Restaurant Manager

- Monitor food preparation and presentation to ensure quality standards.

- Manage inventory levels, ordering supplies and ingredients as necessary.

- Ensure that the restaurant complies with food safety and hygiene standards.

- Coordinate maintenance and repairs of equipment and facilities.

- Ensure that guests are satisfied with their dining experience by addressing any complaints or issues promptly.

- Develop and maintain relationships with regular customers.

- Promote a friendly and welcoming atmosphere in the restaurant.

- Implement strategies to enhance the overall customer experience.

- Manage the restaurant's budget, track expenses, and control costs to meet financial objectives.

- Analyze sales data and prepare financial reports to identify areas for improvement.

- Optimize revenue by managing table reservations, promotions, and events.

- Handle cash flow, billing, and daily reconciliation of sales.

- Coordinate with external partners for promotions, events, or catering services.

- Maintain the restaurant's social media presence and manage online reviews

- Competitive package

- Dormitory for non-local employee

- Previous experience in restaurant management or a leadership role in food service.

- Pre-opening experiences is an advantage.

- Strong leadership and team management skills.

- Excellent communication and interpersonal skills.

- Knowledge of food safety and sanitation regulations.

- Financial acumen and ability to manage budgets.

- Customer service-oriented with problem-solving abilities.