Restaurant Manager

Description

Are you a seasoned and strategic Restaurant Manager ready to oversee all aspects of a thriving establishment? We are seeking a dedicated leader to ensure daily operations run smoothly and profitably. This role requires a professional with a decade of proven experience in F&B management, a strong focus on customer satisfaction, and excellent financial acumen. If you are passionate about leading a team and maintaining a high-quality dining experience, we invite you to apply for this pivotal role. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

* Staff Leadership: Manage all staff-related tasks, including hiring, training, scheduling, and motivation. Handle performance issues and foster positive employee relations. * Customer Experience: Ensure a positive dining experience for all guests by addressing complaints and maintaining a welcoming environment. * Operational Oversight: Oversee all daily operations, from food preparation and service to cleanliness, and ensure strict adherence to health and safety regulations. * Financial & Inventory Control: Manage budgets, track sales, control costs, and generate financial reports. Oversee inventory management, including ordering supplies and maintaining stock levels. * Marketing & Compliance: Develop and implement marketing strategies to attract customers. Ensure full compliance with food safety, licensing, and other legal requirements.

Qualifications and Requirements

* Minimum of 10 years of proven experience in F&B management, with a strong focus on daily operations. * Exceptional leadership and management skills with the ability to motivate and delegate effectively. * Outstanding communication and problem-solving skills to interact with staff, customers, and vendors. * Strong financial acumen, with a solid understanding of budgeting and cost control. * Excellent organizational skills and a strong commitment to providing excellent customer service.

Working Condition

Working hours

Standard full-time hours, with flexibility required to accommodate a demanding F&B operation.