Restaurant Manager

Job Description

Responsibilities

• Manage and oversee smooth daily operations of the restaurant. Ensure compliance with Standard of Operations.
• Manage the restaurant’s budget and forecasts to meet or exceed management expectations. Help implement strategies to continually improve revenue.
• Responsible for the profit & loss of the restaurant and implement appropriate cost control measures.
• Achieve company objectives in sales, service, quality, and appearance of the restaurant through training of employees whilst maintaining a positive and productive working environment.
• Ensure safety, hygiene, and cleanliness as required by NEA regulations and company policies. Maintain optimal level of sanitary procedures for all food handling, preparation, and compliance with the standards.
• Review/plan work to achieve high labour productivity & maintain efficient labour strength.
• Ensure customer needs and expectations are met by providing efficient and professional service as well as resolving potential service failures or feedback with tact and diplomacy.
• Respond to customer complaints in person at the time of the complaint. Provide positive and proactive interaction with clients.
• Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction.
• Effectively manage a team of kitchen & operations staff, arrange duty roster, and oversee day-to-day operations to ensure the delivery of both qualitative and quantitative results.
• Handle restaurant administration duties such as POS system, daily and monthly reports, stock taking, ordering with suppliers, attendance, etc.

Requirements

• At least 3-5 years of experience in managing a restaurant, preferably familiar with fine dining restaurant operations.
• Strong knowledge in wine and sake.
• Excellent interpersonal and communication skills.
• Able to thrive in a fast-paced environment and work efficiently under pressure.