Responsibilities 
Top Line &amp; bottom line

<ul>
<li style="margin-left:0px;">Responsible for achieving weekly, monthly &amp; annual budget sales targets for the restaurants.</li>
</ul>

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<li style="margin-left:0px;">Responsible for achieving budgeted profitability for the restaurants. </li>
</ul>
Food cost and wastage control

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<li style="margin-left:0px;">Controlling food cost by ensuring the correct in house recipe is followed.</li>
</ul>

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<li style="margin-left:0px;">Portion control, Recipe checks and Minimizing Wastage. </li>
</ul>
Team Management -

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<li style="margin-left:0px;">Managing the complete manpower of various department (front office, kitchen, housekeeping, delivery, valet services &amp; security)</li>
</ul>

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<li style="margin-left:0px;">Leading, mentoring &amp; monitoring the performance of the team to ensure efficiency in process operations and Keeping team motivated all the time.</li>
</ul>

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<li style="margin-left:0px;">Identifying, training, coaching and preparing possible good staff to take on more responsibility within the Company.</li>
</ul>

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<li style="margin-left:0px;">Setting up individual &amp; team targets and helping them to achieve the same.</li>
</ul>

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<li style="margin-left:0px;">Doing manpower planning / shift schedule and Leave calendar planning and leave approvals for restaurant staff. </li>
</ul>
Accounting -

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<li style="margin-left:0px;">Insuring safety of cash deposit &amp; safety in the restaurant.</li>
</ul>

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<li style="margin-left:0px;">Preparing monthly &amp; weekly petty cash expense vouchers. Monitoring petty cash expense voucher submission &amp; reimbursement as per schedule so that restaurants do not short of patty cash advance </li>
</ul>
Cost Control -

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<li style="margin-left:0px;">Controlling and monitoring general restaurants and ensuring the same within the approved budget.</li>
</ul>

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<li style="margin-left:0px;">Monitoring consumption of gas, electricity, delivery bike fuel, generator diesel etc.</li>
</ul>

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<li style="margin-left:0px;">Minimize local raw material purchase to reduce cost of purchase </li>
</ul>
Inventory Management -

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<li style="margin-left:0px;">Forecasting inventory needs and liaising with the procurement teams for the same</li>
</ul>

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<li style="margin-left:0px;">To ensure that supplies are properly used and accounted for to prevent wastage and loss and to keep them within budget limit.</li>
</ul>

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<li style="margin-left:0px;">Preparing &amp; authorization of all GRN for complete Raw material purchase at restaurant level.</li>
</ul>

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<li style="margin-left:0px;">Continuously monitoring Food cost, Wastage, Staff Food consumption &amp; cleaning materials.</li>
</ul>

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<li style="margin-left:0px;">Maintaining FIFO (First In First Out) policy.</li>
</ul>

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<li style="margin-left:0px;">Monitoring restaurants food ordering &amp; stock level. Monitoring quality of raw material (Vegetables, Fruits &amp; other food items) supply.</li>
</ul>

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<li style="margin-left:0px;">Doing surprise stock checks.</li>
</ul>

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<li style="margin-left:0px;">Doing physical stock verification every month end and ensuring correct physical stock entry in the software.</li>
</ul>

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<li style="margin-left:0px;">Validating system v/s physical stock after inventory is done. </li>
</ul>
Formats, Checklist &amp; Reports-

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<li style="margin-left:0px;">Monitoring format, checklist &amp; Reports for better operational control.</li>
</ul>

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<li style="margin-left:0px;">Maintaining and verification of daily, Weekly &amp; monthly reports.</li>
</ul>

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<li style="margin-left:0px;">Monitoring of all checklists from various departments </li>
</ul>
Cleaning &amp; Hygiene-

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<li style="margin-left:0px;">Maintaining &amp; monitoring cleaning checklist scheduling &amp; monitoring daily, weekly &amp; monthly cleaning schedule.</li>
</ul>

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<li style="margin-left:0px;">Ensuring that the restaurant's entire area is clean all the time &amp; kept tidy. </li>
</ul>
Restaurant Sales &amp; Operation

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<li style="margin-left:0px;">Working with and driving the restaurant team.</li>
</ul>

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<li style="margin-left:0px;">Continuously monitoring service standards &amp; sharing feedback with the team.</li>
</ul>

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<li style="margin-left:0px;">Sharing sales data and sales trends with the team and doing effective planning.</li>
</ul>

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<li style="margin-left:0px;">Sharing all findings with the team on sales, service, food quality &amp; quantity, stock management, guest feedback &amp; general upkeep of the restaurant.</li>
</ul>

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<li style="margin-left:0px;">Setting up daily staff meeting guidelines &amp; monitoring.</li>
</ul>

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<li style="margin-left:0px;">Taking direct guest feedback on the floor as much as possible and to have a direct dialogue with Guests on food and services</li>
</ul>

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<li style="margin-left:0px;">Dealing with and resolving guest complaints.</li>
</ul>

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<li style="margin-left:0px;">Consistency on production and services.</li>
</ul>

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<li style="margin-left:0px;">Ensuring timely communication with reporting manager for renewal of restaurants all license </li>
</ul>

Restaurant Manager in Mumbai (UID-10643)

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Skills Required for Restaurant Manager

Job Description for Restaurant Manager

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