Restaurant Manager

Job Detail

Business Operations 1. Manage daily operations, ensuring seamless service and efficient workflow. 2. Monitor income and expenses, analyze financial performance, and implement strategies for improvement. 3. Manage inventory, including ordering, stock control, and minimizing waste 4. Manage equipment maintenance and ensure proper functionality. 5. Prepare and submit timely reports (daily, weekly, monthly) on sales, food cost, labor cost, and other key performance indicators. Customer Service 1. Cultivate a customer-centric environment, prioritizing exceptional service and guest satisfaction. 2. Proactively address customer feedback and resolve any issues promptly and professionally. 3. Ensure consistent service quality and adherence to established etiquette standards. People Management 1. Lead, motivate, and develop a high-performing team. 2. Manage the recruitment, training, and performance evaluation of staff. 3. Foster a positive and collaborative work environment. 4. Ensure all employees adhere to company policies, quality standards, and F&B hygiene regulations. 5. Drive team initiatives and implement changes effectively. Adhering to Quality and Standards 1. Ensure strict compliance with all F&B hygiene policies, procedures, and health and safety regulations. 2. Conduct regular inspections of the kitchen and service areas.