The Restaurant Manager is responsible for the overall profitability and smooth operation of the restaurant, ensuring exceptional customer experiences and efficient team management. This role encompasses a wide range of responsibilities, from strategic business operations to hands-on customer service and staff development.
Role & Responsibilities
Business Operations
- Manage daily operations, ensuring seamless service and efficient workflow.
- Monitor income and expenses, analyze financial performance, and implement strategies for improvement
- Manage inventory, including ordering, stock control, and minimizing waste
- Manage equipment maintenance and ensure proper functionality.
- Prepare and submit timely reports (daily, weekly, monthly) on sales, food cost, labor cost, and other key performance indicators.
- Conduct regular inspections of the kitchen and service areas.
Customer Service
- Cultivate a customer-centric environment, prioritizing exceptional service and guest satisfaction.
- Proactively address customer feedback and resolve any issues promptly and professionally.
- Ensure consistent service quality and adherence to established etiquette standards.
People Management
- Lead, motivate, and develop a high-performing team.
- Manage the recruitment, training, and performance evaluation of staff.
- Ensure all employees adhere to company policies, quality standards, and F&B hygiene regulations.
- Drive team initiatives and implement changes effectively.
- Ensure strict compliance with all F&B hygiene policies, procedures, and health and safety regulations.
Skills/Qualifications:
- Minimum 4 years of relevant experience in managing F&B restaurants
- Willing to be involved in hands on operations
- Excellent communication and interpersonal skills
- Possess strong leadership qualities
- Able to work shift hours
