Restaurant Manager

Roles & Responsibilities

Responsible for the proper and efficient functioning of the bar area and ensure constant supply of beverage stock.

Responsibilities:

• Manage the operational procedures of outlet activities, monitoring cost relating to manpower, food/beverage wastages, utilities, etc.
• Maintain a positive work atmosphere by acting and communicating in a manner that enhances relations with guests, vendors, co-workers, and management
• Provide the highest level of service ensuring complete customer satisfaction
• Anticipate any unexpected guest needs and reacts promptly and tactfully
• Ensure all operational and safety aspects of the outlet are maintained at all times. These include optimal stock level, efficient operation of all equipment/appliances, and compliance to all statutory and fire and life safety requirements
• Manage the operational procedures of outlet activities, monitoring cost relating to manpower, food/beverage wastages, utilities, etc.
• Ensure that the assigned Bars are ready for service as per scheduled times
• Ensure the proper cleaning and maintenance of equipment in Bars and at all times
• Train staff members and ensure strong knowledge of product offering, the outlet's operational procedures and minimum quality service standards
• Delegate duties and tasks to staff to maximize productivity and resources through effective scheduling

Requirements:

• Dependability
• Personal hygiene
• Capacity to work in a fast-paced environment
• Comfortable working long shifts if required and on weekends and PH

Qualifications:

• WSQ Food Hygiene Course
• Minimum 3 to 5 years experience in related field is required
• Excellent communication and interpersonal skills
• Possess bartending skill and wine/spirit management knowledge
• Thorough knowledge of food safety procedures