RESTAURANT MANAGER

Job Description & Requirements • Manage overall team of staffs and plan according to work schedule. • To Purchase of all food supplies and overseeing use of food and ingredients are used as required date, quantity and to minimize the waste. • Understand the suppliers and customer patterns and negotiate the price. • Responsilbe for collecting the payment from customers. • Supervising staffing in terms of food preparation, customer service, cleaning, and daily operations. • Responsible to check the quality of food and sample check. • Promoting cooperative effort, a team spirit, and good morale among employees. • Delivering excellent customer service. • Resolving complaints from customers and to rectify the root cause. • Performing daily inspections and periodic audits to check safety of equipment and to ensure that food is cooked, cleaned properly, addressing problems involving the cost, quality, and maintenance of restaurant. • Participating in training about standardized policies and conferring weekly with management about restaurant operations. • Administering payroll and maintaining records of sales and cash receipts including related areas of accounting, budgeting, credit policies, and banking methods. • Providing periodical reports of operations to management. • Ready to work in split shift, especially monitor in night shifts and rotational holidays. • Monitor the work force and should available presense during production. • Handling all sta­ffing responsibilities, including hiring, training and scheduling.