The Deputy General Manager is responsible for managing the daily operations of the restaurant, including the selection, development, and performance of employees. They oversee the inventory and ordering of food and supplies, optimize profits, and ensure that guests are satisfied with their dining experience while maximizing business profitability.
They manage all areas of the restaurant, making final decisions on important matters to achieve profit contributions by managing staff, establishing and accomplishing business objectives, and maintaining the highest standards of customer service according to the strategy of COSMO.
Responsibilities:
* Achieve exemplary performance in every aspect of running the restaurant.
* Drive clear structured succession planning.
* Make critical decisions that impact the success of the business every day.
* Ensure that food costs, labor costs, and wastage figures are within company parameters; drive revenue and create a profitable business.
* Rota team members for maximum customer service and efficiency.
* Adhere to company rules, procedures, standards, and licensing law at all times (Food Safety, Hygiene, Health & Safety, and HR procedures).
* Recruit and build a winning team through effective talent management and development of all team members to achieve their maximum potential.
* Continuously maintain a motivated team, creating a great learning atmosphere and work environment in the restaurant. Ensure effective communication across the whole team.
* Cascade knowledge, drive training, and give feedback to identify improvements and areas for development.
* Aim to exceed service expectations and inspire the team to go the extra mile to deliver fantastic customer service.
* Promote brand values by following the company’s marketing strategy and creating a local marketing strategy to promote the business and maximize sales.
* Perform any reasonable duties as required from time to time to contribute to the achievement of business aims and objectives.
Key Behaviours:
* Solid experience in a capacity of DGM.
* Fantastic interpersonal, communication, and coaching skills.
* Thrives under pressure in a high turnover food environment.
* High level of enthusiasm and energy to inspire others.
* High personal standards, genuine, and attentive.
* Must be available to work as late as midnight or later if necessary.
* Must possess the ability to recognize a problem when it arises and resolve it appropriately using good judgment, tact, and initiative according to company policy and procedure.
* Be willing to work overtime when needed and assist the workload of others.
* Ambitious and open to continual development.
* Hard working and prepared for challenges.
The right candidate should ideally possess the following qualifications/certifications:
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