Restaurant Manager

Description

Position Summary: Supervise and manage daily branch operations, including staff, inventory, service quality, and problem resolution, ensuring smooth operations and customer satisfaction. Key Highlights: 1. Comprehensive management of branch operations. 2. Leadership in team coordination and quality control. 3. Problem resolution and resource optimization. 1. Submit payroll report every Monday via email, accompanied by attendance report. 2. Pay salaries in cash to employees every Saturday. 3. Prepare work schedules and arrange them optimally. 4. If staff is absent, identify a replacement for that day. 5. Open the branch. 6. Verify appropriate preparation times in kitchen and beverage areas (Kitchen: max. 15 minutes; large tables: max. 20 minutes) (Beverages: max. 8 minutes). 7. Verify proper plating and beverage presentation. 8. Verify correct dishwashing procedures. 9. Review and sign checklists for waitstaff, kitchen, beverages, dishwashing, and cashier duties. 10. Process supplier withdrawals as specified in purchase requisitions or when items are missing; if withdrawal quantities exceed normal levels, director’s authorization is required. 11. Resolve customer complaints independently, always minimizing losses to the establishment. 12. Authorize purchase requisitions prior to submission. 13. Verify that all requisitioned items have been delivered in full. 14. Procure necessary supplies for uninterrupted operations if omitted from requisition or depleted prematurely. 15. Address maintenance or related issues by contacting qualified personnel. 16. Prepare administrative records and official notices as required. 17. System cancellations must be minimal and justified; same applies to complimentary services and discounts; for birthday complimentary services, voter ID must be presented for justification. 18. Complete the complimentary services, cancellations, birthdays, and discount log, justifying each entry. 19. Verify proper branch closure. 20. Review cash reconciliations and submit them complete with supporting documentation, verifying cash, CLIP, and cash drawer balance. 21. Verify proper branch closure. 22. Submit reports to the administrative office on time and in proper format. 23. Report any requirements necessary for proper branch operation. 24. Monitor and minimize shrinkage, optimize resources, and report any shrinkage—whether occurred or not—in the shrinkage report. 25. Maintain clean and orderly work areas. 26. Ensure proper brand representation and employee conduct. 27. Verify correct use of equipment for food and beverage preparation. 28. Require each employee to perform their duties efficiently to optimize service quality and maintain previously described hygienic and sanitary conditions. Interested candidates please send CV. Prior experience in similar position required. Benefits: * Option for indefinite-term contract Work location: On-site employment