Restaurant Manager

Description

The Restaurant Manager oversees the daily operations of the restaurant, managing staff performance, ensuring high-quality food and service, maintaining compliance with safety standards, and driving business performance. The role requires a hands-on leader with strong communication, organization, and problem-solving skills. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Team Management: Hire, train, schedule, and support both service and kitchen teams. Set expectations, mentor staff, and resolve issues effectively. - Daily Operations: Ensure smooth operations, uphold service and food quality, and handle issues promptly. - Budget & Finances: Assist in budget management, track expenses, and implement strategies to increase profitability. - Menu Planning: Collaborate with chefs to design profitable menus that satisfy customer preferences. - Cost Control: Monitor portioning, waste, and ingredient usage to maintain quality and control costs. - Compliance: Ensure adherence to health, safety, and alcohol service regulations. - Marketing & Promotions: Support promotional activities, partnerships, and local community engagement. - Atmosphere Maintenance: Uphold ambiance standards including cleanliness, lighting, and presentation. - Continuous Improvement: Stay updated on F&B trends and propose improvements for efficiency and service.

Qualifications and Requirements

- Proven leadership, communication, and team management skills. - Ability to multitask and perform under pressure in a fast-paced environment. - Strong understanding of food safety, hygiene, and health regulations. - Willingness to work flexible hours including weekends and holidays. - Minimum 5 years of experience in the Food & Beverage industry, with prior supervisory or managerial experience preferred

Working Condition

Working hours

Split shifts, weekends, and public holidays as required