Outlet Manager

• Achieve revenue targets and profitability for his/her outlet.
  
• Promotes positive guests’ relations at all times.
  
• Manage opening, operating and closing procedures.
  
• Ensure that dining area comply with health regulations and are clean, functional and of suitable appearance.
  
• Follow Food &
  Beverage Safety and Hygiene policies and procedures.
  
• Ensure menu board and beverage lists condition, specified amount of menus are available.
  
• Assist with expediting problem payments and ensure all cashiering procedures are processed in compliance with accounting standards.
  
• Monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to restaurant standards, provide direct coaching when necessary.
  
• Conduct daily briefing and keep Restaurant Operations Manager/ General Manager informed on all items of interest.
  
• Ensure food and beverage inventories/ stocks are done in a consistent and accurate basis.
  
• Establish par levels for supplies, liquor, beer, wine and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business through delegation.
  
• Interview potential Front of House new hire when necessary.
  
• Analyse information and evaluate results to choose the best solution and solve problems.
  
• Participate actively in implementing new ideas for improvement towards excellent services
  
• Maintain training system to ensure that staff have the necessary framework and skills to perform their job efficiently and effectively.
  

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