Restaurant Manager

at  RICHVIBES PTE LTD

JOB REQUIREMENTS:

• Minimum Diploma/Degree in Culinary Education or equivalent work experience.
• A minimum of some years’ hands-on experience in a fast-paced Food environment will be preferred.
• Excellent knowledge of food knowledge, ordering and inventory of food service products and equipment.
• Proven track record of generating commercial growth
• Possess effective management skills
• Analytical thinker, and decision-maker with a focus on action and outcomes who drives results
• Possess the capability to lead, motivate and manage subordinates
• Decisive and committed, able to work under pressure.
• PC literate with knowledge of MS Office
• Excellent written and verbal communication skills in English

• Manage and oversees smooth daily operations of the restaurant. Ensure compliance with Standard of Operations
• Manage the restaurant’s budget and forecasts to meet or exceed management expectations. Helps implement strategies to continually improve revenue.
• Responsible for the profit & loss of the restaurant and implement appropriate cost control measures
• Achieve company objectives in sales, service, quality and appearance of the restaurant through training of employees whilst maintaining a positive and productive working environment
• Ensure safety, hygiene and cleanliness as required by NEA regulations and company policies. Maintain optimal level of sanitary procedures for all food handling, preparation and in compliance with the standards.
• Review/plan of work to achieve high labour productivity & maintaining efficient labour strength.
• Ensure customer’s needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure or feedback with tact and diplomacy.
• Respond to customer complaints in person at the time of the complaint. Provide positive and proactive interaction with clients.
• Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction.
• To effectively manage a team of kitchen & operations staffs, arrange duty roster, day-to-day operation, to ensure the delivery of both qualitative and quantitative results.
• Handle restaurant administration duties such as POS system, daily and monthly reports, stock taking, ordering with suppliers, attendance, etc.
• Responsible for complete end-to-end kitchen/service floor operations including team development, health & safety, food safety & quality, cost, P&L, experimental compliance, people development, and service.
• Oversee floor managers/team to ensure that the business stays on schedule, from the raw material to the delivery.