Restaurant Manager

Day-to-Day Management: Oversee daily operations to guarantee efficiency and seamless service.
Service Quality Assurance: Enforce high service standards, developing and implementing SOPs to maintain excellence.
Beverage and Service Oversight: Work closely (with the Consultant) to operationalize the beverage strategy. Supervise service and beverage staff, promoting professionalism and commitment to quality.
Customer Relations: Handle customer complaints and inquiries, ensuring customer satisfaction is consistently high.
Event Management: Oversee the planning and execution of restaurant events, enhancing the dining experience.
Inventory Control: Manage restaurant and FOH inventory, ensuring timely restocking and minimizing wastage.
Financial Management: Handle beverage revenue and FOH expenses, making sure the restaurant achieves profitability targets.
Regulatory Compliance: Ensure compliance with all relevant regulations and standards related to food safety, service, and operations.
Staff Development: Foster a positive work environment, arranging for staff training to boost competence and productivity.
Office Work: participate in back-office duties including paperworks, and business functions such as marketing, finance...
Staff Development: Foster a positive work environment, arranging for staff training to boost competence and productivity.
Office Work: participate in back-office duties including paperworks, and business functions such as marketing, finance...