Responsible for the profit & loss of the restaurant and implement appropriate cost control measures
Manage the restaurant's budget and forecasts to meet or exceed management expectations
Maximize profitability of the restaurant by increasing turnover (revenues and covers) as a first priority and controlling costs as a second priority
Oversee the daily operations of the restaurant
Maintain and improve the overall performance of the restaurant on a regular basis including cost analysis and monitoring of processes
Supervise food and operational safety to ensure a comfortable environment for the customers
Ensure customers needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure with tact and diplomacy
Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization's service culture and maximize customer satisfaction
Control labour through effective manpower scheduling and monitor leave of staff
Actively involved in hiring process by identifying and selecting candidates for junior positions
Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to termination of employment
Manage, supervise and groom a team of supervisors and service staff to ensure maximum utilization of manpower allocated
Handle all restaurant administrative duties
Any other jobs or duties assigned by the Area Manager from time to time
Job Specifications
Minimum of 6 years management experience in Food & Beverage industry
Possess sound leadership qualities and ability to manage service staff
Excellent communication & interpersonal skills; able to build lasting relationships with guests.
Possess good organizational and management skills; able to lead and inspire staff
