Restaurant In-charge

Job Description

Position Summary

The Restaurant Incharge is responsible for overseeing the daily operations of the restaurant, ensuring that all activities align with organizational goals and industry standards. This role focuses on delivering outstanding customer satisfaction, effective staff management, strict adherence to hygiene and safety protocols, and robust inventory and cost control.

Key Responsibilities:

1. Customer Satisfaction

• Ensure a high standard of customer service at all times.
• Address customer feedback and resolve complaints promptly and professionally.
• Oversee the customer dining experience and balance the online delivery orders timely.
• Train staff on delivering excellent service and creating a welcoming atmosphere.

2. Managing Staff

• Supervise, schedule, and motivate restaurant staff to achieve targets.
• Conduct regular training and performance evaluations for team members.
• Lead by example, fostering a positive team environment and open communication.
• Handle onboarding, and staff development initiatives.

3. Hygiene and Safety Compliance

• Monitor compliance with all health, hygiene, and safety regulations.
• Conduct regular audits and inspections of the kitchen, toilets, store room, cleaning station and dining area.
• Maintain and enforce restaurant cleanliness standards in accordance with local laws.
• Update standard operating procedures as required.

4. Inventory and Cost Control

• Oversee inventory management, including stock ordering, receiving, and tracking.
• Daily check on ingredients and its mark out dates, storage method and servable quality. 
• Minimize waste and manage resources efficiently.
• Maintain accurate records of food and beverage supplies.
• Monitor and control costs to ensure operations remain within budget.

Required Skills and Qualifications

• Proven experience in restaurant or hospitality management.
• Strong leadership and organizational skills.
• Thorough understanding of hygiene and safety regulations.
• Excellent communication, problem-solving, and customer service abilities.
• Proficiency in inventory management and budgeting.

Reporting and Relationships

• Reports to owners
• Supervises: Restaurant staff, including Front of House service, kitchen, and cleaning staff.

Performance Indicators

• High customer satisfaction scores and positive reviews in google, trip advisor and social media.
• Efficient, engaged, and well-managed staff.
• Compliance with all hygiene and safety inspections without violations.
• Inventory accuracy and cost control within set parameters.