Restaurant General Manager - Broadmead, Bristol
Reports to Franchisee
Position Summary
You are the Captain of the Ship. You are responsible to ensure consistency of food standards, excellent service and maintain the cleanliness and condition of the Restaurant. You are accountable in achieving the store’s sales and profit by maintaining ideal cost of all the restaurant’s expenses including proper preparation of weekly roster without sacrificing the guest experience. It is your responsibility to keep your people driven and create a cheerful professional working environment that will keep our guests wanting to return to German Doner Kebab
Duties & Responsibilities
Leads Operations Excellence:
1. Oversees and manages all areas of German Doner Kebab Restaurant
2. Ensures guest service exceeds company standards and strong guest satisfaction is maintained
3. Responds efficiently to guest complaints and takes appropriate action to solve the problem
4. Enforces and ensures the best quality of products possible is served
5. Organise and supervise shifts to ensure both team and guest satisfaction
6. Trains and develops team through strong, well organised training and ongoing operational feedback
7. Appraises teams’ performance and provides formal feedback to keep them upbeat and productive
8. Estimate consumption, forecast requirements and maintain stock inventory to ensure product availability and minimum product wastage
9. Monitors and ensures compliance with food safety and health & safety rules and regulations
10. Control costs and minimises waste to ensure maximum profitability of the restaurant
11. Successfully promote and publicize the GDK brand
12. Nurture a positive working environment and leads by example
13. Monitor all restaurant operations and initiate corrective actions
14. To be duty manager on rotation basis (role shared with supervisors)
15. Lead all financial areas including sales growth, cost management, and profit growth
16. Takes responsibility for the business performance of the Restaurant
17. Analysing and planning restaurant sales levels and profitability
18. Organising marketing activities, such as promotional events and discount schemes
19. Preparing reports at the end of the shift / week, including team control, food control and sales
20. Creating and executing plans for sales, restaurant profit and staff development
21. Setting budgets and / or agreeing them with the franchisee
22. Coordinating the entire operation of the restaurant during scheduled shifts
23. Managing team welfare and providing them with regular feedback
24. Ensuring that all employees adhere to the company uniform standards
25. Meeting and greeting guest and organising table reservations
26. Organising and supervising the shifts of kitchen, dining and counter team
27. Maintaining high standards of quality control, hygiene, and health and safety
28. Checking stock levels and ordering supplies and ordering correct amount of supplies
29. Preparing cash drawers and providing petty cash as required
30. Helping in any area of the restaurant when circumstances dictate
31. To take a proactive role in encouraging teamwork, cooperation, harmony, productivity and a positive attitude within the working environment
32. At the end of each shift complete all necessary daily reports
33. Attend any training or meetings as and when required by German Doner Kebab or the Franchisee
34. To perform any other duties as designated by Operations Manager due to business demands
35. To take responsibility for and ensure the security of a German Doner Kebab Restaurant
36. Working with supervisors to coordinate all aspects of stock deliveries. Keep accurate records
37. To regularly collaborate with GDK and the Franchisee to ensure the monthly accounts are accurate and the receipt and administration of all deliveries are up to date
38. To administer and maintain the German Doner Kebab PMC system
39. To monitor the stock storage areas, ensuring they are secure, neat and clean at all times
40. To collaborate with the supervisors to ensure tight stock control and budgeted margins are achieved
41. To monitor with daily ordering so as to ensure that stock levels are maintained and orders are placed in a timely manner
42. To meet and greet all customers where possible and role model exceptional customer care
43. To monitor the training of restaurant staff including holding annual performance reviews
44. To lead and comply with maintaining high standards of food quality
45. To support the supervisors and colleagues at peak times and to undertake any operational duty which might be reasonably required, to ensure guest expectations are met
46. Ensure GDK team are always well groomed and smart ready for work
47. At all times promote and follow legal responsibilities and requirements associated with the business
48. Maintain a local authority food safety certificate i.e. scores on the doors 5 stars. Check all areas of the restaurant to ensure compliance with the EHO and fire safety officers
49. Have a good working knowledge of all equipment and efficiently takes care of preventative maintenance.
Business Relationships within the restaurant
50. Team members and Supervisors
51. Store Management Team
52. Guest / Uber drivers
53. GDK personnel
54. Store Franchisee
Qualifications
A qualified candidate for the position of a Restaurant Manager should have outstanding interactive and communication skills and also possess the enthusiasm to work with colleague and staff as a team player. In addition to these, the following qualities, skills, knowledge, and abilities are most sought:
55. Proven working experience as a Restaurant Manager
56. Demonstrated experience in customer service management
57. Extensive food knowledge
58. Proficiency in English
59. Computer literacy and familiarity with restaurant management software
60. Strong leadership, motivational and people skills
61. Financial management skills