MANAGER

Job Summary Plan, coordinate, and manage restaurant staff and services to ensure efficient operations, optimize profitability, and improve team performance through data analysis, effective communication, and operational oversight.

Responsibilities

Plan and coordinate staff schedules and services to ensure efficient and effective restaurant operations Analyze operating results with the team to identify performance gaps and implement improvement initiatives Monitor cashiering procedures to ensure compliance with accounting standards and reduce consumable wastage Maintain labor productivity ratios by overseeing staff workflow and scheduling adjustments Conduct pre-shift meetings to communicate daily business updates and prepare staff for service Lead regular sales meetings and performance reviews to align team goals and enhance outcomes Forecast food and beverage requirements accurately to support operational planning and budgeting Apply sales costing, pricing, and margin management knowledge to optimize restaurant profitability Utilize restaurant management software and related computer applications to support sales operations Preferred competencies and qualifications Diploma or Degree in Sales, Business, Hospitality, F&B Management, or a related discipline Minimum of 5 years’ experience in the food and beverage industry Excellent communication and organizational skills