Restaurant Manager

Responsibilities:

. Responsible for smooth and efficient running of the daily operations.

. Enforcing standards and safeguarding the integrity of the company.

. Drive sales through operational execution.

. Responding to feedback and customer complaints.

. Achieve profitability through exercising cost control.

. Manage restaurant liability through human resource standards, safety and security.

. Maintaining high standards of quality control and restaurant hygiene.

. Train and develop staff.

. Recruitment and training of staff.

. Managing staff and providing feedback.

. Role model the standards of performance, appearance and behaviour at all times.

. Responsible for team motivating and forging a performance driven team.

. Manpower planning. Ensuring sufficient staffing for Daily Operations (Weekly duty roster & Daily station plan).

. Events management (Staff briefing, preparation and execution of event).

. Assisting in planning beverage and wine menu.

. Responsible for monthly Inventory submission.

. Managing Epoint. Recording and placing new items into POS terminal, Stock Explosion etc.

. Generating monthly reports (Monthly Consolidations, Food, Beverage Sales, Lunch and Dinner Covers etc.)

. Collection of customer feedback.

. Ensuring sufficient stocks for daily operations.

. Responsible for cash bank-in.

. Ensuring parameters of restaurant is clean and proper at all times.

Requirements:

. Minimum 5 years of experience in F&B (Assistant Manager/Manager).

. Energetic, able to work in a fast paced environment.

. Great leadership, interpersonal, and communication skills.

. Service and result oriented, good team player.

5 days work week 44 hours