Restaurant Manager

Responsibilities:

1. Maintain smooth, accurate service, positive internal and external relations, and ensure products and service are consistent with quality standards.
2. Overall responsible for the development/training of operations staff in order to optimize customer satisfaction, meet operational standards, drive sales and enhance profits of the outlet.
3. Oversee day-to-day all restaurant operations, including opening and closing procedures, reservation management, and table turnover.
4. Ensure adequate manpower resources at all times, performance standards are in place and observed across the outlet in order to maximize productivity and sales potential.
5. Ensure the delivery of exceptional customer service to create a positive and memorable dining experience.
6. Implement and enforce standard operating procedures to maintain efficiency and quality.
7. Constantly monitor stock count and level to prevent overstock or shortage, control outlet wastage and submission is on time.
8. Develop and manage restaurant budgets, forecasting revenue and controlling expenses.
9. Implement cost-effective measures to optimize profitability while maintaining quality.
10. Organize outlet duty roster, assign staff to specific shifts and duties.
11. Always attentive to happenings of the surroundings in outlets and constant communication with operations manager to develop action plan to improve sales and customer service.
12. Communicate the company policies and standard procedures to employees.
13. Manage staff issues, including staff discipline and performance review.
14. Address customer inquiries, concerns, and feedback promptly and professionally.
15. Practice and maintain cleanliness, safety, and hygiene standards and regulations.
16. Ensure proper maintenance of assets/equipment and report faults to management if any.
17. Perform any other ad-hoc tasks as assigned by management.

Position Requirements:

1. Experience: At least 3-5 years work in a F&B retail industry.
2. Education: At least Diploma / Advanced / Higher / Graduate Diploma in Hospitality Management or Food and Beverage Services Management or equivalent.
3. Skills / Competencies: Well organized and able to work in a team.
4. Able to work overtime, weekends, and during Public Holidays.

Perks and Benefits:

• Medical
• Miscellaneous allowance
• Dental
• Sports (e.g. Gym)
• Parking
• Group Insurance
• Training & Development
• Annual Leave