Employer: Net. Talent Responsibilities * To manage a restaurant according to the Restaurant’s Policies and Procedures. * To maximize restaurant sales and profitability by effective deployment of labor, assets, and production costs. * To maintain excellence in the execution of all duties. * To focus on exceeding customer expectations. * To focus on developing and training staff, as well as to provide negative and positive reinforcement, and to recognize and reward superior performance. * To maximize the profitability of the restaurant by monitoring food, packaging, and labor costs as well as controllable expenditures to ensure that these are in line with established targets. * Ensure that all restaurant resources, i.e. Labour, products, supplies, tills, and equipment are at the correct levels to meet the various volumes of business. * Ensure that all cash handling and in-restaurant banking procedures are adhered to at all times. * Do a daily, weekly, and monthly stock check in the restaurant. * To ensure that the correct level of supplies is ordered, deliveries checked, and that stock levels are monitored on a daily and weekly basis and any discrepancies are fully investigated and reported. * To prepare the weekly labor schedules in advance and to ensure all shifts are properly staffed and that labor costs are in line with the budget. * To ensure that the mix of staff recruited in no way conflicts with the Company’s non-discriminatory policy. * To ensure that all staff receive a comprehensive induction and are correctly trained to perform those tasks assigned to them and that they are actively encouraged to progress through the training program. * To provide development for staff and to ensure that succession planning is carried out to ensure full management of the restaurant. * To ensure that the Policies and Procedures are followed to minimize employee relations issues within the restaurant. * To action recruitment and termination payroll change documentation and to forward these updates to the HR Department. * To coordinate, hold, and record monthly staff meetings to discuss various issues that affect the restaurant/team. * To ensure that all restaurant staff and management are fully trained in fire procedures, health, safety, and food hygiene practices as well as security and robbery procedures. * To ensure that all daily, weekly, and monthly administration is completed accurately in line with procedures. * To ensure that accurate operating reports are kept. * Ensure that standards are following HACCP. * Ensure that the Safety, Health, and Hygiene standards are per statutory regulations. • To carry out Local Store Marketing activities as authorized by the Regional Operations Manager. * To monitor all local competitor activity and any local activities - this may affect the volume of business. * To coordinate the implementation of in-store promotions and ensure that all staff is fully briefed in advance of promotions. * To monitor operating practices and to action, on any problems identified. * Demonstrate belief in people by treating each person in the restaurant fairly and with respect. * Recognize individuals frequently and encourage them to recognize each other. * Coach and support staff and ensure that they are fully trained and the job training is effective. * Demonstrate teamwork by helping staff and management with their work, cross-training them, effectively resolving their concerns, and holding regular team meetings. * Hire, develop, and promote restaurant staff in consultation with Area / Regional manager. * Administer progressive discipline as needed, ensures compliance with all statutory regulations