Main Duties and Responsibilities
The Restaurant Manager is responsible for overseeing the daily operations of the restaurant(s), ensuring a high level of customer satisfaction, and delivering an exceptional dining experience.
Key Responsibilities
- Operations Management: The Restaurant Manager will oversee the daily operations of our restaurant, including front-of-house and back-of-house activities. The incumbent will ensure that the restaurant runs efficiently and meets the highest standards of service excellence that it expected of our Brand.
- Financial Management: Manage the restaurant’s budget, including labor costs, food costs, and other expenses. Monitor and analyze financial performance, including sales, revenue, and profitability. Prepare and review financial reports, making adjustments to improve financial outcomes.
- Compliance and Safety: Ensure compliance with health, safety, and hygiene regulations. Conduct regular inspections to ensure that the restaurant meets all regulatory requirements.
- Guest Satisfaction: Greet and interact with guests to ensure a positive dining experience and address any concerns or issues. Monitor guest feedback and implement strategies to enhance customer satisfaction. Handle guest complaints and resolve issues promptly and professionally.
- People Management: Cultivate a strong people culture by investing in the coaching and development of team members. The incumbent will take ownership of people-management matters for the department including recruiting, upskilling and mentoring team members.
Job Requirements
- Diploma in Hospitality / Food and Beverage Services or an equivalent professional qualification in a related field
- 4 to 6 years’ experience in a similar capacity, preferably in a property of similar standing
- Strong leadership and organizational skills, coupled with excellent interpersonal and communication skills to interact with guests and staff.
