Restaurant Manager (F&B)

Responsibilities:

. Oversee/ manage the day-to-day operations of all outlets.

. Schedule shifts and manage staff rotations.

. Assign tasks, set goals and provide guidance to team members.

. Allocate resources such as manpower, equipment, and materials effectively to meet operational needs.

. Implement and monitor standard operating procedures (SOPs).

. Monitor and manage food and beverage inventory.

. Coordinate with suppliers for timely deliveries.

. Handle customer feedback and complaints and ensure excellent customer service standards.

. Maintain food quality and safety standards.

. Ensure cleanliness and hygiene in the restaurant complies with health and safety regulations.

Requirements:

. Minimum Diploma/ Degree in Hospitality Management, Business Administration, or a related field.

. Minimum 8 years of operation management experience, including at least 5 years as a team leader/supervisor.

. 6 working days per week

. Able to work on shift, need to work on weekends / PH / long hours

. Experience related to restaurant operations will be considered

. Great leadership, interpersonal, and communication skills.

. Service and result oriented, good team player.

. Able to work under pressure and handle situations