RESTAURANT MANAGER

SUMMARY To ensure that restaurant operate efficiently and profitably while maintaining reputation and standards. This role must coordinate a variety of activities, whatever the size or type of the outlet, and are responsible for the business performance, quality standards and health and safety of the restaurant. RESPONSIBILITIES • Responsible for the business and financial success of the outlet operations by applying knowledge in F&B costing and cost control, including staff and food cost • Organization of stocks and equipment, ordering of supplies and oversee the outlet maintenance, cleanliness, and security • Responsible for planning and working within budget, maximizing profits and achieving sales targets • Responsible for people management including recruitment, motivation, training and development, roster planning, and payroll administration • Ensure that safety and hygiene standards are strictly adhered to at all times and to be in compliance in accordance to regulations • Provide leadership in cultivating, guiding and coaching staff in providing excellent service experience to all guests consistently • Handles all guests queries and feedbacks in a professional and timely manner • Ensure that standard operating procedures, processes and policies are strictly adhered to • Prepare monthly management reports in relation to outlet performance • Adhoc duties/projects as assigned by Supervisor REQUIREMENTS • Certificate/Diploma in Hospitality/Restaurant Management or equivalent • Minimum 5 years of relevant experience with at least 3 years in a managerial level • Energetic, good team player and service oriented • Great leadership with solid analytical, communications and interpersonal skills • Independent, proactive, resourceful and ability to work in a fast paced environment • Well versed in Microsoft Office.