Job Description
A Nameless Manager needs to have sufficient experience in the Restaurant business and be able to work under pressure in a professional manner.
The individual must have excellent communication skills to be able to coordinate with both back and front of house team.
He/she will also have to train new kitchen staff about the operations in the restaurant, maintain a high level of hygiene in the restaurant kitchen, keep the kitchen stocked with the needed food supplies, and work according to the health standards of the company.
Main Job Tasks and Responsibilities
Set objectives weekly and monthly revenue targets for restaurant and beverage unit/bar
Drive the revenue activities such as food delivery, lunch specials, happy hour, partnership and events management
Drive the marketing plan for Nameless
Drive the Social Media Presence for Nameless
Determine staff needs and recruit staff
Manage staff performance
Assess development needs and train and coach staff.
Delegate duties and tasks to staff to meet objectives and maximize resources
Set and monitor quality and service standards for staff
Communicate company policy, standards and procedures to staff
Direct and manage staff members to meet standards and objectives
Organize and adjust staff rotas and schedules in accordance with available resources and labor regulations
Oversee the preparation and presentation of beverages to meet set standards
Resolve customer complaints promptly
Monitor cleanliness and hygiene of bar area
Promote and practice compliance with fire, health, safety and hygiene standards and regulations
Oversee accurate cash-up procedures and ensure necessary paperwork is complete
Ensure adherence to cash management procedures
Ensure adherence to stock control procedures
Monitor and order supplies
Liaise with suppliers and sales representatives
Confirm that procurement of supplies is on the best possible terms
Make certain all deliveries are checked in correctly and documentation is correct
Check stock is correctly rotated and stored to reduce wastage
Oversee the bar display to maximize functionality and attractiveness
Set, monitor and control budget for the beverage unit/bar
Plan and implement cost control measures
Plan and implement systems to maximize sales and revenue
Organize promotional activities
Generate and present financial reports
Implement improvements for products and service
Maintain regular communication with staff and management through meetings and discussions
Stay current with relevant legislation regarding service of alcohol, sale of tobacco and licensing
Present Monthly report to the Management and Directors.
Skills and Experience
10 years experience in the management of a management, bar or beverage service operation.
Complete working knowledge of alcoholic and non-alcoholic beverages.
Knowledge of business management principles and practices.
Knowledge of basic accounting procedures.
Knowledge of cost control procedures.
Knowledge of human resource management practices.
Knowledge of administrative procedures.
Knowledge of relevant computer applications.
Key Competencies:
Judgment.
Quick Thinker.
Decision-making.
Problem-solving.
Organizing and planning.
Resource allocation and management.
Delegation.
Communication.
Attention to detail.
Coaching.
Stress tolerance.
Team member.
Flexible Working Hours.
Applicants should send their Applications and CV’s to: sales@rynong.com
Apply via :
sales@rynong.com
