RESTAURANT MANAGER

  • 3 years ago

Job Information

Job Description

Overview of the food preparation/ presentation process, ensuring high-quality items and conformity with the set standards and techniques of the brand’s food specifications
Ensure the effective implementation of service standards, operational procedures as per the brand set guidelines, in addition to health and safety regulations
Review the prepared wastage sheet, sales report, logbook, requisition forms and submit them to the Operations Manager on a daily basis
Promote, negotiate and handle catering orders for banquets/receptions and ensure smooth operations of taking away orders
Review the monthly P&L providing explanation when necessary, as well as planning the monthly and daily sales objectives taking necessary measures to meet them
Greet customers when needed, guarantee them an excellent dining experience, and handle their complaints appropriately
Control the end of month inventory, monitor the food cost of the brand’s outlet, and review against the operation’s budget

Requirements:
Open to European nationals/ Asian nationals
30 to 37 years old
Bachelor’s Degree in Hospitality Management or any relevant field
Minimum 3 years of experience years in the same position preferably from a stand-alone restaurants/brands
Must have experience working in Western/American restaurant style
Ability to multitask, work in a fast-paced environment and have high-level attention to detail
Knowledgeable in restaurant management software and POS System
Must have good customer service skills
Excellent communication skills
Candidates who can join immediately will be prioritized

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