Restaurant Manager
Your responsibilities:
Customer service and sales development
⦁ Make every effort to welcome customers
⦁ Implement local marketing actions to attract new customers and retain them
⦁ Be a brand ambassador within the local economic fabric (companies, banks, insurance companies, government, merchants…)
Team management:
⦁ Manage the restaurant opening
⦁ Manage a team by creating a strong spirit of cohesion and good understanding
⦁ Motivate, train, support, and brief your team
⦁ Recruit, evaluate, retain and develop all team members
⦁ Supervise operational HR management: schedules, objectives, working hours, annual reviews
⦁ Ensure compliance with administrative and legal formalities
⦁ Guarantee the achievement of productivity / wage bill objectives
⦁ Be responsible for the smooth running of the service (supervision of servers and head waiters, follow-up with the kitchen, customer reception and service)
Operational performance:
⦁ Oversee setup and manage services
⦁ Manage the smooth transition of orders between teams and delivery personnel in compliance with procedures
⦁ Guarantee the quality of prepared and served products and ensure optimal service quality (rating, prep time, no order preparation errors, etc.)
⦁ Regularly control quality
⦁ Guarantee the achievement of raw material ratio objectives
⦁ Implement and supervise the proper application of production processes
⦁ Handle and resolve any internal incidents
⦁ Respect the restaurant’s allocated budget
⦁ Achieve internal audit objectives (service quality, hygiene, management)
Hygiene and safety:
⦁ Ensure compliance with HACCP standards by carrying out all hygiene checks daily
⦁ Ensure proper application of HACCP hygiene and safety procedures
⦁ Clean and tidy work areas after each service
⦁ Supervise kitchen maintenance
⦁ Maintain facilities and equipment in good working condition
⦁ Be responsible for hygiene and safety procedures
⦁ Update occupational risk assessment documents
Stock management
⦁ Manage the reception and control of goods in compliance with procedures
⦁ Manage restaurant stocks according to internal procedures and tools provided for inventories, orders, receptions, etc.
⦁ Conduct inventories
⦁ Ensure the good condition of stocks and regularly check quality
⦁ Be autonomous in resolving issues related to goods management and be responsible for alerting the Operational Director if necessary
Operational, financial management, reporting
⦁ Demonstrate communication and report information to Management to quickly address any operational problems encountered
⦁ Guarantee the achievement of restaurant objectives by monitoring your management indicators on: turnover, losses, labor, customer reviews, …
⦁ Monitor operating account ratios and optimize restaurant profitability
⦁ Control the wage bill
⦁ Ensure compliance with HR administrative and legal formalities
Process / Training
⦁ Ensure you are up to date with the latest process developments (concepts, tools, etc.) and participate in corresponding training
⦁ Ensure teams have good knowledge of products sold
⦁ Ensure compliance with the spirit, dress code …
⦁ Ensure confidentiality of product recipes, turnover volume and procedures
Desired profile:
⦁ A minimum of 5 years experience as a manager, ideally in the restaurant sector
⦁ Constant pursuit of performance and achievement of your objectives
⦁ You have a taste for challenges and know how to unite your team around set objectives.
⦁ Autonomous and a good manager, you know how to handle the imperatives of a profit center and master the analysis of an operating account.
⦁ Endowed with genuine relational qualities and leadership, you have a culture of service and results.
⦁ You enjoy working in an establishment that combines efficiency with impeccable product and service quality.
⦁ You have wide availability in terms of working hours and can handle, indifferently, the opening or closing of the restaurant.
⦁ You speak French and English. Any other language will be considered an asset.
Employment Type: Full-time, Permanent Contract