Restaurant Manager

Job Purpose

To ensure the achievement of guest satisfaction and the operation of revenue by managing the in-house room service and the provision of services that meet the unique needs of guests in the Restaurant.

Primary duties and responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations.
• Deliver superior service and maximize customer satisfaction.
• Respond efficiently and accurately to customer complaints.
• Organize and supervise shifts.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, cutlery and cleaning products.
• Ensure compliance with sanitation and safety regulations.
• Manage restaurant’s good image and suggest ways to improve it.
• Control operational costs and identify measures to cut waste.
• Create detailed reports on weekly, monthly and annual revenues and expenses.
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Lead, motivate and continuously enhance the knowledge of F&B team.

Requirements:

• Degree/Diploma in Hotel Management.
• 3 to 5 years minimum relevant experience.
• Previous experience in managing or supervising a team of staffs.
• Computer literacy is essential and knowledge of relevant software applications is required.
• Good Communicator.
• Demonstrated success in budget preparation and control.