Restaurant Floor Manager - Dar Es Salaam

Epi d’or (French bakery) ltd is looking for an organised Restaurant Floor Manager to supervise all floor activity including assisting customers, monitoring staff, and managing inventory. The Floor Manager is responsible for ensuring that all floor requirements are met.
Responsibilities:
Supervising staff.

• Manage staff in performing their duties effectively.
• Assigning tasks and responsibilities to employees according to their skills.
• Providing clear instructions and guidance on completing assigned tasks and
• monitoring the performance and productivity of employees.
• Providing regular feedback to help employees perform their duties efficiently
• Helping employees develop additional skills and knowledge through staff
• development programmes, workshops and training sessions
• Conducting daily staff briefing.
• Responsible for hiring, onboarding, and training employees.
• Providing job-specific training and guidance
• Organising workshops or training programmes for skill development
• Communicating performance expectations, goals and key performance indicators to new employees

Customer Relations.

• Deliver superior service and maximize customer satisfaction
• Listening to customer concerns and immediately resolving issues and complaints.
• Escalating complex or unresolved complaints to the relevant departments
• Following up with customers to collect feedback and implement recurring ideas.
• Documenting customer feedback for future reference
• Suggest customer programs to enhance brand loyalty.
• Performing basic data analysis to understand frequently occurring problems,determine their causes and design solutions to prevent them from reoccurring

Monitoring operations.

• Floor managers should at all-time be on the front of house monitoring operation.
• Regularly inspecting work areas to identify areas for improvement
• Ensuring proper resource allocation, such as personnel, equipment and materials
• Identifying and addressing operational inefficiencies, such as frequent downtimes, inefficient workflows or quality control issues
• Implementing preventive and corrective measures to ensure minimal downtime, or delays
• Ensuring adherence to safety and quality standards
• Implementing process improvements.
• Creating daily report for the management team with details on the operation that day.

Managing inventory.

• Monitoring sales and communicating with restaurant manager on required adjustments.
• Managing inventory by ensuring there is adequate stock to meet changing demand.
• Prevent stock-out and overstock scenarios, improves cash flow and enhances brand reputation.
• Placing orders for replenishment according to forecasted demand and considering factors such as historical sales data, lead time, market demand, competitor pricing and seasonality
• Daily stock control of bakery and bar products and discrepancies management.

Marketing.

• Manage restaurant’s good image and suggest ways to improve it
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Recommend ways to reach a broader audience.
• Organise photoshoots for old and new products.
• Ensure social media accounts are updates regularly.
• Organise restaurant set up for holidays and special occasions.
• Liaising with production team with ideas of trending food items.