A Restaurant Manager is responsible for the areas of a First Assistant and company policies and procedures,
principal accountabilities include, but are not limited to:
People
- Create long term objectives and action plans for people development.
- Demonstrates and enforces the leadership behaviors by setting the pace and communicating effectively.
- Conducts managers meetings, crew opinion surveys and communication sessions.
- Executes a plan based on crew opinion surveys and communication sessions, to increase employee's satisfaction
& morale. - Adherence to all personnel policies, Equal Employment Opportunity, security and safety procedures by all.
- Enforces and manages people minimums.
- Administer the performance review process for all employees.
- Leads the development and training of all restaurant employees
- Completes management schedules using the 10 management scheduling principles.
Workplace Safety/Security
- Enforces all workplace safety policies including contractor management at all times.
- Through consultation, ensures that all workplace safety policies and procedures are maintained and adhered to.
- Ensures only approved equipment and substances are purchased. Where this is not possible, conduct
risk assessments on non-approved items. - Undertake risk assessments on all restaurant specific issues, where the absence of such could put employees and
customers at risk. - Have emergency procedures in place and undertake regular practices of those procedures.
- Undertake full investigations of incidents in the Restaurant.
- Ensures all security procedures are executed.
- Maintains all physical plant aspects of the restaurant following documented inspection and testing. This is to
include landscaping, building, equipment, etc. - Ensures continuous improvement in Workplace Safety.
- Maintain records within the Restaurant.
- Ensures any workplace safety and security concerns and issues are being addressed in a timely manner.
QSC/Sales Building
- Overall QSC levels, Sales and Customer Satisfaction in the restaurant at all times.
- Create long term restaurant objectives and action plans for QSC and Sales building.
- Measures customer's satisfaction and executes plan to improve their satisfaction and increase their loyalty.
- Define the restaurant’s trading area, competitors and traffic generators and use the information to maximize sales.
- Ensures all systems are current and effective
- Manages and meets QSC standards on all shifts.
- Develops and implements restaurant extensions of national promotions.
- Proactive to changes in volume patterns and promotional activities to ensure operational standards are
maintained. - In-restaurant implementation of new products and procedures.
Food Safety / Sanitation
- Adherence to all food safety and sanitation requirements.
Profit
- The profit results of the restaurant.
- Create long term objectives and action plans for Profit.
- Accurately projects and controls all P & L line items, e.g. food, labour, etc.
- Fixed assets.
Administration
- Administers and verifies all deposits.
- Administers in-restaurant payroll procedures.
- Accuracy of monthly reports.
- Enforces people policies and procedures.
- Ensures that all daily paperwork, weekly inventories and statistical reports are completed accurately and on a
timely basis.
