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Restaurant/Lounge Manager

Role Summary

The Restaurant/ Lounge Manager is responsible for managing the daily operations, including the selection, development and performance management of employees. In addition, he/ she will oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their overall experience. He/ she will report to the General Manager, First Street.

Financial Objectives

  • Adhere to company standards and service levels to increase patronage/ sales and contain/ minimize costs, including food, beverage, supply, utility and manpower costs.
  • Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.

Food safety and planning objectives

  • Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
  • Ensure compliance with operational and safety standards, company policies, state/ local laws.
  • Responsible for ensuring consistent high quality of food presented for service.
  • Maintain a professional restaurant/ lounge image, including restaurant cleanliness, proper uniforms, and appearance standards.
  • Estimate food and beverage costs. Work with outsourced food provider for efficient provisioning and delivery that meet supply standards.
  • Supervise portion control and quantities of food and drinks to minimize waste.
  • Estimate food needs, place orders with outsourced distributors, and schedule the delivery of fresh food and supplies.

Guest service objectives

  • Ensure positive guest service experience in all areas.
  • Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.

Operational objectives

  • Ensure that proper security procedures are in place to protect employees, guests and company assets.
  • Ensure a safe working and guest environment to reduce the risk of injury and accidents.
  • Completes accident reports promptly in the event that a guest or employee is injured.
  • Manage shifts which include: daily decision making, scheduling, planning while upholding standards, service quality and cleanliness.
  • Investigate and resolve complaints concerning food quality and service.

Personnel objectives

  • Provide direction to employees regarding operational and procedural issues.
  • Lead hiring, supervision, development and, when necessary, termination of employees.
  • Conduct orientation, and oversee the training of new employees.
  • Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
  • Maintain an accurate and up-to-date plan of restaurant/ lounge staffing needs.
  • Prepare schedules and ensure that the restaurant/ lounge is staffed for all shifts.

Operational premises objectives

  • Provide strong participatory presence in operational premises with a high level of involvement by restaurant/ lounge and personnel.

To apply, send your CV to
Apply close on 30th April, 2018
your journey to managerial stardom starts here.

your journey to managerial stardom starts here.