FRONT OF HOUSE MANAGER
Coordinate daily Front of House and Back of House restaurant operations, by delivering superior service and maximising customer satisfaction through responding efficiently and accurately to customer needs and complaints. Maintenance and responsibility of the both operational and financial well-being of the restaurant.
Responsibilities
Coordinate daily Front of House and Back of House restaurant operations
Deliver superior service and maximise customer satisfaction
Respond efficiently and accurately to customer complaints
Maintain core hours in the FOH interacting with customers and staff
Regularly review quality of produce delivered by suppliers
Organise and supervise shifts
Appraise staff performance, record and provide feedback to improve productivity
Estimate future needs for goods, kitchen utensils and cleaning products
Ensure compliance with sanitation and safety regulations
Manage restaurant's good image and suggest ways to improve it
Control operational costs and identify measures to cut waste
Train current employees on proper customer service practices
Train current employees on proper food preparation standards
Ensure store is clean at all times
Ensure manager assigned to Stock takes performs the duty correctly
Stock takes checked and captured before the deadline
Daily cash ups submitted and checked
Petty cash checked and managed
Cash deposits done and managed
Comps checked and verified
Minimise cash pay-outs and verify legitimacy of expenses
All overtime and holidays recorded and verified (Only Restaurant Manager can approve overtime)
All wastage recorded verified
Maximise the profitability of the store through identifying possible issues to turnover and bottom-line and submitting to Head Office
Review waiters weekly test results
Daily stock counts to be checked and variance report submitted to Head Office
Daily cutlery counts checked
Only person allowed to check in stock is the Senior Manager
All potential orders for stock to be checked by Senior Manager before submitting for approval
All leave forms to be checked before being submitted for approval
Check fridges, underbars and freezers daily. Check stock and temp logs
Assign Managers/Supervisors duties and responsibilities and check that it done
Address centre management daily requirements and liaise with centre managers regarding any issues.
Ensure PAUL Golden Rules followed and implemented
Requirements
Minimum 2yrs experience of working in the food service industry at a similar level
Culinary Certificate/ Diploma
Previous Customer care experience essential
Presentable with Excellent Communication Skills
Good understanding of the principles of good hygiene, preparation and presentation
Ability to maintain a professional working relationship with all departments
Attention to detail
Self desciplined
Ability to cope under pressure
Flexible to work shifts, weekends, public holidays
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