General Manager Full Time

Managing Director

Job Summary
Oversee, direct, and coordinate the planning, organizing, training, and leadership necessary to achieve stated
objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation
for 6-8 outlets

Activities & & Responsibilities
Primary
o Promote, work, and act in a manner consistent with the mission of KERALA CAFE
o Ensure that all restaurant policies, procedures, standards, specifications, guideline, and training programs and
followed and completed on a timely basis.
o Monitor compliance with health and fire regulations regarding food preparation and serving, and building
maintenance.
o Achieve objectives of 6-8 outlets in sales, service, quality, appearance of facility and sanitation and cleanliness
through training of employees and creating a positive, productive working environment.
o Ensure compliance with all regulations that pertain to health, safety and labor requirements of the restaurant,
employees, and guests.
o Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with
restaurant policies and procedures.
o Review PNL statements, sales reports, or other performance data to measure productivity and goal achievement
to identify areas needing cost reduction or program improvement.
o Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and
quantity.
o Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized
and budgeted.
o Monitor food and equipment inventories, and keep inventory records.
o Schedule team member s hours and assign duties.
o Establish standards for personnel performance and customer service.
o Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity,
and costs.
o Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
o Organize and direct worker training programs, resolve personnel problems, make hiring and termination
decisions, and evaluate employee performance.
o Be knowledgeable of restaurant policies regarding personnel
o Administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and
procedures.
o Continually strive to develop staff in all areas of managerial and professional development.
o Order and purchase equipment s if required through valid permissions.
o Assess staffing needs and recruit management level staff when necessary
o Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
o Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
o Attend all scheduled employee meetings and offers suggestions for improvement.
o Coordinate with and assist fellow employees to meet guests needs and support the operation of the restaurant.

Tagged as: cash handling, food quality, guest service