The main purpose of the role is to manage the restaurant’s daily operations, including the selection, development and performance of employees. In addition, they oversee the inventory and ordering of food and supplies to optimise profits. Their primary responsibility is ensuring guests are satisfied with their dining experience and maximising business profitability and contribution.
They oversee and manage all areas of the restaurant, making final decisions on matters of importance and obtaining profit contribution by managing staff, establishing and accomplishing business objectives whilst maintaining the highest standards of customer services according to the strategy of COSMO Restaurants. The primary responsibility of the General Manager is to ensure the business operates to the highest customer service standards through people and customer management.
Duties & Responsibilities
* Be a role model in personal grooming; ensure all staff comply with the grooming standard.
* Oversees rota creation to minimise FOH spending cost with abilities to predict weekly sales based on L4L restaurant performance.
* Responsible for staff morale boosting and lowering staff turnover using his/her leadership skills; “lead by example” is a must.
* Create a harmonious and caring working environment for all staff and build up a rapport team with commitment and motivation.
* Recruitment and talent spotting within the store through carrying out interviews and selection processes.
* Monitor and check staff followed all restaurant rules and terms.
* Monitor and check all operations followed by standards and also comply with the relevant laws and regulations (e.g. Hygiene, Health & Safety, Employment Law, and Food Safety Law).
* Drive the operation team to achieve the Quality Standards Audits at 90% and Hygiene, Health and Safety audits at 85%.
* Monitor and check if staff fulfil their tasks correctly and on time.
* Coach: provide assistance or solutions to staff when they encounter difficulties.
* Check the training results through all staff’s daily performances. Delegate to a qualified trainer to retrain if necessary.
* Responsible for Customer Service in the restaurant and handling all customer complaints.
* Communicate to the service office if necessary.
* Communicate to suppliers if necessary.
* Communicate with the Head Chef if there are any issues regarding kitchen operations (e.g. complaints, suggestions or issues with kitchen staff).
* Drive the restaurant management team to resolve any defect from service to environmental issues promptly so the team can improve the quality of operation.
* Monitor stock and delivery performance from the supervisor.
* Monitor and check if all administrational tasks are fulfilled on time (e.g. recruitment, staff roaster, records and reports etc.).
* Fully responsible for achieving the restaurant’s budget and financial result for the fiscal year.
* Engage with customers; deliver caring services to build their loyalty to the restaurant.
* Lead by example and able to delegate tasks to subsequent management teams in order to achieve operational excellence.
Qualifications
* Advanced level of English.
* Significant experience in Managerial role in hospitality/retail.
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