Restaurant Manager

**1. **Daily Operations & Customer Handling**:

- Responsible for the overall financial & business performance of the restaurant.
- Monitor the performance standards of raw & finished product quality, service speed and quality, cleanliness and sanitation.
- Measures external guest’s satisfaction and executes plan to improve their satisfaction and increase their loyalty.
- Effectively schedules work shift according to Floor Positioning Guide (FPG) to meet operations needs and optimize manpower utilization.
- Responsible for compliance of work and service standards, food preparation, hygiene standards in accordance with the restaurant Quality, Service, Ambience & Value (QSAV) guidelines, other policy guidelines established by the Organization and the relevant regulatory requirements.
- Oversee the implementation of in-restaurant procedures for new products and services.
- Use proper security and verification procedures when handing deposits and the contents of the safe.
- Ensure all restaurant business & people related documents are maintained and recorded appropriately for future reference.
- Complete all daily paperwork, periodic inventories and statistical reports accurately and on a timely basis. Conduct necessary analysis and take appropriate action for improvement.
- Possess full knowledge on food, beverages and other products & services served/provided by the Restaurant.

**2. **Sales Building and Cost Management**:

- Responsible for achieving monthly sales target by deploying the store marketing strategies leveraging on correct and updated data.
- Take necessary measures to ensure promotions are executed effectively to achieve/exceed the expected sales result.
- Monitor spending and expense items that are within the restaurant limit in ensuring budgets are met.
- Accurately projects and controls all P&L line items.

**3. **People Management**:

- Build restaurant staffs commitment by demonstrating and reinforcing the leadership behaviours and work standards.
- Develop and follow through on restaurant staffs’ development plan to increase their loyalty and commitment, and pride with the outlet’s experience.
- Ensure all restaurant staff understand and adhere to all appropriate personnel policies, labour laws, security and safety procedures.
- Recruit, select and retain an optimum number of restaurant staffs, who are enthusiastically dedicated to guest satisfaction.
- Oversee and review performance appraisals based on defined goals and objectives for all restaurant staffs in a timely manner.
- Administer in-restaurant employees’ welfare & benefits packages, as well as payroll procedures.
- Maintain records for safety and appropriately documents contributions and performance in personal file.

**4. **Food Safety / Sanitation**:

- Enforce and manages all food safety and sanitation requirement and practices as per company standard and statutory requirements.
- Maintain critical standards for raw and cooked food quality, beverages, service speed and quality, cleanliness and sanitation.
- Inspects food receiving, preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times.

**5. **Workplace Safety & Security**:

- Ensure all security procedures (cash deposits, staggered method of opening, closing, etc.) are executed accordingly.
- Maintain all physical aspects of the restaurant, including landscaping, building, equipment, etc and ensure it is following the documented inspection and testing standards.
- Ensure all workplace safety policies procedures are maintained and adhered to at all times.
- Undertake regular practices of emergency & evacuation procedures and enforce compliance when need arises.
- Undertake risk assessments on all restaurant specific issues, where the absence of such could put employees and guests at risk.
- Undertake full investigations of workplace incidents in the restaurant promptly and act upon any rectifications or work improvements.

**6. **Others**:

- Perform any other additional responsibilities as assigned by General Manager of Operation

**Requirements**:
i. At least 6 years of relevant experience with 3 years in managerial role, preferably in the F&B industry

ii. Preferably working experience in the Front & Back of House Operations

iii. Positive work attitude and willingness to learn & contribute
- iv. _Effectively bilingual in English and Mandarin with strong written skills _(liaise with Mandarin speaking employees) _

v. Strong people management skills, planning and leadership qualities

vi. Experienced in analyzing outlet profitability, beverage costings and good presentation skills