Restaurant Manager

F & B Service , Restaurant Manager

1. Ability to set budgets or agree them with senior management and maintain high standards of quality control, hygiene, and health and safety.
2. Ability to take responsibility for the business performance of the restaurant including planning restaurant sales, Meeting Targets, Organizing promotional events and discount schemes and Coordinating menus & its planning.
3. Ability to prepare reports at the end of the shift/week, including staff control, food control and sales.
4. Ability to coordinate the operation of the restaurant during scheduled shifts, recruit, train, manage and motivate staff and staff development.
5. Ability to respond to customer queries and complaints.
6. Ability to meet and greet customers, organise table reservations and offer advice about menu and wine choices.
7. Ability to check stock levels, order supplies and prepare cash drawers and petty cash.

1. Should have extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and service staff.

2. Should have working knowledge of various computer software programs (IDS, MS Office)

3. Should have strong leadership, motivational and people skills.

4. Should have financial management skills. Ability to work under pressure, and the ability to multi-task.

5. Proven customer service experience as a manager.