Restaurant Manager / Assistant Restaurant Manager

• Manage and lead the restaurant team to ensure that all aspects of the restaurant’s operations run smoothly and efficiently. • Oversee all front-of-house and back-of-house operations, including managing inventory, monitoring food and beverage quality, and maintaining cleanliness and safety standards. • Ensure that all customers receive an exceptional dining experience. • Build and maintain strong relationships with customers, vendors, and team members to ensure the success of the restaurant. • Work closely with the marketing team to ensure the restaurant’s marketing efforts align with the overall business objectives and customer needs. • Monitor financial performance, including sales, costs and profitability, and develop action plans to address any issues or areas for improvement. • Train and develop the restaurant team, including conducting regular performance evaluations and providing coaching and feedback to improve performance. • Stay-up-to-date on industry trends and best practices, and make recommendations for improvements to the restaurant’s operations and offerings. • Have the knowledge required to participate in the formulation of food and beverage menus of the restaurant. • Handle disciplinary issues, conducting annual team review and confirmation of staff. • Ensure the strict compliance by all staff to company’s standard operating procedures. Requirements • Degree in Hospitality Management, Business Administration, or related field preferred. • At least 3-5 years of experience restaurant management or a related field. • Strong leadership skills. • Excellent communication skills. • Demonstrated ability to manage financial operations, including budgeting, forecasting, and managing cost. • Strong problem-solving skills and the ability to make quick decisions in a fast-paced environment. • In-depth knowledge of the restaurant industry, including trends, best practices, and regulations. • Flexibility to work evenings, weekends, and holidays as needed.