Restaurant Manager

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavourful and popular with customers.
• Work with chefs for efficient provisioning and purchasing of supplies.

• Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste.
• Perform frequent checks to ensure consistent high-quality preparation and service

• To hit all financial targets
• To lead the team on each shift and ensure the company service standards are upheld

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions
• Direct hiring, training, and scheduling of food service personnel

• Investigate and resolve complaints concerning food quality and service
• Prepare checks that itemize and total meal costs using the Point of Sales system

• Ensure sufficient stocks of supplies in the restaurant for smooth operation
• Safe keeping of company properties

• Assist in sending daily sales report
• Assist in operation to ensure the smooth operation of the restaurant.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 2 years of relevant experience
• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills
• Able to work independently and in a team