Job Descriptions
# Operational Management:
- Oversee day-to-day restaurant operations, including opening and closing procedures.
- Monitor and maintain food quality, presentation, and consistency to meet or exceed guest expectations.
- Manage inventory, ordering, and stock control to ensure adequate supplies and minimize wastage.
- Ensure cleanliness, organization, and safety standards are upheld throughout the restaurant.
# Staff Leadership and Development:
- Recruit, train, schedule, and supervise front-of-house and back-of-house staff.
- Foster a positive work environment, promote teamwork, and provide coaching and feedback to enhance employee performance.
- Address staff conflicts and performance issues, taking appropriate disciplinary actions when necessary.
- Develop and implement training programs to improve staff skills and knowledge.
# Customer Service:
- Interact with guests, handle complaints, and ensure a high level of customer satisfaction.
- Monitor guest feedback and reviews, making necessary adjustments to enhance the dining experience.
# Financial Management:
- Develop and manage budgets, track expenses, and ensure financial targets are met.
- Analyse sales data, trends, and financial reports to make informed decisions that drive profitability.
- Control costs by optimizing inventory, labour, and operational efficiency.
# Marketing and Promotion:
- Develop and implement promotions, events, and marketing strategies to attract and retain customers.
- Utilize social media and other platforms to engage with customers and promote the restaurant's offerings.
Job Requirements
- 3 year of experience in simillar position
- Proven experience as a Restaurant Manager or in a similar role within the food and beverage industry.
- Strong leadership and interpersonal skills with the ability to motivate and manage a diverse team.
- Excellent communication skills.
- Proficiency in restaurant management software and point-of-sale systems.
- Solid understanding of financial management, including budgeting and cost control.
- Knowledge of food safety and hygiene standards.
- Flexibility to work evenings, weekends, and holidays as needed.
- Must be able to work night shift and split shift
- Must be able to work extra hours or weekend if needed
