RESTAURANT MANAGER

1. Manage the day to day operation under the close supervision of the Operations Manager ensuring compliance with set processes and procedures and quality standards 2. Ensure ultimate guest satisfaction based on the following:- a) Supervising and/or handling the greeting, seating and catering the guests needs and requirements b) Ensuring proper handling of clients c) Maximizing guest satisfaction and handling complaints in the smoothest way to ensure excellent reputation of dipndip at all times 3. Masters principles and procedures for personnel recruitment, selection, training, compensation and benefits, applicable labour law and personnel information systems in compliance with the HR Manager 4. Establishes and maintains effective employee relations, keeping motivation high among the team members 5. Monitoring schedules, rotations, replacements and attendance to ensure proper team members compliance with shifts and to minimize turnover 6. Conducts or participates in the regular training of team members as per standards and procedures to meet set targets and objectives 7. Controls and supervises team members grooming, appearance and hygiene 8. Ensures work discipline at all times while promoting team work and trust among all team members, creating a positive work environment 9. Ensures that employees are practicing up-selling techniques during service 10. Assists team members when required at busy periods 11. Ensure that all team members attend work punctually and wear the correct uniform 12. Monitors careful handling of all outlet materials such as but Not limited to operating equipment, kitchen equipment, furniture, bar utensils, kitchen utensils, chinaware, cutleries, glassware, decorative items etc. Applies set procedures and policies for breakage, damaged, chipped or broken material and equipment and ensures their proper disposal