RESTAURANT MANAGER

Qualifications:

  • Proven experience as a Restaurant Manager or in a similar role within the hospitality industry.
  • Strong leadership and interpersonal skills, with the ability to motivate and manage a diverse team.
  • Excellent communication and customer service abilities.
  • Proficiency in restaurant management software and point-of-sale systems.
  • Solid understanding of financial aspects, including budgeting, profit and loss statements, and inventory management.
  • Ability to thrive in a fast-paced environment and handle stressful situations with composure.
  • Degree in Hospitality, Business Administration, or related field is a plus.

 

Requirement:

A minimum of 7 years of experience on similar position.

 

Responsibilities:

  1. Staff Management:
    • Recruit, Train, and Supervise restaurant staff.
    • Create and Manage staff schedules.
    • Conduct regular Performance Evaluations.
    • Foster positive collaborative.
  1. Customer Service:
    • Maintain Welcoming Atmosphere.
    • Interact with customers to receive feedback.
    • Monitor and upholded Service.
  1. Operational Excellence:
    • Oversee Daily Operations.
    • Ensure compliance with Standards.
    • Manage vendor relationships.
    • Continuously seek ways to improve operational efficiency and reduce wastage.
  1. Financial Management:
    • Develop and implement strategies.
    • Prepare and analyze financial reports.
    • Monitor expenses, revenue, and inventory.
    • Wide knowledge of P&L.
  1. Menu Development and Pricing:
    • Collaborate with the chef.
    • Set appropriate pricing for menu items.
  1. Compliance and Regulations:
    • Ensure compliance with all applicable laws.
    • Stay updated on industry trends.
  1. Working Conditions:
    • Involve Physical Activity
    • Manage Busy Environment
    • Handle Stressful Situation
  1. Team Collaboration:
    • Collaborate Closely.
    • Ensure Seamless Operation
  1. Community Engagement:
    • Engage Locally.
    • Build Relationships.
  1. Training and Development:
    • Implement Ongoing Training Programs.
    • Foster Culture of Learning.
  1. Marketing and Promotions:
    • Collaborate with the marketing team.
    • Develop and implement promotional.
  1. Health and Safety:
    • Ensure adherence to health safety.
    • Provide safe dining environment.
  1. Customer Feedback and Improvement:
    • Collect analyze feedback.
    • Implement Changes.
  1. Vendor and Supplier Management:
    • Maintain Positive Relationships.
    • Negotiate Contracts.
    • Monitor Performance.
    • Explore New Partnerships.
  1. Reporting:
    • Prepare Detailed Reports.
    • Use Data-driven Insights.
    • Implement Improvement Strategies.


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