
Leadership Position in a Dining Establishment
1 week ago
The position of Restaurant Manager involves overseeing the daily operations of a restaurant, ensuring seamless execution of tasks and responsibilities.
- Supervising Chefs and Staff:
- Accountable for Billing and Cash Counter
- Attending Calls and Enquiries
- Managing Customer Relationships
- Providing Support to Chefs and Waiters as Needed
Key Responsibilities:
- Procurement of Groceries, Meat, and Beverages on a Daily Basis
- Inventory Management and Liaison with Vendors
- Attending Catering Calls and Events
- Inviting Customers to Visit and Sample Menu Items
Working Hours and Benefits:
- 11:00 AM - 11:00 PM (with breaks in between), 12 hours
- 2 Off Days per Month (Monday or Tuesday)
- Customer Experience and Food Quality Focus
- Purchasing and Inventory Management Skills Required
- Restaurant Management Expertise Essential
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