RESTAURANT MANAGER

Description

A seasoned and strategic leader is needed to drive the operational excellence of our food and beverage and hospitality teams. This role focuses on ensuring exceptional service, achieving sales targets, managing resources, and maintaining compliance with all regulations. The ideal candidate will be a results-oriented professional with a proven track record in the F&B industry.

Responsibilities and Duties

* Provide operational leadership for F&B and hospitality teams. * Deliver operational metrics and sales targets. * Coordinate daily front and back-of-house operations. * Set and review quality performance standards. * Deliver superior service and maximize customer satisfaction. * Manage HR functions (hiring, training, discipline, appraisals). * Motivate and manage operations managers. * Manage supply chain resources and inventory. * Ensure compliance with sanitation and safety regulations. * Manage brand image and marketing activities. * Control operational costs and reduce waste. * Create revenue and expense reports. * Implement business continuity protocols. * Plan menus with chefs. * Manage food and beverage costs and portion control.

Qualifications and Requirements

* Minimum 5 years of managerial experience in F&B and hospitality. * Bachelor's degree in Business Administration or Hospitality Management. * Strong leadership, motivational, and people management skills. * Extensive F&B knowledge. * Experience in F&B hygiene and compliance. * Experience in vendor and supply chain management. * Fluent in English. * Strong fiscal management skills. * Ability to thrive under pressure. * Demonstrated ability to achieve results. * Ability to travel internationally.

Working Condition

Salary

Basic Salary 6000