JOB RESPONSIBILITIES:
- Responsible for the profit & loss of the restaurant and implement appropriate cost control measures
- Manage the restaurant’s budget and forecasts to meet or exceed management expectations
- Maximize profitability of the restaurant by increasing turnover (revenues and covers) as a first priority and controlling costs as a second priority
- Oversee the daily operations of the restaurant
- Maintain and improve the overall performance of the restaurant on a regular basis including cost analysis and monitoring of processes
- Supervise food and operational safety to ensure a comfortable environment for the customers
- Ensure customers’ needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure with tact and diplomacy
- Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction
- Control labour through effective manpower scheduling and monitor leave of staff
- Actively involved in hiring process by identifying and selecting candidates for junior positions
- Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to termination of employment
- Manage, supervise and groom a team of supervisors and service staff to ensure maximum utilization of manpower allocated
- Handle all restaurant administrative duties
- Any other jobs or duties assigned by the Area Manager from time to time
JOB SPECIFICATIONS:
- Minimum of 6 years management experience in Food & Beverage industry
- Possess sound leadership qualities and ability to manage service staff
- Excellent communication & interpersonal skills; able to build lasting relationships with guests.
- Possess good organizational and management skills; able to lead and inspire staff
