Restaurant Manager

Description

This role involves orchestrating the daily operations of a dining establishment, ensuring seamless service and profitability. It's about guiding the team and resources to deliver exceptional food and beverage experiences.

Responsibilities and Duties

-Menu and Supply Management: -Collaborate with culinary experts to craft appealing menus that resonate with patrons. -Oversee the procurement of ingredients, ensuring cost-effectiveness and quality. -Monitor portioning and preparation to minimize waste and maintain consistency. -Financial Performance: -Strive to achieve and exceed established financial goals. -Team Leadership and Service Standards: -Direct and inspire the team during each shift, upholding high service standards. -Contribute to the planning of promotional activities and special events. -Coordinate the recruitment, training, and scheduling of staff. -Customer Satisfaction and Problem Resolution: -Address and resolve customer feedback related to food and service promptly. -Manage the point of sales system and produce customer invoices. -Operational Efficiency and Stock Control: -Maintain adequate stock levels to ensure uninterrupted service. -Safeguard company assets. -Contribute to the preparation of daily sales reports. -Support general operational tasks to maintain a smooth flow of service. -Undertake additional tasks as directed by senior management.

Qualifications and Requirements

-A minimum of a secondary school education or equivalent, paired with at least two years of practical experience in a similar setting. -Exceptional communication and relationship-building abilities. -A genuine enthusiasm for delivering outstanding customer experiences and leading teams. -The capacity to work effectively both independently and as part of a collaborative team.

Working Condition

Salary

Basic Salary 3000