Restaurant Manager  

FRONT OF HOUSE MANAGEMENT

• Coordinate daily Front of the House restaurant operations
• Head the delivery of superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations
• Spearheads the Restaurant Operations Manual
• Customer relations

FINANCE

• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• In charge with the POS
• Estimating / Minimizes costs and ensuring all purchases come within budget.

HR DUTIES

• Interviewing and hiring staff
• Organize and supervise shifts

ADMINISTRATIVE DUTIES:

• Assists OM with promotional activities in the restaurant
• In charge with OM duties in case OM is not present

• Must be a college graduate of any Business, HRM or any of its equivalent
• Has at least 5 years restaurant experience
• Proficient in Microsoft Offices (e.g. excel, word, etc.)