Restaurant Manager

Roles and Responsibilities:

1. Manage the daily operations of F&B operational issues
2. Manage operational costs, training new staff, and performance in a timely manner with the Company’s SOP
3. Plan and schedule working time for staff
4. Ensure high standards of food quality, hygiene, and safety
5. Monitor inventory and coordinate with suppliers
6. Assist in the planning and implementation of new ideas and menu specifications, working closely with the Food and Beverage team to ensure they fit with guidelines and meet high-quality standards for customer service
7. Address customer complaints and ensure customer satisfaction
8. Work closely with ownership/upper management on growth strategies
9. Other ad-hoc duties as assigned