Restaurant Manager

Job Duties:

Responsible for the management and operation of restaurant business.
Indoor and outdoor eating area management, customer service management, quality maintenance, customer complaints handling, and public relation management.
Bookkeeping for the business, including working hours of staff, petty cash, and bonus decisions if applicable.
Assist in the execution of the strategic plan including forecasting, budget management, profit and loss accountability, cost control, and inventories.
Monitor the performance of waitstaff.
Supervise by delegating responsibilities, scheduling, coaching, correcting, and evaluating staff.
Recruit, interview, train, and mentor staff, including restaurant supplies order/purchases and stock management.
Make decisions on discounts offered to particular clients and special promotion price setting.
Manage kitchen operations in conjunction with the head chef.
Plan and update the menu in conjunction with the head chef.
Organize and coordinate special catering service price negotiations.
Enhance the guest service experience through creative initiatives.
Maintain strong knowledge of food and beverage trends within the hospitality industry.
Develop marketing strategies and advertisements.
Manage health, safety, and hygiene to ensure high standards meet the requirements of relevant regulations.
Perform any other tasks that conform to the spirit of the Employee's Employment Agreement.

Other Details:

Requirements: Relevant tertiary qualification in business or related area.

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