Restaurant Manager

​1. Business Performance
​Plan for outlet budget and review forecast on revenue and expenditure on monthly basic.
​Analyze and submit month-end reports and identify deviation from business plan goals.
​Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the outlet.
​Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Prepare & submit post-mortem promotion report to F&B Manager upon completion of promotion.
​Implement and maintain control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet is in line with budget.
​2. Outlet Operation
​Conduct departmental daily briefings to ensure that all pertinent information is well received by team members.
​Supervise team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards.
​Build a good relationship with guests or regular patrons. Try to remember individual patron's names and their preferences to extend a personalized service.
​Handle guests' complaints and comments tactfully and efficiently.
​Handle all administration work pertaining to cashier/bar operation requirement and company's policies.
​Maintain department communication logbook and updated notice board.
​Check the supply of equipment/stock level and ensure that there is no shortage of items which have impact on the operation and guests.
​Check the outlet/back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations.
​Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features.
​Ensure that health, safety and security procedures are in place in the outlet.
​Attend all briefings, meetings and trainings as assigned by management.
​Perform proper handover and communication to the next shift.
​Assist other food & beverage outlets with their operations during peak times or when required.
​3. Team Management
​Interview, select and recruit outlet employees.
​Identify and develop team members with potential.
​Conduct performance review with the team.
​Constantly monitor team members' appearance, attitude and degree of professionalism.
​Develop, conduct maintain all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business.
​Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service.
​Prepare payroll and gratuity reports.
​Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication.