Job Overview: Plan, prep, set up and provide quality service in all areas of pastry production to include, all types of breads and breakfast pastries, accordance with departmental quality standards and specifications. Displays and presentations of breakfast pastries. Will maintain the restaurant’s revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.Employee will be able to follow established recipe to exact specification. Maintain and organize their station and equipment in a neat and orderly fashion to meet the Chef’s expectation. Maintain and contribute to a positive work environment.
Duties and Responsibilities:
Coordinate daily Front of the House and Back of the House restaurant operations.
Interview, select, train, supervise, counsel and discipline outlet staff for the efficient operation of the outlet. Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes. Schedule and direct staff in their work assignments.
Ensure that all standards and outlet cash handling procedures are met.
Deliver superior service and maximize customer satisfaction.
Interact positively with customers promoting outlet facilities and services. Resolve problems to the satisfaction of involved parties, Organize special events in the restaurant such as receptions. Maintain rapport with all departments and attend relevant meetings.
Respond efficiently and accurately to customer complaints.
Maintain profitability of outlet to support overall operation. Control payroll and equipment costs (minimizing loss and misuse). Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead. Evaluate cost effectiveness of all aspects of operation. Develop and implement cost-saving and profit-enhancing measures.
Organize and supervise shifts
Appraise staff performance and provide feedback to improve productivity
Move throughout the facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency.
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
Create detailed reports on weekly, monthly and annual revenues and expenses
Promote the brand in the local community through word-of-mouth and restaurant events
implement policies and protocols that will maintain future restaurant operations
Utilize computer to accurately charge customers, create forecast and revenue reports and write correspondence. Input and retrieve data and change computer procedures using complex series of keypunches to program system.
Ensure adequate staffing levels for anticipated business during shift.
Coach staff to adhere to outlet service standards.
Solicit feedback from customers concerning food, beverages, service and improvement ideas.
Qualifications and Skills:
· Proven work experience as a Restaurant Manager
Extensive food and beverage knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff.
Ability to compute basic mathematical calculations.
Ability to be a clear thinker, remain calm and resolve problems using good judgement.
Flexible
Excellent communication and customer service skills
Previous F&B knowledge
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