MANAGER
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Job Summary
Lead and manage daily restaurant operations to deliver exceptional service, optimize profitability, and maintain compliance with safety and sanitation standards in a dynamic food production environment.
Responsibilities
- Oversee daily restaurant operations to maintain a positive outlet image and ensure seamless service delivery
- Coordinate front and back-of-house teams to optimize workflow and customer experience
- Train and coach new and existing staff on customer service best practices to enhance guest satisfaction
- Manage staff scheduling and conduct performance evaluations to improve team productivity
- Organize and supervise shifts to ensure adequate staffing and operational efficiency
- Address customer complaints promptly by identifying issues and implementing effective solutions
- Ensure compliance with safety and sanitation regulations to maintain a safe dining environment
- Control operational costs by monitoring expenses and implementing waste reduction measures
- Monitor market trends and develop innovative processes to improve operational efficiency
- Prepare operational and sales reports to inform management decisions
- Analyze and forecast sales data to optimize restaurant profitability
Preferred competencies and qualifications
- At least 4 years of relevant experience in food and beverage operations
- Bilingual proficiency in English for effective communication with diverse stakeholders
- Availability to work on weekends and Public Holidays
- Experience in similar culinary environments is advantageous
Other Information
Working Location: 57 BOAT QUAY Working Hours: 6 days per week Salary Package: Up to $6,000