Restaurant Manager

Description

Step into a dynamic role where you'll be the driving force behind a thriving dining experience. As a Hospitality Operations Leader, you'll orchestrate the daily rhythm of our establishment, ensuring seamless service and a vibrant atmosphere. You'll be the linchpin, fostering a team that excels in both performance and customer satisfaction. This position demands a blend of strategic thinking and hands-on execution, where your leadership directly translates to our success.

Responsibilities and Duties

-Operational Excellence: -Oversee the day-to-day flow, ensuring everything runs like a well-oiled machine. -Uphold and elevate our standards, safeguarding the establishment's reputation for quality. -Implement strategies to boost sales through flawless operational execution. -Address customer feedback and resolve complaints with grace and efficiency. -Maintain a keen eye on cost control to maximize profitability. -Ensure a safe and secure environment by adhering to human resource and safety protocols. -Champion impeccable hygiene and quality control standards. -Maintain accurate inventory and ensure sufficient stock levels for daily operations. -Handle cash bank-in procedures, ensuring accuracy and security. -Guarantee the entire establishment is maintained to a high degree of cleanliness and order. -Team Leadership & Development: -Recruit, train, and mentor staff, fostering a culture of growth and excellence. -Provide constructive feedback and performance management, inspiring your team to reach their full potential. -Lead by example, demonstrating the desired standards of performance, appearance, and conduct. -Motivate and build a high-performing team, fostering a collaborative and positive environment. -Develop and manage weekly duty rosters and daily station plans, ensuring adequate staffing. -Organize and execute staff briefings and event preparations. -Strategic & Administrative Tasks: Assist in the creation and refinement of beverage and wine menus. Prepare and submit monthly inventory reports. Manage the point-of-sale system, including item entry and stock adjustments. Generate comprehensive monthly reports on sales, covers, and other key metrics. Collect and analyze customer feedback to drive continuous improvement

Qualifications and Requirements

-A minimum of 5 years of proven experience in the food and beverage industry, ideally in a management or assistant management role. -A dynamic and energetic personality, capable of thriving in a fast-paced environment. -Exceptional leadership, interpersonal, and communication skills. -A strong service-oriented mindset, with a focus on achieving results and fostering teamwork. -Ability to work a 5 day work week, with 44 hours of work.

Working Condition

Salary

Basic Salary 3000