Restaurant Manager

Description

The Restaurant Manager oversees daily operations, staff management, and customer service excellence to ensure a high-quality dining experience. This role requires strong leadership, financial acumen, and the ability to maintain high standards of hospitality in a fine dining environment. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Conduct daily briefings with service and kitchen teams on reservations and dietary restrictions. - Oversee inventory levels and ordering of supplies. - Prepare staff schedules and manage roster for service teams. - Ensure high-quality standards of food presentation and service. - Gather and act on customer feedback promptly. - Handle staff hiring, onboarding, and ongoing training on service, upselling, and food safety. - Coordinate monthly wine inventory stock counts with team members. - Maintain effective communication between service and kitchen teams. - Develop and implement marketing strategies to attract new customers. - Manage social media updates and brand promotion through local events. - Control budget, track expenses, and identify opportunities to increase revenue. - Generate reports on sales, labor cost, and inventory management. - Manage table assignments, reservations, and seating arrangements. - Monitor cleanliness, ambiance, and overall dining experience. - Ensure accuracy of orders, billing, and payment processing.

Qualifications and Requirements

- O’ Level or Diploma in Hotel Management or related field. - 2–3 years of relevant F&B experience, preferably in fine dining. - Good command of spoken and written English; basic Mandarin preferred. - Pleasant, mature, and cheerful personality. - Excellent guest service skills. - Knowledge of wine and beverage service is an advantage. - Strong leadership, communication, and organizational abilities.

Working Condition

Working hours

6-day work week (Tuesday to Sunday)