Restaurant Manager London

Camile is the company that is re-inventing the takeaway. We break through the boundary separating takeaways from high end restaurants. We’re on a mission to pull in customers who traditionally do not shop in takeaways, by offering them:

– Gourmet restaurant quality food
– Speedily and conveniently delivered hot to the home
– Consistency
– Excellent customer service
– Classy and sophisticated brand
A Camile Thai manager is essentially a commercial business manager, with ultimate responsibility for safeguarding the financial success of a specific outlet/site and maintaining the reputation of the company. The role obviously has a strong hospitality element – ensuring that the restaurant delivers high-quality food and beverage, and excellent customer service, are prime concerns. However, it also includes activities common to business managers within any sector, including marketing, sales, operations, finance and human resources.
Typical work activities
The concept of fast food delivery has changed over recent years and no longer just conjures up images of burgers and pizza. Asian Food for home delivery is a growing market.
The Camile Thai manager’s responsibilities, include:
Business Activities
 Taking responsibility for the business performance of the restaurant;
 Analyzing and planning restaurant sales levels and profitability;
 Organizing local marketing activities, such as promotional events, online promotions and discount schemes;
 Preparing reports at the end of the shift/week, including staff control, food control and sales;
 Prepare weekly rosters for in-house staff and delivery personnel;
 Maintaining records & GDPR compliance;
 Working with other managers of the company, creating and executing plans for department sales, profit and staff development;
 Setting budgets and/or agreeing them with senior management;
 Coordinating menus with promotions;
 Purchasing consumable supplies for the unit including food and packaging, from approved suppliers;
 Supervise security of operation including cash, stock, equipment and employees personal belongings;
 Ensuring staff appraisals result in personal progression plans for team members looking to progress within the company;
 Training new staff and cross training experienced staff;
Front of house:
 Coordinating the entire operation of the restaurant during scheduled shifts;
 Managing staff throughout their shift and providing them with feedback;
 Responding to customer complaints;
 Ensuring that all employees and independent contractor drivers adhere to the company’s uniform standards;
 Meeting and greeting customers whether over the phone or walk ins;
 Advising customers on menu and extras;
 Recruiting, training and motivating staff;
 Organising and supervising the shifts of kitchen, reception and cleaning staff.

Housekeeping:
 Maintaining high standards of quality control, hygiene, and health & safety.
 Ensuring critical control points are monitored in line with our HACCP policies & procedures;
 Estimating stock usage, checking stock levels and ordering supplies;
 Preparing cash drawers and providing petty cash as required;
 Making sure equipment is maintained and serviced in a timely manner
 Monitor Food preparation and methods
 Helping in any area of the restaurant when circumstances dictate.
 Maintaining an excellent working relationship with the Kitchen Boss

Requirements:

 2 years Management experience in the Restaurant / Hospitality / Retail industry
 Excellent interpersonal skills
 Strong written and oral communication skills (Fluent oral & written English is a must)
 The ability to cope under pressure
 Good business accumen
 Strong leadership skills
 Strong planning and organizational skills
 Problem-solving ability to resolve issues as they arise