Restaurant Manager

Description

Coordinate daily Front of the House and Back of the House restaurant operations.

Responsibilities and Duties

- Deliver superior food and beverage service and maximize customer satisfaction. - Respond efficiently to customer complaints and ensure resolution. - Regularly review product quality and research new vendors. - Organize and supervise shifts; appraise staff performance and provide feedback. - Estimate future needs for goods, kitchen utensils, and cleaning products. - Ensure compliance with sanitation and safety regulations. - Manage restaurant’s brand image and suggest improvements. - Control operational costs and identify measures to cut waste. - Create detailed weekly, monthly, and annual revenue and expense reports. - Promote the brand through community engagement and events. - Train staff on proper customer service practices. - Implement policies and protocols to maintain future operations. - Manage external food hygiene consultants and resulting reports. - Collaborate on seasonal menu planning and corporate event menus.

Qualifications and Requirements

- Proven experience as a Restaurant Manager, General Manager, Hospitality Manager, or similar. - Strong customer service experience and operational management skills. - Extensive F&B knowledge, able to recall ingredients and dishes. - Familiarity with restaurant management software (e.g., OpenTable, Peach Works). - Strong leadership, motivational, and people skills. - Acute financial management skills. - B.Sc. degree in Business Administration; hospitality management or culinary schooling is a plus.

Working Condition

Working hours

Willingness to work flexible hours, including evenings and weekends