Restaurant Manager

Description

Oversee and coordinate daily restaurant operations, ensuring customer satisfaction, staff performance, cost control, and compliance with safety and hygiene standards. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Coordinate daily Front of the House and Back of the House operations - Deliver superior service and maximize customer satisfaction - Respond efficiently and accurately to customer complaints - Regularly review product quality and research new vendors - Organize and supervise staff shifts - Appraise staff performance and provide feedback to improve productivity - Estimate future needs for goods, utensils, and cleaning products - Ensure compliance with sanitation and safety regulations - Manage restaurant’s image and suggest improvements - Control operational costs and identify measures to reduce waste - Create detailed weekly, monthly, and annual revenue and expense reports - Promote the brand locally through community events and word-of-mouth - Recommend strategies to reach a broader audience (discounts, social media ads) - Train new and current employees on customer service practices - Implement policies and protocols for long-term restaurant operations

Qualifications and Requirements

- Minimum 2 years of management experience in restaurant or F&B industry - Strong leadership and supervisory skills - Customer-focused with problem-solving ability - Knowledge of sanitation, safety regulations, and operational best practices - Ability to manage costs, inventory, and staff performance

Working Condition

Working hours

Full-time, retail/restaurant schedule