Restaurant Manager

Responsibilities:

1. Reports to the Operations Manager
2. Responsible for the business performance of their restaurant, as well as maintaining high standards of food, service, and health and safety
3. Take responsibility for the business performance of the restaurant
4. Planning and analyze restaurant sales levels and profitability
5. Prepare reports at the end of the shift/week
6. Create and execute plans for staff development
7. Accountable for labour and F&B costing matters including inventory control and conducting bi-monthly stock
8. Handle disciplinary issues, conducting annual reviews and confirmation of staff
9. Provide effective leadership to the food and beverage team to ensure targets are met
10. Constantly review, evaluate operations/procedures and suggest improvements to management
11. Coordinate the entire operation of the restaurant during scheduled shifts
12. Maintain high standards of quality control, hygiene, and health and safety
13. Ensure strict compliance by all service and kitchen staff to the company’s standard operating procedures

Requirements:

1. Min 4 years++ experience in a managerial role
2. Have good product knowledge on food items
3. F&B cost inventory management is a plus
4. Basic PC literacy
5. Strong command of both English and Mandarin (to communicate with Mandarin speaking customers and introduce menu items)
6. Excellent organizational skills, interpersonal and communication skills
7. Strong public relation skills and ability to build customer loyalty