RESTAURANT GENERAL MANAGER

Responsibilities:

·        Maintain overall quality and service standards

·        Follow up on management team shift control issues

·        Manage contract services to restaurant

·        Ensure that Health & Safety and Food safety working practices are adhered to at all times

·        P & L management (achievement of sales and profit targets, projections, management of costs – food, paper and people)

·        Check weekly paperwork

·        Ensure invoice payment

·        Keep regular contact with customers to obtain feedback on service, food quality and staff friendliness

·        Respond to written customer complaints

·        Ensure front counter procedures are being used consistently

·        Keep aware of local competition and develop plans to retain customers

·        Local restaurant Marketing analysis – liaise with the Marketing department and Area Manager on implementation of new ideas

·        Complete competency reviews and development plans for management team

·        Identify potential in staff and managers and provide individuals with development training to maximize their skills

·        Manage absence and disciplinary issues within the restaurant, seeking specialist assistance where required

Requirements:

·        Minimun D3 Or equivalent from Hospitality Management

·        Male/Female

·        Age 35 – 39 years old

·        Able to work on shift specially public holiday

·        Do not have any tattoo and body piercing

·        Demonstrated leadership and development skills with a minimum of four (4) years of restaurant management experience

·        Strong Maths and window-based computer literacy

·        Team work, leadership skill, motivator

·        Able to work under pressure