The Restaurant Manager oversees and support the operations at dining establishment to ensure profitability and an enjoyable dining experience.
Role and Responsibilities
Business Operations
- Oversees daily operations to deliver quality food, service and ambience to our guests
- Ensure that standard operating procedures are maintained consistently, including service recovery, restaurant task cycle and cost control
- Take ownership of outlet sales, food quality and guest experience
- Uphold safety, hygiene and cleanliness as required by NEA/SFA regulations and company requirements
- Responsible for manpower scheduling, administrative matters, performance management and inventory control where necessary
People Management
- Monitor and manage the staff performance including punctuality, customer service and food quality
- In-charge of overall supervision of the outlet/restaurant
- Facilitate innovation and lead staff to implement change
Customer Service
- Manage an efficient team of service staff by coach, training, and supervising staff to operate stations and deliver a great customer experience
- Ensure and maintain service quality and professional etiquette
- Customer feedback management
Adhering to Quality and Standards
- Examine food and beverage preparation
- Ensure quality control for food and service
Skills/Qualifications:
- At least 5 years of relevant experience in F&B restaurants
- Minimum ‘O’ level or Graduate Diploma in any field/Diploma/Advanced/Higher/ in F&B service or equivalent
- Willing to be involved in hands on operations
- Excellent communication and interpersonal skills
- Ability to work in a fast-paced environment
- Ability to work cohesively with fellow team members as part of a team
