Restaurant Manager / Assistant Restaurant Manager
$ 3,800 - $ 3,800 / Per Mon
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Responsibilities:
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.
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.
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