Restaurant Manager

1. Adhere to restaurant standard and service benchmark to increase revenue and reduce costs, which includes food and beverage, manpower, supply and utility cost.
2. Ensures daily operations and controls are in accordance with the standards.
3. Uphold professional image of restaurant by ensuring restaurant and equipment cleanliness as well as properly uniformed and groomed appearances.
4. Manage and maintain operational records which include inventory, sales and cash on hand reports.
5. Provide guidance and direction to employees with regards to all operational and procedural matters.
6. Responsible for the hiring, supervision and development of each employee with guidance from superiors
7. Maintain an accurate record of the restaurant's staffing needs. Prepare work schedules and ensure sufficient manpower for all shifts.
8. Maintain and follow up on the quality of customer service by ensuring there is a smooth service flow and handling complaints/feedback.
9. Build good rapport with customers by attending and advising them on menu choices, and respond to complaints promptly, taking appropriate courses of action to turn unhappy patrons into return guests.
10. Present menu, answer questions and offer suggestions regarding food.
11. Liaise with Chef(s) and Bartender(s) for the smooth and efficient flow of food and beverages to members.
12. Conduct regular trainings, roll calls, meetings with employees.
13. Ensure all assets of the company including equipment and supplies are well maintained.
14. Verify daily sales and submit relevant paperwork to relevant department.
15. Ensure compliance and full knowledge of NEA rules and regulations pertaining to food service

• Education (academic and/or professional requirement necessary for this job)

Diploma/Degree (Preferred) in Hospitality/Management.

• Relevant Experience (length of relevant work experience necessary for this job)

At least 7 to 10 years of working experience in similar roles in the F&B industry or equivalent is required for this position.

Preferably Managers specializing in Food/Beverage/Restaurant Service or equivalent.

• Specific Skills (knowledge, skills and abilities necessary for this job)

Strong leadership, organization and communication skills

Strong interpersonal skills and social intelligence

Strong knowledge of all health and safety regulations