Restaurant Manager - Unlimited Growth Potential

1. Organizing, leading, hiring, training and developing the outlet service crew with high responsibilities and discipline according to company policies and procedures.

2. Achieve company monthly sales target by leading outlets service crew in promoting and upselling our products/ promotions.

3. Assuring that outlet service standards are met and guest expectations exceeded, always strive towards exceptional customer experience.

4. Monitor stock inventory and ensuring that all food and ingredient supplies, and other essentials are adequately stocked, plan and forecast order demand.

5. Monitor, analyze, and control all labor and inventory costs. This includes preparing the appropriate reports, charts, and schedules to ensure that budgets are met or exceeded while quality is maintained and improved.

6. Monitor and conduct regular outlet audits when needed, seek ways to cut waste and decrease operational costs, ensuring service level is on par.

7. Check in on dining customers to enquire about food quality and service and resolve any customer complaints in a professional manner.

8. Coordinate with Business Development and Marketing Team for ongoing promotions, campaigns, and brand collaborations/ events.

9.Designing and implementing new department operating policies and procedures as required.

10. Regular reporting to Senior Management on outlet performance.