Restaurant Manager

SUMMARY To ensure that restaurant operate efficiently and profitably while maintaining reputation and standards. This role must coordinate a variety of activities, whatever the size or type of the outlet, and are responsible for the business performance, quality standards and health and safety of the restaurant. RESPONSIBILITIES Responsible for the business and financial success of the outlet operations by applying knowledge in F&B costing and cost control, including staff and food cost Organization of stocks and equipment, ordering of supplies and oversee the outlet maintenance, cleanliness, and security Responsible for planning and working within budget, maximizing profits and achieving sales targets Responsible for people management including recruitment, motivation, training and development, roster planning, and payroll administration Ensure that safety and hygiene standards are strictly adhered to at all times and to be in compliance in accordance to regulations Provide leadership in cultivating, guiding and coaching staff in providing excellent service experience to all guests consistently Handles all guests queries and feedbacks in a professional and timely manner Ensure that standard operating procedures, processes and policies are strictly adhered to Prepare monthly management reports in relation to outlet performance Adhoc duties/projects as assigned by Supervisor REQUIREMENTS Certificate/Diploma in Hospitality/Restaurant Management or equivalent Minimum 5 years of relevant experience with at least 3 years in a managerial level Energetic, good team player and service oriented Great leadership with solid analytical, communications and interpersonal skills Independent, proactive, resourceful and ability to work in a fast paced environment Well versed in Microsoft Office.