Restaurant Manager

Job SUMMARY

The role is required to regularly and customarily exercise discretion in managing the overall operation of the restaurant. In particular, a majority of time is spent supervising and directing the workforce, making staffing decisions (i.e., hiring, training, evaluating, disciplining, discharging, staffing and scheduling), ensuring guest satisfaction and product quality, managing the restaurant's financial performance, and managing safety and security within the restaurant.

The incumbent is responsible for modeling and acting in accordance with the Group principles, policies and procedures.

Summary of Key Responsibilities

Responsibilities and essential job functions include but are not limited to the following:

Leadership– Setting goals for the work group, developing organizational capability, and modeling how we work together:

· Displays a "guest first, what we do second" attitude by training and holding team members accountable for delivering legendary guest service.

· Plans, identifies, communicates, and delegates appropriate responsibilities and practices to team members to ensure smooth flow of operations.

· Manages with integrity, honesty, and knowledge that promote the culture and values of the Group. Demonstrates a calm exterior during periods of high volume or unusual events and manages smooth transitions thereafter to keep restaurant operating to standard and to set an example for the restaurant team.

· Drives the implementation of company programs by developing action plans and directly motivating and instructing the restaurant team to implement them to meet operational and organizational objectives.

· Provides coaching and direction to the restaurant team to take action and to achieve operational goals. Constantly reviews restaurant environment and key business indicators to identify problems, concerns, and opportunities for improvement to provide coaching and direction to the restaurant team to achieve operational goals.

Planning and Execution - Developing strategic and operational plans for the work group, managing execution, and measuring results:

· Utilizes existing tools to identify and prioritize communications and regularly uses discretion to filter communications to the restaurant team. Communicates clearly, concisely, and accurately in order to ensure effective restaurant operations.

· Constantly monitors and manages restaurant staffing levels to ensure team member development and talent acquisition to achieve and maintain restaurant operational requirements.

Business Requirements – Providing functional expertise and executing functional responsibilities:

· Regularly utilizes management information tools and analyzes financial reports to identify and address trends and issues in restaurant performance.

· Ensures and is accountable for adherence to applicable wage and hour laws for non-exempt and minor team members.

· Regularly uses discretion in accessing external resources to support store operations and to execute district and regional initiatives.

· Solicits guest feedback to understand guest needs and the needs of the community in which the store lives.

Team Member Development/Team Building - Providing team members with coaching, feedback, and developmental opportunities and building effective teams:

· Challenges and inspires team members to achieve business results.

· Ensures team members adhere to legal and operational compliance requirements.

· Develops and maintains positive relationships with restaurant team by understanding and addressing individual motivation, needs, and concerns.

· Actively manages team members by regularly conducting performance assessments, providing feedback, and setting challenging goals to improve team member performance. Manages ongoing team member performance using performance management tools to support organizational objectives.

· Recognizes and reinforces individual and team accomplishments by using existing organizational tools and programs as well as by finding new, creative, and impactful methods of recognition.

· Utilizes and demonstrates effective management principles and practices to create and maintain a successful restaurant team resulting in an environment where all team members are valued and respected.

Summary of Experience

· College degree in business or a closely related field.

· Three years of progressively responsible retail experience, including one year of supervisory experience

· Experience analyzing financial reports

REQUIRED KNOWLEDGE, SKILLS AND ABILITIES

· Knowledge of supervisory practices and procedures

· Knowledge of guest service techniques

· Strong operational skills in a guest-service environment

· Strong leadership skills with the ability to coach and mentor team members

· Team-building skills

· Interpersonal skills

· Organization and planning skills

· Strong problem solving skills

· Ability to manage resources to ensure that established service levels are achieved at all times

· Ability to manage multiple situations simultaneously

· Ability to manage effectively in a fast-paced environment

· Ability to plan and prioritize

· Ability to communicate clearly and concisely, both orally and in writing (esp. in English)

· Ability to independently manage store operations

· Ability to effectively handle and manage confidential and sensitive information

Job Type: Full-time

Pay: RM5, RM6,000.00 per month

Benefits:

• Opportunities for promotion
• Professional development

Work Location: In person