Restaurant Manager

& Requirements Coordinate daily Front of the House and Back of the House restaurant operations Deliver superior service and maximize customer satisfaction. Respond efficiently and accurately to customer complaints. Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.

Regularly review product quality and research new vendors Organize and supervise shifts. manage restaurant P&L to optimize man profit, monitor and control operational costs, cost of goods, labour and other controllable expenses. Manage and oversee all storage supplies for the restaurant to ensure smooth operation.

Appraise staff performance and provide feedback to improve productivity. Estimate future needs for goods, kitchen utensils and cleaning products. Manage restaurant’s good image and suggest ways to improve it. Create detailed reports on weekly, monthly and annual revenues and expenses.

Promote the brand in the local community through word-of-mouth and restaurant events. Recommend ways to reach a broader audience (e. g. discounts and social media ads) Train new and current employees on proper customer service practices Implement policies and protocols that will maintain future restaurant operations.

Monitor inventory to ensure that resources are used effectively and minimizing wastage. Maintain a high standard of personal hygiene and appearance at all time. Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas.

Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant. Any other ad hoc duties as assigned by the Company. Job Requirement Minimum 3 years of working experience in F&B industry.

Possess good supervisory skills such as accountability, organizing and planning skills. Able to control costs & use given resources efficiently and productively. Able to train