Role & Responsibilities
The Restaurant Manager is responsible for the profitability of the outlet, performing outlet-level support functions including customer service, scheduling, day-to-day operations, cashiering, loss prevention, maintenance and back office support. Other responsibilities include managing inventories, interacting with customers, wait staff and support employees to maximize revenue generation and enhance the customer experience, overseeing the recruitment, training and motivation of staff, maintaining high standards of quality control, hygiene and health and safety in the dining area.
Business Operations
- Responsible for the overall performance of the restaurant
- Ensure the smooth operations of the restaurant
- Monitor income and expenses
- Manage cost and quality controls
- Project and order daily required supplies
- In-charge of the submission of all reports at the end of the shift/week/month including but not limited to sales, food cost and labour cost
- Manage equipment maintenance
Customer Service
- Manage customer experience
- Ensure and maintain service quality and professional etiquette
- Customer feedback management
People Management
- In-charge of recruiting and training to team members
- In-charge of the overall performance of team members
- To develop and motivate team members through capability development
- Conduct staff performance assessment process
- To ensure that all employees adhere to the company’s quality and standards
- Lead team to implement change
Adhering to Quality and Standards
- Manage compliance with F&B hygiene policies and procedures
- Examine food and beverage preparation
- Ensure quality control for food and service
Skills/Qualifications:
- At least 4 years of relevant experience in F&B restaurants
- Willing to be involved in hands on operations
- Excellent communication and interpersonal skills
- Ability to work in a fast-paced environment
- Possess strong leadership qualities
- Able to work shift hours
