RESTAURANT MANAGER

Job Description & Requirements

• Manage overall team of staffs and plan according to work schedule.
• To Purchase of all food supplies and overseeing use of food and ingredients are used as required date, quantity and to minimize the waste.
• Understand the suppliers and customer patterns and negotiate the price.
• Responsilbe for collecting the payment from customers.
• Supervising staffing in terms of food preparation, customer service, cleaning, and daily operations.
• Responsible to check the quality of food and sample check.
• Promoting cooperative effort, a team spirit, and good morale among employees.
• Delivering excellent customer service.
• Resolving complaints from customers and to rectify the root cause.
• Performing daily inspections and periodic audits to check safety of equipment and to ensure that food is cooked, cleaned properly, addressing problems involving the cost, quality, and maintenance of restaurant.
• Participating in training about standardized policies and conferring weekly with management about restaurant operations.
• Administering payroll and maintaining records of sales and cash receipts including related areas of accounting, budgeting, credit policies, and banking methods.
• Providing periodical reports of operations to management.
• Ready to work in split shift, especially monitor in night shifts and rotational holidays.
• Monitor the work force and should available presense during production.
• Handling all sta­ffing responsibilities, including hiring, training and scheduling.