Restaurant Manager

Description

The Restaurant Manager oversees day-to-day operations, ensuring exceptional guest service, efficient team management, and the highest dining standards. 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 coordinate ordering of supplies. - Manage staff scheduling and rosters for the service team. - Maintain high standards of food presentation and service quality. - Address and resolve customer feedback or complaints promptly. - Lead hiring, recruitment, and onboarding of new team members. - Provide training on customer service, upselling, and food safety. - Coordinate monthly wine inventory counts and communicate effectively with kitchen teams. - Develop and execute marketing strategies to attract new guests. - Promote the brand through local events, social media, and community engagement. - Maintain and update company social media platforms. - Manage budgets, track expenses, and control operational costs. - Identify opportunities to increase revenue and profitability. - Generate reports on sales, labor costs, and inventory. - Oversee table assignments, reservations, and seating arrangements. - Ensure cleanliness, ambiance, and smooth service flow in the dining area. - Verify order accuracy, billing, and payment processing.

Qualifications and Requirements

- education: O’ Level or Diploma in Hotel Management or related field - experience: 2–3 years of relevant F&B management experience - Excellent guest service and interpersonal skills - Strong communication and leadership capabilities - Knowledge of food and beverage operations (wine knowledge an advantage) - Pleasant, mature, and cheerful personality

Working Condition

Working hours

5 days (Tue - Sat)