Restaurant Manager - Guzman Y Gomez

Purpose of Position

The Restaurant Manager is responsible for the overall efficient and effective management and operation of the restaurant.  The Restaurant Manager is to maintain a complete knowledge of GYG menu items, ingredient and procedures at all times in order to proactively and promptly deliver the highest level of customer experience.

Reporting to:

Area Business Manager and Franchisee

Accountabilities & Responsibilities

Customer

Ensure that the restaurant consistently delivers highest quality food quality and customer service to all customers in accordance with GYG standards.

Maintain an enthusiastic and energetic approach to enhancing GYG's customer experience.

Respond to and communicate effectively with the restaurant crew in order to deliver the GYG customer experience.

• Ensure that all menu items are prepared and delivered in accordance with GYG's Food Recipe and training guides including portioning and quality requirements.
• Ensure that GYG speed of service standards are consistently met.
• Maintain a complete knowledge of menu items and processes, basic ingredients and food procedures to provide information to customers and crew as required.
• Ensure that all daily and weekly reporting and documentation is completed, maintained and filed in accordance with the GYG's requirements.
• Manage inventory and maintain stock at sufficient levels to ensure all products are available to customers at all times.
• Maintain a clean and organised restaurant (front of house and back of house) at all times.
• Ensure restaurant compliance with the GYG Food Safety Program.
• Manage appropriate staffing and other resources to match customer demands and the provision of GYG products.
• Provide an enjoyable restaurant experience by maintaining a restaurant that is safe, clean and provides customers with an enjoyable ambience.

People

Provide effective leadership of the restaurant crew in order to deliver customer service and product quality consistent with the high standards expected of a GYG restaurant

Display behaviour consistent with organisational policies and guidelines.

Ensure that all GYG H&S policies and procedures are implemented and maintained in the restaurant.

Where required, provide instruction, training and supervision of workplace hazards, including safe work practices and emergency procedures.

• Ensure that the required numbers of trained and certified crew members are available to effectively and efficiently operate the restaurant.
• Manage the restaurant team in accordance with GYG policies and procedures.
• Communicate clearly and effectively with the restaurant team and other GYG staff.
• Actively contribute to team activities.
• Schedule crew in accordance with restaurant demands, employee requirements and GYG labour requirements, including managing and reporting annual and sick leave.
• Ensure all GYG WH&S policies and procedures are followed.
• Adhere to Responsible Service of Alcohol (RSA) requirements and guidelines.
• Ensure the correct use and maintenance of all equipment in accordance with GYG requirements and the manufacturer's guidelines.
• Report any workplace hazards, including unsafe work practices and emergency procedures.
• Report all injuries and incidents to management as they occur and in accordance with GYG policies. 

Sales

Operate the restaurant in order to consistently deliver sales that meet or exceed the targets set for the restaurant from time to time.

• Report on restaurant sales performance as required by GYG.
• Identify opportunities for increasing sales and communicate these to the Area Manager.

Profit

Actively manage the restaurant in order to maximise restaurant profitability.

Meet or exceed restaurant profit targets as set from time to time.  

• Meet Cost of Goods Sold (COGS), Cost of labour (COL) and Operating Cost targets as set by GYG.
• Ensure all that GYG cash management policies and procedures are followed at all times.
• Report on restaurant financial performance as required by GYG.
• Monitor and report on restaurant repairs and maintenance.
• Supervise the use and maintenance of GYG equipment to minimise repair needs and extend the usable life of the equipment.
• Accurately and promptly complete weekly inventory procedures and end of week reports.
• Monitor stock deliveries to ensure they are in line with orders and invoices (e.g. weights, case counts, quality and yields), informing Area Business Manager of exceptions.

Essential Requirements & Behaviours

• Qualifications & Experience
  • Completed (or willingness to undertake) Food Safety Supervisor course
  • Completed (or willingness to undertake) Responsible Service of Alcohol course
  • Proven experience in a supervisory/management role in the restaurant/hospitality industry or having completed GYG RM training program
• Excellent interpersonal and communication skills
• Good command of spoken and written English
• Understanding of written operation and financial reports
• High level people management and conflict resolution skills
• Personable and approachable disposition
• Financial acumen and numeracy
• Ability to understand, interpret and explain financial reports
• Possess a good understanding of food safety concepts
• Willingness and ability to undertake one shift per months in leading kitchen position.
• Technology skills
• Strong computer/IT acumen including the ability to use Microsoft Office software (Word, Excel, PowerPoint, and Outlook)
• Ability to develop competence in various GYG systems

Key Relationships & Interactions

• Area Business Management and Franchisee
• Vendors and suppliers
• Other crew members
• Customers

Other Information - Hours of Operation

GYG restaurants operate on various trading hours to service the local demand. GYG operates restaurants 7 days a week for lunch and dinner services.  In some cases restaurants may trade from 6am to 12am.  To assist in meeting operational and management requirements, Restaurant Managers are required to maintain flexibility with their availability in order to fill shifts to meet various trading demands. RMs are expected to be rostered on in their restaurant during key service periods (i.e. lunch 12pm to 2pm and dinner 6pm to 9pm) on the days where customer demand is highest. At other times, RMs may need to be available to provide technical or operational support (over the phone) when needed.