecast performance complete by Brand can be used to set targets for the restaurant that can be broken down per month, weekly, and daily so that the restaurant team knows what they are aiming for on an ongoing basis.
- In an existing restaurant, this needs to be calculated with historic turnover data as the basis with an agreed percentage increase applied.
- The setting of a budget for the restaurant’s performance is essential and needs to be reasonable and realistic whilst still being a stretch target to achieve.

**Marketing Activation & Local Engagement**:

- Each restaurant should have its own locality store marketing plan with planned activities executed throughout the year.
- Support in-store campaigns, promotions, and upselling initiatives to boost sales.
- Work with marketing team on local store marketing (LSM) and community engagement.
- Track and report campaign effectiveness at store level.

**Food Safety, Hygiene & Brand Compliance**:

- Maintain high standards of food hygiene, cleanliness, and equipment maintenance.
- Enforce all local health department and company safety guidelines.
- Conduct regular internal audits (product temperature, food handling, sanitization).
- Ensure uniform and grooming standards are strictly followed.

**Team Leadership & Staffing**:

- Hire, train, and develop team members for front-of-house (cashiers, runners) and back-of-house (kitchen crew, prep staff).
- Plan and manage shift rosters to ensure full coverage and efficient team deployment.
- Coach team members on speed, safety, product knowledge, and upselling techniques.
- Conduct daily briefings and regular performance reviews to keep the team aligned and motivated.
- Handling staff misconduct in line with the Restaurants’ policy and what is legally appropriate.

**Ad-hoc Responsibilities**:

- Support any ad-hoc tasks, special assignments, or projects as requested by the superior or the company.
- Remain flexible to support cross-company initiatives, internal events, audits, or urgent business priorities as needed.
- **Requirements**_

**Qualifications**:

- Diploma or Degree in Hospitality Management, Business Administration, Culinary Arts, or related field.
- Food Handler Certificate and Health & Safety Certification (as per local regulation).

**Experience**:

- Minimum 10 years of experience in