Restaurant Manager and Employee Job Description

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					                        Job Description – Restaurant Supervisor
Job Title: Restaurant Manager
Reporting to: Operations Manager
Responsible for:
1. Maintaining a high level of customer satisfaction at all times
2. Maintaining dining room order of service according to the restaurant’s quality and service standards
3. Safety and cleanliness of front of house staff, customer areas and areas surrounding restaurant, ensuring all
    cleaning and maintenance schedules are complied with.
4. Ensuring correct operation and balancing of cash registers & daily reporting
5. Recruit and induct floor and bar staff (ensuring adequate skilled staff levels are maintained at all times)
6. Organising the roster to ensures all shifts deliver high service standards
7. Covering extra shifts as required, in the case of staff shortages, to ensure service standards are maintained
8. Increasing sales at all opportunities through customer service staff practicing up selling and cross selling
9. Ongoing product knowledge and sales training to maximize sales and increase average spend
10. Maintaining set labour costs
11. Creating a harmonious team orientated environment amongst all staff within the restaurant
12. Assist in the planning for future development of facilities and service improvements
13. Ensuring that the most suitably qualified person is appointed in the event of your vacancy. This includes a
    smooth succession of transfer - wherever possible this should be an internal promotion.
14. Ensuring disciplinary action is taken for breaches of company regulations.
15. Maintaining high standards of morale and personal appearance of all staff.
16. The monitoring and achievement of all restaurant KPI’s.

Main activities:
1. To liaise with guests
2. Maintain a high level of service to all customers at all times
3. Meet, greet, seat and farewell customers at the restaurant
4. Take orders, serve food and beverages and clear tables
5. Ensure bar is ready for service (adequate supplies of glassware, drinks, bottles, fruit and garnishes, etc)
6. Ensure beverages are served to a consistent quality standard
   Ensure that the restaurant remains in an impeccable state
7.    Ensure all tasks for setting up, serving and closing are all done correctly
8.    Supervise the accurate taking, setting up and confirmation of bookings
9.    Ensure the safety of staff and patrons during service and after leaving
10.   Ensure Responsible Service of Alcohol policies are implemented and maintained
11.   Maintain hygienic food handling practices and cleanliness of all waiting, bar and function staff
12.   Balance the register at the end of the shift ensuring a high level of accuracy and honesty
13.   Communicate any stock shortages to the Operations manager in a timely manner
14.   Maintain bar/restaurant inventory according to stock levels and advise on re-ordering needed
15.   Support the Head Chef in maintaining a harmonious environment between kitchen and floor
16.   Communicate with the operations manager regarding any problems or changes needed with service
17.   Handle complaints according to guidelines and so that it leaves customers satisfied and impressed
18.   Interview and select floor and bar staff
19.   Induct and orientate floor and bar staff
20.   Conduct performance reviews of all floor/bar and function staff at least 4 times yearly
21.   Maintain wage costs within company guidelines and customer spending above agreed averages
22.   Promote the restaurant and functions to potential clients
23.   Maintain equipment in good working order organizing repairs or improvements needed for greater efficiency
24.   Assist in the development and review of systems and procedures
25. To ensure effective communication by attending meetings as required and holding staff meetings on a
    regular basis to impart information
26. To hold regular On-the-Job training sessions to ensure that staff can perform their duties correctly
27. To maintain a high degree of interest in self-development, displaying this by making suggestions for realistic
    improvements.
28. Report regularly on the above activities to the operations manager


Special requirements/tools/equipment/clothing:
                                                                                              Essential Staff Kit v1.1
Uniform to be laundered by you and always of a high standard. Black leather shoes, clean shaven every day (male) or
tasteful makeup (female), hair tied back if long and groomed, any body piercing to be discreet and tasteful, no nose or
eyebrow rings or bolts, no showy rings.Your own waiters friend and pen to be carried on all shifts.

Other features of job – shifts/night work/ availability/working conditions etc:
Available for work Monday to Sunday as required. Able to work split shifts until at least 1am if required.

Prepared by:                                  Date: 13 July 2011




Employee

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Witness

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                                                                                              Essential Staff Kit v1.1

				
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