Restaurant Supervisor/ Manager

Responsibilities: Provide a pleasant dining experience to customers and event guests. Response promptly for guests feedback that requires the restaurant manager’s decision and immediate actions. Work together with the operation team to achieve the restaurant sales target. Create staff schedule to ensure appropriate staffing Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counselling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; and enforcing policies and procedures for the restaurant operation team. Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews ; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; identifying trends; determining system improvements; and implementing changes to the restaurant set ups, feel, and policies if deemed necessary. Meets restaurant financial objectives by forecasting requirements, preparing an annual budget, scheduling expenditures, analysing variances, and initiating corrective actions. To ensure operational costs are within the given the company’s budget and financial requirements. Plans menus by consulting with chefs, estimating food costs and profits, and adjusting menus. Controls costs by reviewing portion control and quantities of preparation; minimizing waste; and ensuring high quality of preparation. Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing action plans; Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; and monitorin…