Restaurant Manager / Assistant Manager / Supervisor / Kitchen Manager *ISLANDWIDE LOCATION*
$ 3,500 - $ 3,500 / month
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Restaurant Manager
Responsibilities:
1. Supervise and coordinate all restaurant activities, including dining room management, customer service, and staff scheduling.
2. Train and mentor restaurant staff to provide excellent service and maintain high standards of professionalism.
3. Implement policies and procedures to optimize efficiency and ensure compliance with company standards and regulations.
4. Monitor and manage restaurant inventory, including F&B supplies, minimize waste and costs.
5. Maintain cleanliness and sanitation standards throughout the restaurant, ensuring compliance with health and safety regulations.
6. Handle customer inquiries and complaints in a professional and timely manner, strive to exceed guest expectations.
7. Collaborate with the kitchen team to ensure timely and accurate food preparation and presentation.
8. To identify opportunities for improvement and maximize profitability and achieve sales revenue.
Kitchen Manager
1. Manage and oversee all kitchen activities, including food preparation, cooking, and presentation.
2. Supervise and train kitchen staff as needed.
3. Develop and maintain standardized recipes to ensure consistent quality and portion control.
4. Create innovative and appealing menus that meet customer preferences and dietary requirements.
5. Order and manage inventory of food and kitchen supplies, ensuring proper storage and rotation.
6. Monitor food costs and minimize waste while maintaining quality.
7. Ensure compliance with health and safety regulations and maintain a clean and sanitary kitchen environment.
8. Collaborate with the management team to plan and execute special events and promotions.
Requirements:
• Candidate must possess at least Higher secondary/Pre-U/A level/College, Professional Certificate/NiTEC, Diploma in any field
• At least 2 Year(s) of working experience in the related field is required for this position specialized in Food/Beverage/Restaurant Service or equivalent.
Responsibilities:
1. Supervise and coordinate all restaurant activities, including dining room management, customer service, and staff scheduling.
2. Train and mentor restaurant staff to provide excellent service and maintain high standards of professionalism.
3. Implement policies and procedures to optimize efficiency and ensure compliance with company standards and regulations.
4. Monitor and manage restaurant inventory, including F&B supplies, minimize waste and costs.
5. Maintain cleanliness and sanitation standards throughout the restaurant, ensuring compliance with health and safety regulations.
6. Handle customer inquiries and complaints in a professional and timely manner, strive to exceed guest expectations.
7. Collaborate with the kitchen team to ensure timely and accurate food preparation and presentation.
8. To identify opportunities for improvement and maximize profitability and achieve sales revenue.
Kitchen Manager
1. Manage and oversee all kitchen activities, including food preparation, cooking, and presentation.
2. Supervise and train kitchen staff as needed.
3. Develop and maintain standardized recipes to ensure consistent quality and portion control.
4. Create innovative and appealing menus that meet customer preferences and dietary requirements.
5. Order and manage inventory of food and kitchen supplies, ensuring proper storage and rotation.
6. Monitor food costs and minimize waste while maintaining quality.
7. Ensure compliance with health and safety regulations and maintain a clean and sanitary kitchen environment.
8. Collaborate with the management team to plan and execute special events and promotions.
Requirements:
• Candidate must possess at least Higher secondary/Pre-U/A level/College, Professional Certificate/NiTEC, Diploma in any field
• At least 2 Year(s) of working experience in the related field is required for this position specialized in Food/Beverage/Restaurant Service or equivalent.
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