Restaurant Manager

COMPANY NAME: GODDARD CATERING GROUP GCM LTD.

PURPOSE The main goal of the Restaurant Manager is to manage all operations and revenue generating activities of current and future Concessions business including Airport Concessions and restaurants related to GCG Cayman Islands.

RESPONSIBILITIES

• To ensure the efficient operation and profitability of these entities with the provision of adequate staff counts, equipment, health, and safety requirements.
• Maintain the highest quality of all products presented and ensure competitive pricing, while providing the highest customer experience for our committed partners.
• Ensure proper execution of opening and closing of concessions and restaurants through the efficient operation of day-to-day activities. Including requestions submission
• Deliver an exceptional customer experience within all entities, generating more corporate loyal customers and collaborative partnerships.
• Prepare schedules, planning and OT for responsible staff.
• Serve as the primary point of contact when there are customer issues related to food quality, customer service, equipment quality, accidents or incidents.
• Manage the processes and procedures implemented in each business which include but are not limited to inventory and control actions; onboarding, orientation, employee airport pass application; cashiering policies; accounts receivables policy and overall financial management of the business
• Develop initiatives to increase sales through consumer and data insight.
• Staff meetings are held prior to each event and the contracted details are reviewed with service staff including style of service, event timing and division of responsibilities.
• Alliances are built with other businesses to generate new customers through networking events.
• A steady base of contacts and customers is built and maintained from the already established database.
• Administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Continually strive to develop staff in all areas of managerial and professional development’
• Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control
• Coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
• Site inspections of the venues are conducted to ensure the design, seating, and decor, etc. meets the client’s needs.
• Contracts are accurately completed for all catering events to include guest counts, bar consumption, menu content, special requests, logistical requirements, and payment schedule.
• Menu planning meetings have been organized with the Chef and the client to ensure the menu selection is appropriate.
• There is liaison with the other service providers (disc jockeys, photographers, etc.) and the client throughout the event process.
• The operations of catering functions are successful to include food cost control and preparation, transportation, setup and supervision of all events.
• Ensure the Deposit slip is completed at the end of the day.
• Ensure petty cash and daily cash forms are prepared daily in duplicate.
• Ensure spoilage log is prepared daily.
• Communicate all operating policies and/or issues at department meetings and submission of 10-day revenue report and monthly reports including forecasting.
• Maintain a safe and healthy work environment by establishing, following, and enforcing standards and procedures, and complying with legal regulations.
• Develop and implement a sales action plan to achieve sales profitability, targets and KPI’s.
• Provide coaching and support to all employees to ensure they operate at their maximum capacity including achievement of KPIs and monthly objectives.
• Assist with financial planning and evaluation of financial data to develop strategies and action plans to improve the performance of the business units.
• Manage and oversee the inventory levels for the businesses listed and create and re-develop processes which result in efficiency.
• Manage stock levels for raw material and finished goods.
• Ensure biweekly and monthly stock counts are submitted accurately and on time
• Review leases, contracts and any other legal binding documents for compliance, updates, and changes in prices which can impact on the business.
• Identify and maintain key performance indicators which drive the development and growth of the business.
• Serve as the primary point of contact when there are customer issues related to food quality, customer service, equipment quality, accidents or incidents.
• Conduct budget reviews and report cost plans to upper management for all business entities.
• Update the business acumen of self and team by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations, etc.

QUALIFICATIONS & EXPERIENCE REQUIRED

• Bachelor’s degree in hospitality or business management
• Master’s degree will be an asset.
• At least 5 years of working experience in the hospital industry (concessions, industrial catering, hotel, restaurant) in a leadership role
• Culinary experience will be an asset
• Strong analytical and financial acumen
• Organizational skills for efficient office control are mandatory.
• Excellent written and verbal communication skills.
• Advanced working knowledge of MS Office suite

RENUMERATION: CI$5,000 - $7,000 per month plus statutory benefits, depending on experience. HOURS: 40-45 Hours per week