Job
Description
As a Restaurant Manager, you will be responsible for overseeing the daily operations of the restaurant to ensure excellent guest service, maintain quality and hygiene standards, manage staff performance, and drive profitability. Your role will demand strong leadership, organizational, and customer service skills to ensure a smooth and successful operation. Key Responsibilities: - Ensure the highest standards of service and guest satisfaction. - Supervise all restaurant operations, including opening and closing activities. - Handle guest inquiries, feedback, and complaints professionally and efficiently. - Monitor table settings, cleanliness, and overall dining ambience. - Coordinate with the kitchen, bar, and other departments for seamless service delivery. Team Management: - Recruit, train, and supervise restaurant staff (captains, stewards, hostesses, etc.). - Prepare duty rosters and ensure adequate staffing during peak hours. - Motivate and mentor staff to maintain high morale and productivity. - Conduct regular team meetings and performance evaluations. Sales & Revenue: - Maximize restaurant revenue through effective upselling and promotions. - Monitor sales targets, control costs, and analyze financial performance. - Manage inventory, minimize wastage, and ensure cost-effective operations. - Assist in menu planning, pricing strategies, and marketing initiatives. Administration & Compliance: - Ensure compliance with health, safety, and hygiene regulations. - Liaise with suppliers and ensure timely procurement of required items. - Oversee billing accuracy and cash handling procedures. Qualifications Required: - Previous experience in restaurant management or a related field. - Strong leadership and team management skills. - Excellent communication and customer service abilities. - Knowledge of food safety regulations and hygiene standards. - Proven track record of driving profitability and achieving sales targets. (Note: Additional details about the company were not provided in the job description.) As a Restaurant Manager, you will be responsible for overseeing the daily operations of the restaurant to ensure excellent guest service, maintain quality and hygiene standards, manage staff performance, and drive profitability. Your role will demand strong leadership, organizational, and customer service skills to ensure a smooth and successful operation. Key Responsibilities: - Ensure the highest standards of service and guest satisfaction. - Supervise all restaurant operations, including opening and closing activities. - Handle guest inquiries, feedback, and complaints professionally and efficiently. - Monitor table settings, cleanliness, and overall dining ambience. - Coordinate with the kitchen, bar, and other departments for seamless service delivery. Team Management: - Recruit, train, and supervise restaurant staff (captains, stewards, hostesses, etc.). - Prepare duty rosters and ensure adequate staffing during peak hours. - Motivate and mentor staff to maintain high morale and productivity. - Conduct regular team meetings and performance evaluations. Sales & Revenue: - Maximize restaurant revenue through effective upselling and promotions. - Monitor sales targets, control costs, and analyze financial performance. - Manage inventory, minimize wastage, and ensure cost-effective operations. - Assist in menu planning, pricing strategies, and marketing initiatives. Administration & Compliance: - Ensure compliance with health, safety, and hygiene regulations. - Liaise with suppliers and ensure timely procurement of required items. - Oversee billing accuracy and cash handling procedures. Qualifications Required: - Previous experience in restaurant management or a related field. - Strong leadership and team management skills. - Excellent communication and customer service abilities. - Knowledge of food safety regulations and hygiene standards. - Proven track record of driving profitability and achieving sales targets. (Note: Additional details about the company were not provided in the job description.)
