Restaurant Manager

Responsibilities Oversee and manage overall operations of the Restaurant. Consults with clients/customers and determines catering options based on the clients preferences Determine requirements in ingredients and set portions Schedule staff shifts Train and manage catering staff and kitchen personnel Oversee food preparation and customer service Prepares required catering forms, completing meticulous tasks and negotiating pricing. Report on expenses Manage stock and place orders as needed Ensure compliance with health and safety regulations Arrange food tastings with potential customers Communicate effectively with clients, staff, and third party vendors. Requirements Minimum 10 years of work experience in F&B industry in a similar role Understanding of food hygiene Hands-on experience with creating menus in detail Excellent organizational and time-management skills Customer service attitude Excellent communication skills Flexibility to work during weekends and public holidays Certification in hospitality or culinary management is a plus