Restaurant Manager

Responsibilities:

• Ensuring that the restaurant runs smoothly and making timely interventions.
• Coordinating daily front- and back-of-house restaurant operations.
• Maintaining safety and food quality standards.
• Ensuring that all employees adhere to the company’s dress and service standards.
• Preparing daily, weekly inventory and sales reports.
• Organizing and supervising the shifts of staff cleaning
• Planning, analyzing and forecasting restaurant sales and profitability.
• Keeping customers happy and handling complaints professionally.
• Controlling operational costs and identifying ways to cut waste.
• Interacting with customers to get feedback on product quality and service levels.
• Perform other roles as may be assigned by Management.

Requirements:

• Minimum of Bachelor’s Degree in Catering, Hospitality or relevant field of study.
• Minimum of 2 years working experience in a similar role.
• Capacity to multi-undertaking in a quick-paced workplace.
• Great attention to detail and numerical skill.
• Great Leadership skills.
• High decision-making skills.
• Excellent communication and relationship skills.
• Ability to work with little or no supervision.