Restaurant Manager Job Description - Dine Right Restaurant, London

This report provides a detailed job description for a Restaurant Manager at Dine Right Restaurant, located in London. It outlines the main purpose and scope of the job, including responsibilities for human resources functions, visitor interaction, hiring, employee monitoring, and policy enforcement. Key skills required are communication, decision-making, patience, multitasking, team management, and conflict resolution. The manager reports to the general manager and is responsible for working with top management, identifying potential markets, and creating marketing plans. Budget responsibilities include managing costs and sales. Duties include planning and directing work, overseeing restaurant operations, maintaining labor costs, ensuring service consistency, and managing staff and customer interactions. The job also involves ordering supplies, complying with health regulations, analyzing sales, and ensuring guest satisfaction. The report concludes that effective strategies and a well-defined job description are crucial for success in the restaurant business.

Dine right restaurant
Job description
JOB TITLE
The role of the restaurant manager in the dine right restaurant is to perform all the human
resources functions properly and make sure that all the visitors who are waking in the
restaurant(Anjum, Ming and Puig, L.C.M., 2022). He should interact with them and
have some of the important communication that is very necessary in the restaurant and
some of the basic functions of the manager in the restaurant is hiring, selecting the
worker that will be working in the workplace and giving them the proper command so
that the working can be smooth and fluent and he is also responsible for monitoring all
the activities that are being taking place in the hotel, appraising, reviewing all the
contribution by the employees and evaluating the compensation actions, and enforcing
all the policies and the function in the present staff and members of the restaurant
working. And this job title is given to the person who is good with some of the basic
skills and they are as follows:
 Great communication skills
 Prompt decision making
 Patience
 Multitasking
 Team management
 Conflict resolution
 Fair on all the workers of the restaurant(Bedford, Chalphin, Dietz and Phlypo,
2022).
 Can cooperate with the subordinates
 Should be convincing and inspirational to all the other employees.
MAIN PURPOSE AND SCOPE OF THE JOB
There are some of the major responsibilities of he manager in the restaurant
and they are very important to be considered as the important part of the working in
the restaurant and the manager takes on all the major responsibilities involving
effective hiring process in the restaurant and managing all the workers in the
workplace and commanding them properly so that they can work on time and
complete all their given task(Khatal, Chaughule and Mangaonkar, 2022).
A manager's work is highly cooperative. They often bring together the different

purpose such as product marketing, digital specialists, content and creative teams,
aligning all the groups whose activity contributes to a successful program or
campaign. A Promoting Manager's duties incorporate sighted a showcasing group and
speaking to their organizations to other divisions inside a company. They too work
with masters such as item administration or client back to assurance unused offerings
get dispersed appropriately.
JOB LOCATION
Dine right is situated in the baker street in London and the location of the
working by the employees ranges to 10 to 15 employees.
POSITION IN ORGANISATION
Reports To
The manager is responsible to report to the general manager of the restaurant who is
the food and beverage manager as it is the restaurant working so the general manager
have to be the one who can focus on managing all the necessary information and then
by aggregating them makes a plan of action and then executions are made according
to him.
Responsible For:
 Work with top management:- The primary function of manager to work
with the top level; management and also helps in assisting the top level
management. Manager is the only one who determine the marketing plans and
the different policies so that all the problem which is faced during the
marketing plan can be solved or removed(Metro, Bogus and Harper, 2022).
 Identify Potential Markets:- manager have to find out the new potential
market but with that manager have to maintain the relationships among the
existing markets for their organization and production. It is also their duty to
create and increase the demand of goods and services.
 Create a market plan:- The plan is always created or execute on the behalf of
the marketing nature which also determine the when it is to be done, how it is
to be done, by whom it is to be done which also consist the different activities
of market like sales forecasting advertisement sales promotion and etc.
Organization Chart

Budget Responsibilities:
A obligation price range is a price range that businesses make for the cost and sales
which might be managed way of means of a selected manager now no longer all
fees can manage the way of means of managers, it makes feel to make a price range
mainly represent the charges that managers can control(Minei, 2022)(Purvis and et. al.,
2022). Budget holders are normally the managers and the functional administrators of
the business tasked through the owners and the shareholders or the board of the
administrators to make sure that the agency move some things, finance is arranged out
for them. In maximum cases the
managers and the operational administrators play a prime element with inside framing of
the finances itself. The managers and administrators normally spectacular work in a twin

role. Managers should be aware of all the activities which is based on the budget and
also governed by the authority. The needs to make sure that all the activities is based
on the budget and also governed by the authority. The needs to make sure that
procurement and acquisition of raw material for the use of production of the food items
in the restaurants which follows the financial rules and regulations followed by the
government.
DUTIES AND KEY RESPONSIBILITIES
Include the following. Other duties and responsibilities may be assigned.
 Planning, assigning, and directing work for restaurant employees.
 Oversees restaurant operations with a running staff of 30-50 employees at the
facilities.
 Maintaining labor costs by adhering to schedules in accordance with forecasted sales
revenues and budgets.
 Attention to detail and consistency in every aspect of service is a must.  Position is
very hands on with excessive interaction with staff and customers during events.
 Maintain and monitor all appearance and grooming standards for proper uniforms.
 Maintain equipment inventory to include flatware, china, glassware, and linen needed
for efficient levels of operation.
GENERAL RESPONSIBILITIES
 Order food and supplies, as needed for events, working closely with culinary team.
 Complies with Health Department rules and regulations.  Manage restaurant staff
and provide them with feedback during events.
 Respond promptly to any customer complaints to ensure the guest is satisfied and will
return in the future(Rolef, 2022)(Steward, 2022)(Ünal, 2022).
 Analyzing and planning restaurant sales levels and profitability.
 Preparing reports at the end of the restaurant shift to include staffing, food cost, and
sales.
 Ensure that all guests are welcomed to the restaurant and are greeted with a warm
smile.
 Ensure that table seating and reservations are taken and executed in a timely manner.
 Recruit, train, and motivate a top notch restaurant staff.
 This position will support other departments and events within the Food & Beverage
division when the restaurants are not open for operation.
 Responsible for profitability, equipment maintenance, overall appearance, & the

physical inventory of all items within the restaurants at the facilities.
Conclusion
In this respective report, it can be concluded that in the restaurant business it is
necessary to focus on all the odds and evens of the working and then make some of
the proper strategies so that the working of the company does not get affected and
their the proper discussion on the job description of he manager who is the core part
of the restaurant business and he is the only person who is liable to check all the
information in the workplace by the employees ad their has been proper description
about the manager job title and the working in the restaurant.

References
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