RESTAURANT MANAGER - Eddie Rockets Carlow
ACCOUNTABILITY: AREA MANAGER, QUALITY ASSURANCE MANAGER AND DIRECTOR OF OPERATIONS
JOB REQUIREMENTS AND SKILLS
· Excellent interpersonal skills
· Strong written and oral communication
· Problem solving
· Ability to work independently
· Strong planning and organisational skills
· Ability to cope under pressure
· Good business awareness
· Experience in EPOS systems
· Proficiency in Microsoft office specially excel
Qualifications
· Degree/HND in the following subjects may be helpful
Hotel and catering/Hospitality management/Business or management
· Certificate in management of food hygiene required
· Minimum of Two Years previous restaurant management experience is essential for this role
OVERALL RESPONSIBILITIES:
· Overall performance of unit.
· Proficiency at all levels, including recipe knowledge, service standards, sanitation practices, Food service management functions.
· Develop and meet financial targets and goals.
· Ensure proper staffing and training
· Aware and responsible for quality of kitchen Stations operations
· Oversee and ensure that staff are maintaining all areas of job responsibility and provide coaching as necessary
· Ensure all Standard Operating Procedures are upheld.
· Attend weekly management meetings and ensure Crew departmental meetings are ongoing and productive.
· Assist with other projects as assigned.
SPECIFIC RESPONSIBILITIES:
GENERAL
· Uphold Rockets Ethos and all aspects of the company’s mission, purpose and values.
· Proficient in all areas of operations: all hourly positions and functions.
· Proficient in all staff and Management administrative and computer functions.
· Ability to manage and coach a junior managers and staff
FINANCIAL
· Sales - Review daily sales figures, comparing to budget, last week and previous year(s).
· Record and send daily sales and labour report. Discuss issues with other managers at Weekly meetings. Create and communicate action plans to team and Franchisee/Owner/ Area Manager.
· Labour – Ensure weekly labour projections are written based on actual schedule. Review all schedules prior to posting. Compare projections with budget. Review daily labour figures, comparing to budget and projections, as well as previous week and year(s).
· Discuss issues regarding overtime and training expenses with other managers.
· At the end of each pay period, review all employee hours and rates prior to sending payroll. Create and communicate action plans to Area Manager and or Franchisee/Owner
Cost of Goods Sold (COGS) – Ensure that weekly food and beverage stock take are done correctly and determine actual costs.
· Review weekly cost of goods sold, comparing to budget, last week. Investigate reasons for high costs and provide coaching to resolve.
· Maintain proper procedures for daily invoice review, ordering/receiving, tracking waste and spoilage, setting par levels, daily production checklists, and portioning control. Communicate action plans to Area Manager and/or
Franchisee/Owner
· Controllable(S) – track weekly expenditure to accurately reflect and assure period costs and assure period targets are met.
· Maintain proper par levels while meeting targets for all direct expenses such as disposables, small ware, uniforms and petty cash
· P & L Review – review weekly with management team. Communicate action plans to Area Manager Franchisee/Owner
· Budget – Assist with creation of unit budget. Review budget weekly to ensure unit is meeting targets.
OPERATIONS
· Assure the quality of the staff by daily assessment of staff and periodic employee Performance reviews.
· Review mystery shopper reports or digital comment cards with other managers and staff; document service and performance issues from these reports, both positive and negative.
· Ensure staffs are trained in proper guest relations and all guest complaints are handled properly by staff and management.
· Food Quality -Ensure food handling, safety, execution and presentation procedures are upheld. Ensure that line checks on all shifts are performed and ensure that a thorough line tasting is completed daily by the management team.
· Service - Ensure customer service standards are being upheld. Ensure staffs demonstrate proper guest relations.
· Handle all guest complaints properly.
· Unit Cleanliness – Enforce Staff cleaning lists and schedules. Conduct a daily walk-through to assure projects are being completed; follow-up with performance of cleaning crew. Communicate action plans to Area Manager Franchisee/Owner.
· QSC – ensure weekly and monthly completion of QSC audit. Provide correction action following non-compliance.
· IAuditor – ensure all assigned weekly audits are completed on time each week
· Repairs and Maintenance – Maintain the facility by ensuring all repair work needed is completed. Call for authorization on any repairs exceeding €200. Review all invoices to ensure accuracy and completion of work. Ensure all warranty work is done by the correct vendor and the bill is properly priced to reflect work covered by warranty. Ensure that all warranty information has been submitted and documented for new equipment.
Training and Development – Ensure Staff and junior management training is ongoing and Proper programs are being followed.
· Ensure all employees have completed required training and training check lists are signed and filed.
· Employee development is achieved through observation shifts with individuals, ensuring that standards are being met.
· Ensure employee coaching and counselling occurs through frequent oral and written feedback.
· Ensure shift meetings happen at least twice daily with pre shift huddle.
PERSONNEL/HUMAN RESOURCES DEVELOPMENT
· Complete Employee and Junior Management Performance Appraisals on time and use to create action plan for personnel development.
· Encourage team motivation and collaboration through reward/incentive programs
· Ensure unit operates with zero tolerance for harassment and all policies outlined in the employee handbook.
· Ensure all employees are trained in maintaining a professional atmosphere. Follow-up on all complaints of harassment and immediately report any incidents to Area Manager and or Franchisee/Owner
· Maintain “open door” policy with all employees
· Develop all staff in areas needed for their advancement to the next level.
· Identify hiring needs and maintain proper staffing levels.
· Always be on the lookout and ready to make room for strong employees. Utilize outside recruiting efforts through Area Manager Franchisee/Owner when necessary.
· Ensure employee files are current with proper and complete documentation.
· All termination paperwork must be filed separately in appropriate file.
· Ensure Health and safety practices are in place and followed.
· Follow proper procedures for all employee and guest accidents/incidents. Maintain proper file of required paperwork for accidents/incidents.
ADMINISTRATION
· Maintain constant communication with all management through proper use of management diary.
· Log employee issues (lateness, tardiness, and performance issues), food issues (items out of stock, line check notes about quality, etc.), sales, labour and other pertinent information.
· Ensure weekly and period paperwork is accurate and completed on time and email necessary information to authorised recipients
· Ensure proper cash handling procedures are followed, including cash-outs, counting Bank lodgements, counting safe, and completing coin orders.
· Maintain organized office. Ensure documents are placed in proper file/book. Maintain/
· Archive paperwork as required.
Job Types: Full-time, Permanent
Pay: From €34,000.00 per year
Benefits:
- Company events
- Employee discount
- Food allowance
Experience:
- Hospitality management: 2 years (required)
- Restaurant: 2 years (required)
Work Location: In person
