RESTAURANT MANAGER
$ 3,800 - $ 3,800 / Per Mon
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SUMMARY
To ensure that restaurant operate efficiently and profitably while maintaining reputation and standards. This role must coordinate a variety of activities, whatever the size or type of the outlet, and are responsible for the business performance, quality standards and health and safety of the restaurant.
RESPONSIBILITIES
Responsible for the business and financial success of the outlet operations by applying knowledge in F&B costing and cost control, including staff and food cost
Organization of stocks and equipment, ordering of supplies and oversee the outlet maintenance, cleanliness, and security
Responsible for planning and working within budget, maximizing profits and achieving sales targets
Responsible for people management including recruitment, motivation, training and development, roster planning, and payroll administration
Ensure that safety and hygiene standards are strictly adhered to at all times and to be in compliance in accordance to regulations
Provide leadership in cultivating, guiding and coaching staff in providing excellent service experience to all guests consistently
Handles all guests queries and feedbacks in a professional and timely manner
Ensure that standard operating procedures, processes and policies are strictly adhered to
Prepare monthly management reports in relation to outlet performance
Adhoc duties/projects as assigned by Supervisor
REQUIREMENTS
Certificate/Diploma in Hospitality/Restaurant Management or equivalent
Minimum 5 years of relevant experience with at least 3 years in a managerial level
Energetic, good team player and service oriented
Great leadership with solid analytical, communications and interpersonal skills
Independent, proactive, resourceful and ability to work in a fast paced environment
Well versed in Microsoft Office.
To ensure that restaurant operate efficiently and profitably while maintaining reputation and standards. This role must coordinate a variety of activities, whatever the size or type of the outlet, and are responsible for the business performance, quality standards and health and safety of the restaurant.
RESPONSIBILITIES
Responsible for the business and financial success of the outlet operations by applying knowledge in F&B costing and cost control, including staff and food cost
Organization of stocks and equipment, ordering of supplies and oversee the outlet maintenance, cleanliness, and security
Responsible for planning and working within budget, maximizing profits and achieving sales targets
Responsible for people management including recruitment, motivation, training and development, roster planning, and payroll administration
Ensure that safety and hygiene standards are strictly adhered to at all times and to be in compliance in accordance to regulations
Provide leadership in cultivating, guiding and coaching staff in providing excellent service experience to all guests consistently
Handles all guests queries and feedbacks in a professional and timely manner
Ensure that standard operating procedures, processes and policies are strictly adhered to
Prepare monthly management reports in relation to outlet performance
Adhoc duties/projects as assigned by Supervisor
REQUIREMENTS
Certificate/Diploma in Hospitality/Restaurant Management or equivalent
Minimum 5 years of relevant experience with at least 3 years in a managerial level
Energetic, good team player and service oriented
Great leadership with solid analytical, communications and interpersonal skills
Independent, proactive, resourceful and ability to work in a fast paced environment
Well versed in Microsoft Office.
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