Restaurant Manager

Description

We are seeking an experienced Restaurant Manager to lead daily operations and ensure an exceptional dining experience for our guests. The role involves overseeing both Front of House (FOH) and Back of House (BOH), managing costs, staff performance, and ensuring compliance with safety and hygiene regulations. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

* Coordinate daily Front of House and Back of House operations * Deliver excellent customer service and maximize guest satisfaction * Respond promptly and effectively to customer complaints * Monitor product quality and research/select new vendors * Organize and supervise staff shifts * Appraise staff performance and provide coaching for productivity improvements * Forecast and manage inventory needs, including kitchen utensils and cleaning supplies * Ensure adherence to sanitation, food safety, and workplace safety standards * Uphold the restaurant’s image and suggest improvements for branding * Manage operational costs and implement cost-saving measures * Prepare weekly, monthly, and annual revenue and expense reports * Promote the restaurant in the local community via events and word-of-mouth * Recommend marketing strategies (e.g., discounts, social media campaigns) * Train new and existing employees on service standards and operational policies * Implement and maintain policies and protocols for smooth restaurant operations

Qualifications and Requirements

* Minimum 4 years of managerial experience in the F&B industry * Strong leadership, problem-solving, and organizational skills * Customer service focused with excellent communication abilities * Proven ability to manage budgets, costs, and vendor relationships * Knowledge of F&B operations, food safety, and hygiene regulations * Ability to work flexible schedules, including weekends and holidays

Working Condition

Working hours

5-6 days per week, including weekends and public holidays