Restaurant Manager

Responsibility to staff and direct the team:– to manage the preparation and cooking of all foods and drinks/beverages

– to manage planning and pricing of menus and food and drinks/beverages to adhere to agreed prices/budgets and maintain applicable quality standards and records

– manage ordering and obtaining supplies

– for ensuring sufficient team members at all times and within agreed budgets

– quality control of all supplies, food, drinks/beverages, kitchen hygiene and health and safety

– assist your Line Manager

– meet your targets and those of the team as a whole

– smooth running of the of the team

– contribute to training and development of the team

– adhere to statutory obligations and agreed quality and best practice guidelines

– manage Front of House duties to include taking and making reservations, taking and serving order, clearing and preparing tables, prepare the bill and take payment

– understand food preparation and cooking and the “ingredients” of food and beverage and train your team to enable the team to confidently deal with customer queries etc

– manage customers’ expectations and deal and resolve with all queries