- Manage and oversee daily restaurant operations, including opening and closing procedures, staff scheduling, and table reservations.
- Develop and implement business strategies to increase profitability, such as implementing cost-cutting measures and promoting special events and promotions.
- Ensure excellent customer service by greeting customers, addressing complaints, and monitoring feedback through social media and online review platforms.
- Manage the restaurant's budget, including monitoring expenses and revenue, forecasting sales, and creating financial reports.
- Oversee inventory management, including ordering supplies, monitoring inventory levels, and managing waste and spoilage.
- Train and manage restaurant staff, including hiring, scheduling, and conducting performance evaluations.
- Ensure compliance with health and safety regulations, including food safety and sanitation standards.
- Collaborate with the executive chef to create new menu items and ensure consistency and quality of existing menu items.
- Develop and maintain relationships with vendors and suppliers to ensure timely delivery of products and services.
- Monitor and analyze sales and customer data to identify areas for improvement and adjust business strategies accordingly.
Qualifications:
- Proven experience as a Restaurant Manager, with a minimum of 2-3 years in a similar role.
- Strong leadership and communication skills.
- Knowledge of food and beverage industry trends and best practices.
- Ability to manage budgets and financial reports.
- Strong customer service and problem-solving skills.
- Knowledge of health and safety regulations.
- Ability to work in a fast-paced environment and manage multiple tasks simultaneously.
- Excellent organizational and time-management skills.
- Flexibility to work evenings, weekends, and holidays as needed.
Only shortlisted will be notified.
