Restaurant Manager

Responsibilities:

• To oversee the day to day operations of the restaurants and also to take on the responsibilities of the Restaurants’ operations.
• To ensure that service is carried out in line with standard operational basics.
  To maintain the outlet in a clean and tidy manner at all times.
• You are to have a working knowledge of the business plan for the restaurants.  You are to ensure that the profit levels we have guaranteed our owners are achieved.
•  You should also take note of the marketing section and action plan section.
• Planning is a fundamental function of a good manager.  You should always be planning for the peaks and trough in business levels, annual leave of your team members, purchase of replacement items and promotions.
• You are to attend the morning briefing, bi-weekly restaurant meeting and the monthly F&B Meeting.
• You are to ensure all staff be fully aware of the use of the Micros computer system.
  You are to implement Standard Operational Audits - that is to ensure that the operational basics are being carried out.
• You are to immediately organise full training sessions for all staff to ensure standards are always met.
• You are required to produce a report after each month end outlining promotions undertaken, financial analysis of the outlets, training activities undertaken, staffing and plans for the following months and a full competitor analysis.
• To organise innovative promotions in both outlets so as to maximise revenue.  

Requirements:

• Willing to work long hours.
• Physically fit.
• Flexible and adaptable to different working locations.
• Computer knowledgeable.
• People and customer oriented.
• Motivator and self-starter.
• Team player.
• Displays initiative and creativity.
• Commitment to professional values.
   

   

   

   

   

Perks & Benefits

• Commission and bonus
• Nearby public transport
• Personal leave
• Personal development opportunities