Restaurant Manager

- Assisting in management of entire business operation related to outlet.

- Ensuring smooth running of Restaurant department at all times.

- Responsible for daily operation of restaurant, bar, room service and banqueting.

- Holding daily staff briefings, assign work schedules and stations.

- Organizing weekly and monthly meetings of restaurant department.

- Greeting, welcoming and entertaining special guests.

- Dealing and handling customer complaints effectively.

- Ensuring strict adherence and compliance with all laws and regulations.

- Replacing F&B Manager during his/ her absence.

- Making daily & monthly reports to F&B Manager.

- Performing other tasks from time to time as reasonably requested by F&B Manager.

- Coordinating with Head Chef and F&B Manager to developing food and beverage concepts & products.

- Planning, organizing and executing annual and seasonal food and beverage promotion plans.

- Coordinates with Head Bar and Head Chef Planning, developing and calculating food and beverage cost, price and standard recipe.

- Making daily food and beverage outlet inspections and taking corrective actions as necessary.

- Controlling and reducing waste, breakage or loss.

- Assisting in Implementation, control and maintenance of HACCP standards and procedures.

- Interviewing potential candidates.

- Participate in hiring, promoting, disciplining, demoting or firing of employees.

- Motivating of employees and ensuring employees’ health, safety, security and welfare at all times.

- Monitoring and evaluating staff’s performance and motivation.

- Making regularly performance appraisal and propose the actions.

- Participating in development of training plans.

- Conducting regular employee trainings.

- Resolving any internal conflicts amicably.

- Attending weekly management meetings.

- Implementing management policies.

- Cooperating with F&B Manager to developing product range and pricing levels.

- Contributing in drafting annual operational budgets.

- Taking responsibility for achieving outlet revenue targets.

- Communicating daily outlet revenue targets.

- Checking daily figures against budget targets.

- Increasing revenues and maximizing profits wherever possible.

- Meeting, discussing and negotiating with major sponsors and suppliers.

- Controlling operational costs.

- Implementing and maintaining standard operational procedures.

- Monitoring quality and taking corrective actions where necessary.

- Ensuring excellent and consistent customer service.

- Achieving highest guest satisfaction.

- Competitive salary

- Health care insurance

- 24/7 accident insurance

- Yearly salary review

- Management skills

- Organizational skills

- Problem-solving skills

- Training skills

- Good interpersonal skills

- Excellent customer service skills

- Awareness of transaction process in a restaurant

- Fluent in English

- At least 2 years experience working as Restaurant Manager at 4-5 star hotel (Graduated Hotel & Tourist Management specialized in Hospitality is preferred)