MANAGER

Job Summary Plan, coordinate, and manage restaurant staff and services to ensure efficient operations, optimize profitability, and improve team performance through data analysis, effective communication, and operational oversight. Responsibilities • Plan and coordinate staff schedules and services to ensure efficient and effective restaurant operations • Analyze operating results with the team to identify performance gaps and implement improvement initiatives • Monitor cashiering procedures to ensure compliance with accounting standards and reduce consumable wastage • Maintain labor productivity ratios by overseeing staff workflow and scheduling adjustments • Conduct pre-shift meetings to communicate daily business updates and prepare staff for service • Lead regular sales meetings and performance reviews to align team goals and enhance outcomes • Forecast food and beverage requirements accurately to support operational planning and budgeting • Apply sales costing, pricing, and margin management knowledge to optimize restaurant profitability • Utilize restaurant management software and related computer applications to support sales operations Preferred competencies and qualifications • Diploma or Degree in Sales, Business, Hospitality, F&B Management, or a related discipline • Minimum of 5 years’ experience in the food and beverage industry • Excellent communication and organizational skills