Restaurant Manager (European Style Restaurant)

1. OPERATION:
- Responsible for maintaining service quality to maintain guest satisfaction levels
- Assign tasks and coordinate with service staff to perform shift opening and closing of restaurant
- Works closely together with the Head Chef/ Sous Chef to sustain quality, consistency of food
- Making improvements to the business operation and developing the restaurant
- Resolve any issue that may arise and all customer complaints
- Handle other administration paperwork as required
2. STAFF
- Arrange and keep track of employee working hours and shifts, schedule shifts on HR system; Prepare monthly payslip and report to owner
- In charge of and coordinate with Service team and Kitchen team
- Ensure all restaurant staff comply with restaurant procedures and regulations
- Recruit, interview, train and supervise employees on customer service and knowledge of restaurant's food and wine
- Appraise staff performance by evaluating regularly and provide feedback to improve productivity
- Monitor the morale of restaurant staff to make any adjustments
3. FINANCIAL
- Maximize revenue and minimize expenses; Control operational costs and identify measures to cut waste
- Coordinate with the Kitchen department to place order with suppliers, keep track of all purchase invoices and documents
- Complete other financial reports as required
- Be responsible for profit and loss of the restaurant and report all financial to restaurant owner