Restaurant Manager

Responsibilities:

- Responsible for smooth and efficient running of the daily operations.

- Enforcing standards and safeguarding the integrity of the company.

- Drive sales through operational execution.

- Responding to feedback and customer complaints.

- Achieve profitability through exercising cost control.

- Manage restaurant liability through human resource standards, safety and security.

- Maintaining high standards of quality control and restaurant hygiene.

- Train and develop staff.

- Recruitment and training of staff.

- Managing staff and providing feedback.

- Role model the standards of performance, appearance and behaviour at all times.

- Responsible for team motivating and forging a performance driven team.

- Manpower planning. Ensuring sufficient staffing for Daily Operations (Weekly duty roster &
Daily station plan).

- Events management (Staff briefing, preparation and execution of event).

- Assisting in planning beverage and wine menu.

- Responsible for monthly Inventory submission.

- Managing Epoint. Recording and placing new items into POS terminal, Stock Explosion etc.

- Generating monthly reports (Monthly Consolidations, Food, Beverage Sales, Lunch and Dinner Covers etc.)

- Collection of customer feedback.

- Ensuring sufficient stocks for daily operations.

- Responsible for cash bank-in.

- Ensuring parameters of restaurant is clean and proper at all times.

Requirements:

- Minimum 5 years of experience in F&
B (Assistant Manager/Manager).

- Energetic, able to work in a fast paced environment.

- Great leadership, interpersonal, and communication skills.

- Service and result oriented, good team player.