Restaurant Manager

Qualifications & experience
Minimum 1 to 3 years of Restaurant Management experience in restaurant line / F&B line / hotel line is preferable or equivalent experience.
Thorough knowledge of restaurant operations and preparation techniques.
Able to work under pressure and deal with stressful situations during busy periods.
High level of integrity and sense of responsibility with commitment to good governance.
Good communicator, independent with good organization and multitasking skills.
Able to access and accurately input information using a moderately complex computer system.
Strong interpersonal skill and problem solving abilities.

Tasks & responsibilities
Overall responsible for smooth operations and profitability of the outlet.
Ensure a satisfactory/pleasant dining experience for our customers.
Ensure outlet has optimal staff, lead and develop them to achieve the expected work performance and productivity.
People Development & Succession planning of team members.
Maintain positive guest and colleague interactions.
Conduct useful briefing & training to improve the staff’s abilities & skills.
Handle guest complaints and implement staff disciplinary procedures and promotions.
Ensuring compliance with licensing, hygiene and health and safety legislation / guidelines.
Monitors the effectiveness of pest control contractor.
To conduct monthly staff meeting and prepare minutes for follow up.
To plan a systematic job rotation schedule for all full-time crew and long term part timers.
Monitor and supervise of all preparation work, the proper use and cleaning of equipment, storage of food items both cold and dry.
Check on inventory control, ordering and purchases of all stock items and store room organization.

Benefits
Uniform Provided
Staff Meal
Paid Annual Leave & Sick Leave
EPF & Socso Contribution