Restaurant manager EXERCISE
Step 1 - Take a look at the task list for this job and list 15 key tasks that would be rated most highly in terms of frequency and importance for the Restaurant Manager job.
Step 2 - Now think about the knowledge, skills, abilities, and other personal characteristics (KSAOs) that are required to perform these key tasks. List these KSAOs in the right-hand column.
Next, draw a line from each key task to the KSAOs that are necessary to perform that task. Note that some key tasks might be linked to more than one KSAO and that some KSAOs might be relevant to more than one key task. You should remove any KSAO that isn't linked with at least one key task.
RESTAURANT MANAGER TASK LIST -
Walk
1. Perform all daily management tasks (e.g., line checks, walk-thru, sanitation & zoning procedures, customer service, table touches).
Operate Handheld Equipment/Controls
2. Operate computer keyboard and mouse to enter and receive information (e.g., inventory, ordering, employee scheduling, financial information, flash reports) and send and receive e-mail correspondence.
3. Operate computerized register [e.g., to check server transactions, check time sheets, clock employees in, schedule employees, and other financial transactions.
Write
4. Document any events that occur during the business day in the manager's log or catering log (e.g., deliveries, customer fell down in entry-way, rosters, memos) to generate a record and inform other managers of events during previous shift.
5. Generate agenda for shift, manager, or safety meetings and record the content of the meetings.
6. Generate written performance reviews for management staff in preparation for performance review meetings by obtaining information from multiple staff members and providing feedback to employee.
7. Generate written performance reviews for non-management personnel in preparation for performance review meetings by obtaining information from multiple staff members and providing feedback to employee.
8. Document verbal feedback and/or warnings provided to employees in personnel file and/or in manager's log.
9. Complete banquet contract, secure deposit, and review banquet information with customer (e.g., number in party, banquet menu, banquet date and time).
10. Enter banquet information into a reservation log/book and/or marketing and events log.
11. Complete a transfer sheet and/or invoice to transfer food products or equipment to another restaurant.
12. Maintain and update all food and beverage manuals.
13. Record equipment service and repairs in the repair and maintenance log.
14. Generate memos or pre-shift notes related to safety issues and business issues affecting the restaurant/store.
15. Write messages to employees on front and/or back of house white boards.
16. Generate correspondence for home office personnel or property management/landlord.
17. Complete narrative reports (e.g., incident reports, accident reports).
18. Complete time sheet adjustment forms to correct an employee's time sheet.
19. Complete checklists (e.g., opening and closing checklists, prep lists, line check) to ensure that all tasks are completed.
20. Generate quick reports concerning the sales figures for the restaurant and forward the report to the home office.
Read/Comprehend
21. Read /manager's log or other logs (e.g., reservation, repair and maintenance) entries) to be informed of events from previous shift.
22. Review manager's log for the past year to track business and labor hours and identify seasonal business cycles.
23. Read ledgers of sales or holiday book for the past year to determine sales amounts for previous holidays and events.
24. Read memos from district manager, area managers, and home office personnel and acknowledge reading the memo (e.g., check off).
25. Review the guidelines, policies and procedures established by home office for restaurant operation and ensure that they are being followed.
26. Review operating requirements established by all local, state, and federal agencies and ensure that they are being followed.
27. Review restaurant permits for expiration date and forward renewals for permits (e.g., liquor license) to home office.
28. Ensure that restaurant is in compliance with safe-serve requirements and safe and sanitary conditions are maintained.
29. Ensure correct zoning regulations by adhering to shelf life and proper sanitation procedures.
30. Ensure correct use of recipes to maintain consistent food specifications by monitoring preparations.
31. Ensure all food and beverages served meet taste, temperature, and appearance health and restaurant standards.
32. Monitor processing and serving of customers to determine that customer service standards for restaurant are maintained.
33. Rectify quality of food, beverages, or service after determining that it did not meet restaurant specifications.
34. Generate non-management employee work schedules to meet business demands (e.g., labor scheduler, other method).
35. Generate management work schedules to meet business demands.
36. Review and grant back and/or front of house employees paid vacation requests based on restaurant's schedule.
37. Grant back and front of house employees non-paid days off based on restaurant's schedule.
38. Authorize employee initiated shift changes (e.g., employees have agreed to trade shifts).
39. Develop open and closing side work duties (e.g., glassware in place, lemons cut, plate ware in place) and production lists for back and front of house employees.
40. Approve open and closing side work duties and production lists for back and front of house employees.
41. Generate and maintain food ordering system for needs of individual restaurant.
42. Determine whether food supplies meet daily demand by reviewing ordering sheets, quantities on hand, and anticipated customer volume.
43. Compare quantity of food, beverages, and liquor delivered to the invoice to ensure that the delivery is accurate and items are billed accurately.
44. Arrange for redelivery of food products or credit to rectify incorrect vendor deliveries.
45. Monitor the vehicle maintenance on delivery driver's own vehicles.
46. Adjust back of house prep list to ensure accurate quantities of prepared food products are on hand.
47. Assign employees to workstations (e.g., server area, sanitation).
48. Process work applications.
49. Interview and hire non-management job applicants.
50. Approve employee hiring, termination, and promotion decisions.
51. Supervise hourly employees.
52. Schedule training for restaurant employees.
53. Maintain long range pager system (pagers given to customers when waiting for a table).
54. Develop preventative maintenance program for restaurant equipment to maintain proper equipment operation.
55. Review food and labor costs and compare to back of the house budget (e.g., profit & loss analysis) to determine how well the restaurant is meeting the budget.
56. Review daily sales and invoices.
57. Attend in-house and off site management meetings and/or seminars regarding food service industry, management, or other pertinent topics.
58. Research market competition (e.g., other restaurants, catering companies, etc.) by "competitive dining" and visiting other restaurants.
59. Determine how and when to allocate local restaurant funds for advertising, donations, fund raising, or community events.
60. Distribute and implement all home office marketing tools and promotional packages (e.g., menus, business cards, signs and banners).
61. Assist in the development of new products as a test store by testing an item and gathering customer, kitchen, and management feedback regarding the item.
62. Rectify emergencies or unusual occurrences and report them to the district manager and head of safety.
63. Locate new vendors that will supply high quality food at a reasonable price and obtain approval from restaurant to use the new vendor(s).
64. Obtain vendor not on corporate vendor list for small emergency job (e.g., repair stopped drain, need food ingredient).
65. Ensure that landscape of restaurant is maintained.
66. Read community correspondence (e.g., Chamber of Commerce) to obtain information about upcoming conventions and/or events.
67. Read thermometer to check the temperature of food.
68. Review guest comment cards and respond to specific issues (e.g., complaints).
69. Review delivery log to ensure the proper and timely delivery of orders and contact customers if needed.
70. Ensure that meal and rest periods are provided in compliance with state law.
71. Learn how to prepare and present new menu items developed by the home office.
Calculate
72. Conduct inventory of all food products and liquor.
73. Count money in drawers or petty cash and determine whether proper amount is present for beginning of shift and at other times.
74. Balance all cash drawers at the end of a shift.
75. Verify handling of all cash transactions (e.g., cash drawers, safe audits, daily deposits) by conducting closing checks with food servers and bartenders.
76. Review the "tip outs" computed by the wait staff (e.g., server, bartender) to ensure that all employees are receiving the correct amount of tips and tips are documented correctly.
77. Prepare daily receipts, money, and checks for bank deposit or pick up by armored car.
78. Review labor payroll sheets to ensure that they are accurate and rectify any errors.
79. Estimate and/or project food, beverage, and labor costs and sales.
80. Authorize any comps or voids and audit comps and voids after shift signoff.
81. Review financial sales and costs (e.g., labor, food, catering) reports to determine how well the restaurant is meeting its budget.
82. Generate financial reports (e.g., profit and loss) that outline the restaurant's sales and costs.
83. Generate and submit recommendations and/or questions for restaurant budget to home office.
84. Review budget to identify budgeting inaccuracies (e.g., over or under funding of budget items) and contact home office to rectify them.
85. In response to customer inquiry, review credit card statement against bills and contact credit card company to resolve inaccurate charges.
86. Balance credit card statement against bills to ensure that statement is accurate.
Communicate
87. Conduct employee/shift and/or quality assurance meetings to outline current promotions, business trends, safety (e.g., sanitation duties), shift (e.g., assignments), and food product and service quality issues.
88. Conduct management staff meetings.
89. Communicate with restaurant management to exchange information about restaurant operations.
90. Speak with staff to determine efficiency of work flow and exchange information about restaurant operations.
91. Contact employees to come in early or have employees clock in early to assist with customer service.
92. Speak with customers regarding food, beverage, or service quality.
93. Call in food, supply orders, and/or liquor.
94. Conduct training/development sessions for employees (e.g., hourly part time catering staff).
95. Conduct employee orientation for front or back of house duties.
96. Conduct follow up reviews of employee training and development for back and/or front of house employees by talking to trainers or employees.
97. Conduct training/development sessions for managers and/or managers in training.
98. Conduct "train the trainer" training to certify employees to be trainers.
99. Contact vendor management to rectify problems concerning inaccurate orders or billing, delivery times, and/or product quality.
100. Call for service and/or repair of restaurant equipment by contacting appropriate service personnel.
101. Communicate ideas, trends, and new items with management at other locations.
102. Communicate with property management/landlord personnel concerning physical issues (e.g., parking lot, landscaping).
103. Instruct kitchen personnel and/or food servers on how to prepare and present new menu items.
104. Communicate with district manager, area manager, and home office personnel to exchange information.
105. Respond verbally to employee suggestions.
106. Contact prospective businesses to promote the restaurant and banquet function.
107. Contact local hotels to obtain information about current and upcoming conventions and conferences.
108. Communicate with employees and/or management staff to provide feedback on their performance and how to improve their performance.
Vision
109. Monitor employee work performance.
110. Monitor interaction among employees and address inappropriate behavior (e.g., harassment, language, attitude).
111. Monitor training programs and trainee performance to determine whether trainees (e.g., back and front of house employees) are obtaining required knowledge and skills.
112. Monitor the use of restaurant supplies to ensure minimal loss and/or waste.
113. Inspect food, beverage, and liquor inventory in dry and walk-in storage.
114. Conduct line checks (2 per shift).
115. Monitor all areas of food production operations (e.g., delivery, prep, cooking) for quality, presentation, and temperature.
116. Examine and supervise work stations to ensure that their cleanliness, restocking, and zoning is being maintained.
117. Examine all food products for quality, freshness and weight.
118. Examine the overall cleanliness of operations in the back and front of the house.
119. Monitor cleanliness of restrooms.
Miscellaneous
120. Monitor and taste entrées, appetizers, soups, and other items to determine if flavor is correct.
121. Perform the duties of a food server such as serving food and beverages to customers or taking orders.
122. Perform the duties of an expeditor by monitoring the food preparation to ensure all items on a ticket are ready at approximately the same time.
123. Perform the duties of a line cook such as sautéing, broiling, or cooking food items.
124. Perform the duties of a busser such as clearing tables of glasses and plates, putting new place settings on tables, or moving tables to accommodate large parties.
125. Perform the duties of a food runner such as serving food at a table, getting beverages for customers, or moving racks of glasses.
126. Perform the duties of a host such as seating customers, taking reservations, and preparing tables.
127. Perform the duties of a delivery person such as driving deliveries to customer locations.
128. Perform minor repairs on malfunctioning equipment.
Attachment:- Assignment Files.rar