Restaurant Manager

Main Duties/Responsibilities:

• Manage day-to-day operations of the restaurant, including staff supervision, customer service, and inventory management.

• Ensure high standards of food quality, hygiene, and safety.

• Train and mentor staff to uphold service standards and maximize productivity.

• Develop and implement strategies to achieve sales targets and profitability goals.

• Handle guest inquiries, complaints, and feedback in a professional and timely manner.

• Collaborate with the kitchen team to create innovative menu offerings and specials.

• Organizing marketing activities and promotional events in cooperation with the Marketing and Communication Department

• Preparing reports at the end of the shift/week, including colleague control, cost of sales control and sales

• Monitor and control operational costs and expenses.

Manage day-to-day operations of the restaurant, including staff supervision, customer service, and inventory management.

Ensure high standards of food quality, hygiene, and safety.

Train and mentor staff to uphold service standards and maximize productivity.

Develop and implement strategies to achieve sales targets and profitability goals.

Handle guest inquiries, complaints, and feedback in a professional and timely manner.

Collaborate with the kitchen team to create innovative menu offerings and specials.

Organizing marketing activities and promotional events in cooperation with the Marketing and Communication Department

Preparing reports at the end of the shift/week, including colleague control, cost of sales control and sales

Monitor and control operational costs and expenses.