Restaurant Manager

MAIN DUTIES & RESPONSIBILITIES:
OPERATION:
Quality Control
Ensure all Health & Safety Protocols are followed
Venue manager and service staff to ensure consistent and exceptional Food and Beverage service standards.
Monitors customers' feedback on food and beverage products served throughout the operation and provides feedback to upper management (FOH & BOH)
Ensures all staff follows the sequence of service in a timely fashion.
Oversees maintenance issues and routine checks of the venue.
Ensures that the outlet is kept clean and organized, both front and back of the house.
Ensures high standards of personal hygiene, presentation, and grooming of all staff.
Strong presence on the floor while networking with guests and compiling the customer database.
Customer Service:
Have a thorough knowledge and understanding of all food and beverage items on the menu, the ability to recommend Food and Beverage combinations, and upselling alternatives.
Presents menus, makes suggestions regarding food, beverage, and provides exceptional + personal service
Handle guest complaints and inquiries in a courteous and efficient manner, following up to ensure guest satisfaction.
Maintains positive guest relations.
Events - Catering:
In charge of setting up/ decorating the venue according to the theme during special promotions, events or occasions.
Manning arrangements for staff.
MANAGEMENT:
Team assessment
Maintains positive colleague and interdepartmental working relationships.
Ensures that employees work in a supportive and flexible manner with each other in a spirit of "Teamwork makes the dream work".
Working with the venue manager to arrange shift assignments for staff. Creating effective schedules to ensure that the venue is appropriately staffed.
Recruitment, interviews, hiring, and training of new staff.
Revenue Assurance + Improve Sales
In charge of the venue to achieve the monthly targets.
Ensures that all company and local rules, policies, and regulations relating to financial record keeping, money handling, and licensing are adhered to, including the timely and accurate reporting of financial information.
Revenue reporting, and monitoring the cashier system.
Purchasing & Cost Control
Control stock and inventory, maintaining accurate records.
Control all items, equipment, and other facilities in the outlet are maintained.
Reordering supplies within a budget.
Breakage control.
ADMINISTRATION:
Report daily report, cash report, cashier procedure, staff management, maintenance, ...
Report any difficulties or problems to the General Manager for solutions or follow-up actions.
TRAINING:
Represent the venue to be in charge of training attendance, record & report
Maximize the effectiveness of employees by developing their skillsets and abilities through the appropriate training, coaching, and/or mentoring
Menu strategy implementation
How to upsell with product knowledge?
Other training requests.
Attends all training programs and creates positive team morale.
Soft skills - Communication & Customer Service - Beyond Expectation
MEETING:
Represent the venue to attend all meetings ( MKT, Cost, Purchasing, Management Meeting,..)
OTHER DUTIES:
Carries out any other reasonable duties and responsibilities as assigned by F&B Director