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Restaurant Manager
| Posting date: | 12 December 2024 |
|---|---|
| Salary: | £12 to £15 per hour |
| Hours: | Full time |
| Closing date: | 11 January 2025 |
| Location: | KT6 6HE |
| Remote working: | On-site only |
| Company: | K1 Turkish Kitchen Ltd |
| Job type: | Permanent |
| Job reference: |
Summary
Key Responsibilities:
1. Leadership and Staff Management:
• Recruit, train, and manage restaurant staff, including waitstaff, chefs, and kitchen assistants.
• Create and oversee staff schedules to ensure proper coverage during peak hours.
• Monitor employee performance, provide feedback, and implement improvement plans when necessary.
2. Customer Service:
• Ensure exceptional customer service by addressing complaints and resolving issues promptly.
• Monitor dining areas to maintain a welcoming and professional atmosphere.
• Collect customer feedback and use it to improve service and operations.
3. Operational Oversight:
• Oversee daily restaurant operations, including opening and closing procedures.
• Maintain high standards of cleanliness, organization, and compliance with health and safety regulations.
• Ensure all food and beverage preparations meet quality standards.
4. Financial Management:
• Manage budgets, control costs, and analyze financial reports, including revenue and expenses.
• Optimize inventory control, including ordering and tracking supplies to minimize waste.
• Develop strategies to increase sales and profitability, such as promotions and menu updates.
5. Menu and Marketing:
• Collaborate with the chef or culinary team to design and update the menu.
• Work with marketing teams to promote the restaurant through social media, events, or special offers.
• Monitor market trends and customer preferences to remain competitive.
6. Compliance and Reporting:
• Ensure the restaurant complies with all local laws, including food safety, labor regulations, and licensing requirements.
• Prepare and present performance reports to senior management or owners.
Qualifications:
• Proven experience as a restaurant manager or in a similar leadership role in the food and beverage industry.
• Strong understanding of restaurant operations, including front-of-house and back-of-house processes.
• Degree or diploma in hospitality management, business administration, or a related field is preferred.
Skills Required:
• Excellent leadership and team management skills.
• Strong communication and interpersonal skills for dealing with staff, customers, and suppliers.
• Problem-solving and decision-making abilities to handle operational challenges.
• Financial acumen for budget management and cost control.
• Ability to work in a fast-paced environment while maintaining attention to detail.
Working Conditions:
• Flexible working hours, including evenings, weekends, and holidays.
• Combination of office tasks and hands-on duties in the dining and kitchen areas.
• High-pressure environment, especially during peak service times.
1. Leadership and Staff Management:
• Recruit, train, and manage restaurant staff, including waitstaff, chefs, and kitchen assistants.
• Create and oversee staff schedules to ensure proper coverage during peak hours.
• Monitor employee performance, provide feedback, and implement improvement plans when necessary.
2. Customer Service:
• Ensure exceptional customer service by addressing complaints and resolving issues promptly.
• Monitor dining areas to maintain a welcoming and professional atmosphere.
• Collect customer feedback and use it to improve service and operations.
3. Operational Oversight:
• Oversee daily restaurant operations, including opening and closing procedures.
• Maintain high standards of cleanliness, organization, and compliance with health and safety regulations.
• Ensure all food and beverage preparations meet quality standards.
4. Financial Management:
• Manage budgets, control costs, and analyze financial reports, including revenue and expenses.
• Optimize inventory control, including ordering and tracking supplies to minimize waste.
• Develop strategies to increase sales and profitability, such as promotions and menu updates.
5. Menu and Marketing:
• Collaborate with the chef or culinary team to design and update the menu.
• Work with marketing teams to promote the restaurant through social media, events, or special offers.
• Monitor market trends and customer preferences to remain competitive.
6. Compliance and Reporting:
• Ensure the restaurant complies with all local laws, including food safety, labor regulations, and licensing requirements.
• Prepare and present performance reports to senior management or owners.
Qualifications:
• Proven experience as a restaurant manager or in a similar leadership role in the food and beverage industry.
• Strong understanding of restaurant operations, including front-of-house and back-of-house processes.
• Degree or diploma in hospitality management, business administration, or a related field is preferred.
Skills Required:
• Excellent leadership and team management skills.
• Strong communication and interpersonal skills for dealing with staff, customers, and suppliers.
• Problem-solving and decision-making abilities to handle operational challenges.
• Financial acumen for budget management and cost control.
• Ability to work in a fast-paced environment while maintaining attention to detail.
Working Conditions:
• Flexible working hours, including evenings, weekends, and holidays.
• Combination of office tasks and hands-on duties in the dining and kitchen areas.
• High-pressure environment, especially during peak service times.