Restaurant Manager

Description

Welcome to savor a spicy dish from the melting pot of modern Indian Cuisine, along with some Arabic

Responsibilities and Duties

<Operational Management> • Oversee day-to-day restaurant operations, including opening and closing procedures. • Monitor and maintain food quality, presentation, and consistency to meet or exceed guest expectations. • Manage inventory, ordering, and stock control to ensure adequate supplies and minimize wastage. • Ensure cleanliness, organization, and safety standards are upheld throughout the restaurant. <Staff Leadership and Development> • Recruit, train, schedule, and supervise front-of-house and back-of-house staff. • Foster a positive work environment, promote teamwork, and provide coaching and feedback to enhance employee performance. • Address staff conflicts and performance issues, taking appropriate disciplinary actions when necessary. • Develop and implement training programs to improve staff skills and knowledge. <Customer Service> • Interact with guests, handle complaints, and ensure a high level of customer satisfaction. • Monitor guest feedback and reviews, making necessary adjustments to enhance the dining experience. <Financial Management> • Develop and manage budgets, track expenses, and ensure financial targets are met. • Analyse sales data, trends, and financial reports to make informed decisions that drive profitability. • Control costs by optimizing inventory, labour, and operational efficiency. <Marketing and Promotion> • Develop and implement promotions, events, and marketing strategies to attract and retain customers. • Utilize social media and other platforms to engage with customers and promote the restaurant's offerings.

Working Condition

Working hours

・5.5 days, 11am ~1/2am

Qualification

Experience

・1 year of experience in simillar position

Specific skills

• Proven experience as a Restaurant Manager or in a similar role within the food and beverage industry. • Strong leadership and interpersonal skills with the ability to motivate and manage a diverse team. • Excellent communication skills. • Proficiency in restaurant management software and point-of-sale systems. • Solid understanding of financial management, including budgeting and cost control. • Knowledge of food safety and hygiene standards. • Flexibility to work evenings, weekends, and holidays as needed.

Interview Process

CV screening → 1 to 2 interviews