Restaurant Manager

Responsibilities:

• Responsible for all aspects of company’s F&B operations including Restaurant, Bar and Event business

• Ensure all restaurants achieve optimum quality level of Services, F&B and Profitability

• Manage, train and supervise team of staff at Restaurants to ensure and maintain a high service standard

• Ensure safety and hygiene practices

• Identify and improve cost management measures including menu planning, sourcing and negotiating for competitive pricing from suppliers

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions

• Investigate and resolve complaints concerning food quality and service

• Ensure sufficient stocks supply in the restaurant for smooth operation

• Safe keeping of company properties

• Assist in sending daily sales reports

• Assist in operation to ensure the smooth operation of the restaurant.

• Perform other duties as assigned by management.

Requirements:

• Minimum 3 years’ experience in Food and Beverage

• Preferably with 3 – 5 years of Management Experience

• Possess drive & passion to excel in the F&B industry

• Strong communication, problem-solving, motivational and people skills

• Able to commit to restaurant's peak period including weekends, eve of and

public holidays