Restaurant Manager

JOB RESPONSIBILITIES: - Responsible for the profit & loss of the restaurant and implement appropriate cost control measures - Manage the restaurant’s budget and forecasts to meet or exceed management expectations - Maximize profitability of the restaurant by increasing turnover (revenues and covers) as a first priority and controlling costs as a second priority - Oversee the daily operations of the restaurant - Maintain and improve the overall performance of the restaurant on a regular basis including cost analysis and monitoring of processes - Supervise food and operational safety to ensure a comfortable environment for the customers - Ensure customers’ needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure with tact and diplomacy - Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction - Control labour through effective manpower scheduling and monitor leave of staff - Actively involved in hiring process by identifying and selecting candidates for junior positions - Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to termination of employment - Manage, supervise and groom a team of supervisors and service staff to ensure maximum utilization of manpower allocated - Handle all restaurant administrative duties - Any other jobs or duties assigned by the Area Manager from time to time JOB SPECIFICATIONS: - Minimum of 6 years management experience in Food & Beverage industry - Possess sound leadership qualities and ability to manage service staff - Excellent communication & interpersonal skills; able to build lasting relationships with guests. - Possess good organizational and management skills; able to lead and inspire staff