Restaurant/Banquet Manager

Restaurant Manager's responsibilities include communicating with the HODs and head chefs to make sure all needs of the customers are met, determining the number of wait staff needed for each banquet, and planning the layout of the venue to maximize efficiency of the event. Additionally, overseeing day-to-day operations, hiring staff, handling communication, managing food & beverage operations.
Manage and ensure smooth daily operation of restaurant.
Oversee the implementation of service and brand standards.
Provide a consistent, positive, professional leadership role and motivate staff.
Develop and implement a promotion calendar and events.
Conduct competitor analysis and be aware of local market initiatives.
Manage a customer database and utilize effectively to increase revenue.
Coordinate with kitchen on changes and weekly menus.
Maintain high standards of quality control, hygiene, health and safety requirements
Monitor the placement of tables, décor, chairs and cutlery of an event, as per the theme and standards that are pre-defined
Monitor the food, beverages as well as serving section efficiently as banquet standard