Restaurant Manager

• Participates and assist Operations Manager to work with chefs and other personnel to plan creative menus that are flavourful and popular with customers

• Assist in ensuring smooth day-to-day operation of the restaurant

• Assist Operations Manager to work with other management personnel to plan advertising and marketing strategies and any special restaurant functions

• Safe-keep of company properties

• Attain all financial targets

• Manage and implement business continuity plans

• Manage crisis situations and prepare incident reports

• Participate in negotiations

• Assist in sending daily sales report

• Monitor income and expenses

• Administer purchasing and receiving procedures

• Implement loss/risk prevention

• Provide information for management decision making

• Facilitate compliance with legislative and regulatory requirements

• Manage compliance with F&B hygiene policies and procedures

• Identify and establish internal and external stakeholder relationships

• Contribute to innovation process within own scope of work in the business unit Foster service innovation

• Solve problems and make decisions at managerial level

• Lead the team on each shift and ensure the company service standards are upheld

• Plan direct hiring, training, and scheduling of food service personnel

• Lead with service vision and foster service innovation

• Lead team to implement changes and improvements

• Manage cross functional and culturally diverse teams

• Optimise workforce for service excellence

• Conduct orientation and training

• Conduct staff performance assessment during year-end review

• Maximise productivity within stas through engagement

• Boost morale by motivating team members through capability development

• Develop self to maintain professional competence at managerial level

• Collaborates with chefs for efficient provisioning and purchasing of supplies

• Estimate food and beverage costs

• Supervise portion control and quantities of preparation to minimise wastes

• Perform frequent checks to ensure consistent high quality of preparation and service

• Manage cost and quality controls

• Manage site/outlet and equipment maintenance

• Investigate and resolve complaints concerning food quality and service

• Enhance the customer experience and ensure customer satisfaction

• Promote positive work environment by creating service culture

• Maintain service quality and professional etiquette

• Analyse service quality and customer satisfaction

• Minimum Diploma or equivalent and/or 2 years of relevant experience in the F&B Industry

• Communicate in English and 1 other language

• Willing to rotate shifts

• Willing to work on weekends and public holidays

• Strong communication, interpersonal and management skills

• Customer-driven and viligant

• Passionate in providing excellent management

• Diligent and dedicated to improve service quality and bring in more revenue for the business

• Work independently and in a team Possess enthusiasm and keen to get feedback for improvement

• Open-minded to receive feedback and dierent ideas

• Keen on details, organised and meticulous

• Self-starter and possess a positive ‘can do’ attitude