Restaurant Manager

Description
Job Description (Duties & Responsibilities):

1. Operational Management
   • Oversee and ensure the smooth daily operations of the restaurant.
   • Develop and implement SOPs to enhance efficiency and service quality.
   • Maintain food, beverage, and service quality according to company standards.
2. Human Resource Management
   • Recruit, train, and evaluate restaurant staff performance.
   • Build a strong team and improve employee productivity.
   • Schedule work shifts and ensure compliance with company policies.
3. Customer Service
   • Handle customer complaints professionally and find the best solutions.
   • Enhance customer experience through friendly and responsive service.
   • Develop strategies to increase customer acquisition and loyalty.
4. Business Strategy & Development
   • Analyze industry trends and competitors to improve restaurant competitiveness.
   • Develop marketing and promotional strategies to attract new customers.
   • Oversee menu innovation and collaborate with the kitchen team for product development.

Job Requirement

Qualifications & Requirements:

1. Minimum education: Bachelor’s/Diploma degree in Management, Hospitality, Tourism, or a related field.
2. 3-5 years of experience in the same position (Restaurant Manager or equivalent).
3. In-depth understanding of restaurant operations and the F&B industry.
4. Strong leadership, team management, and communication skills.
5. Ability to work in a dynamic and high-pressure environment.
6. Proficient in financial analysis and restaurant marketing strategies.
7. Familiarity with restaurant management software or POS systems is a plus.
8. Willing to work flexible hours, including weekends and holidays.