Coordinate daily Front of the House and Back of the House restaurant operations
Deliver superior service and maximize customer satisfaction
Respond efficiently and accurately to customer complaints
Regularly review product quality and research new vendors
Organize and supervise shifts
Appraise staff performance and provide feedback to improve productivity
Estimate future needs for goods, kitchen utensils and cleaning products
Ensure compliance with sanitation and safety regulations
Manage restaurant's brand image and continuously progress to improve it
Prepare budget, control operational costs and identify measures to cut waste
Create detailed reports on weekly, monthly and annual revenues and expenses
Promote the brand in the local community through word-of-mouth and restaurant events
Recommend ways to reach a broader audience (e.g. discounts and social media ads)
Train new and current employees on proper customer service practices and
Implement policies and protocols that will maintain future restaurant operations.
Job Requirements:
Bachelor's degree / higher education qualification / equivalent in Hotel and Restaurant Administration or related major.
3 or more years in the management operations or related function.
Proficient in English and excellent communication skills, both written and verbal.
Key competencies such as excellent communication, interpersonal skills, oriented to details, operational knowledge, leadership, team building and financial skills.
Able to work under pressure and extreme conditions and prioritise tasks effectively.
