Venue Manager

Reports To: General Manager

Job Summary: The Venue Manager is responsible for overseeing the daily operations of the restaurant, ensuring excellent customer service, managing staff, and maintaining the overall ambiance and efficiency of the venue. This role requires a blend of strong leadership, operational expertise, and customer service skills to create a memorable dining experience.

Key Responsibilities:

• Operational Management:
• Oversee day-to-day operations of the restaurants and bars, ensuring smooth and efficient service.
• Oversee and manage restaurant and bar employees by assigning them to departments; this also includes recruiting, training, scheduling, performance reviews, and evaluating skilled workers.
• Assure adherence to health and safety laws by keeping the restaurant and bar areas tidy and well-organized.
• Maintaining Lola's Sequence of Service on a daily basis
• Developing and implementing SOPs for all operationally important tasks in compliance with Lola's policies and directives
• Report on the difficulties encountered, the solutions found, the general standard of day-to-day operations
• Create and implement creative ways to boost operations' and operational staff's profitability, efficacy, and productivity.

2. Staff Management

• Establish and manage staff schedules to ensure optimal service during peak and off-peak hours while reducing payroll expenses.
• Ensuring that throughout breaks and shifts, every employee signs in and out on Finger Spot.
• Assisting the General Manager and Executive Chef in hiring, training, and managing employees, such as servers, chefs, bartenders, and other food and beverage personnel.
• Conduct employee performance reviews, offer helpful criticism and solutions, and address all performance reviews and staff-related concerns with the General Manager and HR
• Maintain current documentation of employee performance and quality evaluations that clearly outline each employee's strengths and weaknesses
• Supporting HR and the General Manager in handling any employee concerns at work
• Providing assistance on beverage selection and assisting the Executive Beverage Manager create and launch new beverages.

3. Customer Service:

• Ensure exceptional guest service by maintaining high standards of food quality, presentation, and service.
• Promptly and effectively resolve any grievances or concerns raised by guests. All issues should be reported and relayed to the General Manager.
• Monitor guest feedback and collaborate with the Executive Team to make improvements to the clientele's experience

4. Financial Management:

• Managing daily income, which includes daily reconciliations and deposits.
• Being familiar with the Quinos POS system and its back end. Being knowledgeable enough to instruct employees on how to use the system.
• Assist the General Manager and Financial Controller in monitoring financial performance reports and putting plans into action to meet revenue targets while maintaining expenses within control.
• Verify that every expense is being handled with diligence. Making sure the procedure for paying any costs complies with company regulations
• Working with other Managers and Supervisors to provide solutions for business optimization to increase productivity and profitability.
• Set goals with employees to increase revenue and sales.
• Provide daily, and monthly reports to the General Manager and Directors.

5. Inventory and Procurement:

• Working with Bar and Kitchen to manage inventory levels for both food and beverage items, ensuring proper stock levels and minimizing waste.
• Assisting the Purchasing Manager and General Manager in overseeing inventory management, which includes ordering, receiving, and managing food and beverage item stock levels.
• Ensuring that all agreements made with suppliers are fulfilled and targets are being managed.
• Ensure proper storage and handling of inventory to minimize waste and spoilage.

6. Marketing and Promotions:

• Collaborating with the executive team to manage all of our daily events and promotions
• Assisting the marketing team in creating and executing marketing plans to increase sales
• Plan and execute special events, promotions, and seasonal menus to drive business and enhance guest satisfaction.

7. Compliance and Standards:

Liaising with the human resources team to guarantee adherence to all national, state, and local legislation, particularly those pertaining to labor, health, and safety.

• Ensure compliance with all relevant health, safety, and sanitation regulations and guidelines.

8. Maintenance

• Fill out the handyman schedule and maintenance log on the G Drive with all of the property's maintenance needs. Remember to notify the General Manager of any significant issues in addition.
• Maintenance checks must be conducted on a daily basis and must be reported to the Maintenance Manager promptly.
• The venue's cleanliness must always be maintained, which includes setting up a weekly deep cleaning routine.

9. Team Leadership:

• Foster a positive work environment and promote teamwork among staff.
• Provide ongoing training and development opportunities for staff to enhance skills and performance.
• Providing management training to all managers and supervisors, empowering them with the skills they need to take initiative as leaders and increase the output of the employees they oversee.
• Develop an ownership culture that prioritizes motivation and teamwork, and establish two-way communication.

Jenis Pekerjaan: Penuh Waktu

Lokasi Kerja: Tatap muka