RESTAURANT MANAGER

. At least 20 years experience in F&B industry
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours
· Can work between different locations
· Have relavant certificates/diploma/degree
· Keen and hardworking

• Recruiting, interviewing and training staff to follow restaurant procedures
• Maintaining safety and food quality standards
• Keeping customers happy, getting their feedback on the experience and handling complaints
• Organizing schedules, keeping track of employees’ hours and recording payroll data
• Ordering food, linens, gloves and other supplies while staying within budget limitations
• Supervising daily shift operations, including front- and back-of-house restaurant operations
• Controlling operational costs and identifying ways to cut waste
• Appraising staff performance and disciplining or retraining employees to correct poor performance
• Hiring, training, supervising, and evaluating employees.
• Preparing employee work schedules.
• Addressing employee disputes, questions, and concerns.
• Ensuring all staff adhere to safety standards, company policies, and procedures.
• Managing and accounting for all money-handling procedures.
• Ordering, recording, and managing inventory.
• Ensuring the shop is adequately stocked, clean, and visually appealing.
• Motivating employees to reach sales goals and provide excellent customer service.
• Handling customer complaints.