Restaurant Manager

Duties and Responsibility

• Maintain smooth, accurate service, positive internal and external relations, and ensure products and service are consistent with quality standards.
• Overall responsible for the development/training of operations staff in order to optimize customer satisfaction, meet operational standard, drive sales and enhance profits of the outlet.
• Oversee day-to-day all restaurant operations, including opening and closing procedures, reservation management, and table turnover.
• 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.
• Ensure the delivery of exceptional customer service to create a positive and memorable dining experience.
• Implement and enforce standard operating procedures to maintain efficiency and quality.
• Constantly monitor stock count and level to prevent overstock or shortage, control outlet wastage and submission is on time.
• Develop and manage restaurant budgets, forecasting revenue and controlling expenses.
• Implement cost-effective measures to optimize profitability while maintaining quality
• Organize outlet duty roster, assign staffs to specific shift and duties.
• 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.
• Communicate the company policies and standard procedures to employees.
• Manages staff issue, including staff discipline and performance review.
• Address customer inquiries, concerns, and feedback promptly and professionally.
• Practice and maintain the cleanliness, safety and hygiene standards and regulation.
• Ensure proper maintenance of assets/equipment and report faulty to management if any.
• 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. Knowledge POS systems
4. Skills / Competencies: Well organize and plan & able to work in team.