Roles & Responsibilities
Job Overview:
As an Manager, you will be responsible for overseeing the daily operations of the restaurant, leading the service team, and ensuring a high standard of customer service. You will also collaborate closely with the management team to improve processes, maintain operational efficiency, and drive the overall success of the restaurant.
Responsibilities:
- Lead and supervise the service crew to ensure smooth daily operations
- Provide excellent and professional service to customers
- Make menu recommendations, including all beverages
- Ensure accuracy in handling customer orders through the POS system
- Oversee food preparation, serving times, and ensure prompt service
- Manage table setups, rotations, and assist during peak periods
- Handle customer feedback and resolve issues effectively
- Ensure adherence to food safety, hygiene standards, and compliance with regulations
- Assist with staff scheduling, training, and development
- Monitor inventory, place orders for supplies, and manage costs efficiently
- Collaborate with upper management to implement strategies for operational improvement
- Perform other management duties as assigned
Requirements:
- 1-2 years of experience in a supervisory or assistant managerial role in the F&B industry
- Strong leadership and communication skills
- A team player with a proactive and positive approach
- Ability to multitask and manage operations in a fast-paced environment
- Willingness to work shifts, weekends, and public holidays
