Store Manager

General Purpose

Plan and direct all restaurant operations. Maintain high standards of food, service, health and safety, ensure the efficient and profitable business performance of the restaurant and the optimal utilization of staff and resources.

Main Job Tasks and Responsibilities

Set operating goals and objectives

Assess staffing requirements and recruit staff when needed

Train and coach staff

Prepare and implement standard operating procedures

Manage staff performance in accordance with established standards and procedures

Ensure staff know and adhere to established codes of practice

Organize and monitor staff schedules

Maintain employee records

Co-ordinate restaurant operations during each shift

Monitor adherence to health, safety and hygiene standards in kitchen and restaurant

Keep records of health and safety practices

Ensure compliance with restaurant security procedures

Ensure alcohol regulations are adhered to

Interact with customers

Advise customers on food and beverage choices

Oversee preparation of food and beverage items

Ensure adherence to set recipes

Ensure quality of food and beverage presentation

Observe size of food portions and preparation quantities to minimize waste

Interact with customers to ensure all inquiries and complaints are handled promptly

Co-ordinate menus

Analyze food and beverage costs

Accurately ensure EOD procedures for closing

Ensure cash management procedures are completed accurately

Analyze budget variances and take corrective actions

Establish and implement financial controls

Implement and oversee cost cutting measures

Plan and monitor restaurant sales and revenue

Organize and supervise marketing and promotional activities

Maintain business records

Prepare and analyze management reports

Manage POS system for menus and pricing

Determine and execute operating improvements

Check and order supplies of non-food items

Identify and estimate food and beverage supply requirements and place orders with suppliers

Schedule food and beverage deliveries

Check quality of deliveries and documentation

Ensure correct storage of supplies

Arrange for maintenance and repairs of equipment and services

Identify and evaluate competitors

Keep current with trends in the restaurant industry Knowledge and Experience

Tertiary qualification preferred

Previous experience in food and beverage management

In-depth working knowledge of alcoholic and non-alcoholic beverages

In-depth working knowledge of food preparation and presentation

Experience in staff management and development

Knowledge of basic accounting principles and practices

Experience in analyzing financial data

Knowledge of planning and forecasting

Track record of managing inventory and cost control

Knowledge of administrative procedures

Able to use relevant computer applications (Excel, Word) Key Competencies

Decision-making

Judgment

Problem analysis and problem-solving

Planning and organizing

Resource management

Communication

Customer service focus

Quality orientation

Teamwork

Adaptability

Flexibility

High energy level

Stress tolerance

Reliability and punctuality

Accountability

Self-motivated

May require difficult work positions. Occasionally utilizes sense of taste and smell, far vision, step stool, works around chemicals / cleaners, walks on uneven surfaces, lifts and / or carries up to 50lbs