Restaurant Manager

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The Restaurant Manager is responsible for the consistent delivery of the Restaurant’s sales, service & standards within the designated area and for ensuring that profit targets are achieved and maximized whilst demonstrating strong people management skills and business acumen. Responsible for the restaurant sales, service strategy and results within own area of responsibility by owning and driving the operations of the restaurant sales to exceed business KPIs. Identify ways to enhance customer’s experience to maintain a positive atmosphere and promote the restaurant’s image. Responsible for adhering to all company procedures and compliance targets including Food safety and hygiene. Provide regular feedback to the chef and Operations team on quality issues to align with the restaurant’s brand and vision. Conduct daily departmental front and back of house checks on cleanliness, set up and readiness for service to ensure smooth run of operations. Analyze sales performance weekly and monthly by generating relevant reports; review and take corrective action where necessary to maximize profitability. Actively monitor competitor activity and react accordingly by implementing marketing and commercial initiatives to impact positively on sales to make adjustments. Responsible for stock take control & process, optimizing stock integrity, minimizing wastage, monitoring Gross Margins to achieve budgeted targets. Work closely with Senior Chefs and Operations Manager on menu engineering, selling prices and creation of critical pathways in regards to menu implementations & development to meet customer demand. Perform other department duties related to his/her position as directed by the Head of the Department The Successful Candidate Will Have The Following Bachelor’s Degree or Equivalent Minimum 4 years of job-related experience Job Skills Commercial & Financial acumens : Competent in restaurant financial and commercial fundamentals to maximize revenue and drive financial KPIs. Food Safety & Hygiene Standards : Competent in Food Safety Hygiene regulations & protocols in the restaurant and kitchen operations. Leadership & Strategic thinking: Building understanding in people managerial skills and developing strategic plans, goals and actions that can lead to a desired outcome. Adaptability: Competent in adjusting behavior, attitude, and approach to suit different contexts, demands, and goals. Flexible, resilient, and open-minded, as well as being able to make changes quickly and effectively without disrupting the operations. Problem Solving: Competent in identifying, analyzing to find the best solutions by using critical thinking, logic, creativity and communication. Communication: Expert in communicating effectively with guests and employees and build relationship with internal and external stakeholders. Able to provide clear instructions, provide updates and information and resolve any conflicts that may arise. Attention to details: Competent in every aspect of service delivery and deep understanding of the desires and needs of guests. Teamwork: Competent in working with various team seamlessly to provide the highest possible service to guests.