The Restaurant Manager oversees the day-to-day operations, scheduling, and long-term outlook of all event activities held at the restaurant by being accountable for the overall successful operation and service of the food and beverage department and of the employees. Responsible for supervising and training the staff, prepare employee schedules and payroll in a timely and accurate manner, maintain records for house counts, food covers and inventory levels.

• Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods
• Ensure cleanliness and sanitation of the restaurant at all times and that all accessories, kitchenware and glassware are always in good conditions.
• Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests)
• Ensures that employees’ grooming and personal hygiene are as per standard.
• Interacts with guests and ensure customer satisfaction at all times.
• Handle guest complains effectively and ensure guest problems are not repeated.
• Ensures all SOPs and sequence of service are strictly followed.
• Ensures that daily, weekly and monthly inventories in addition of unexpected spot checks are conducted on time and according to Company’s procedures.
• Manages and control expenses and daily sales and initiate strategies to increase revenues and decrease expenses.
• Manages employees discipline and attendance and take action regarding any rules violation.
• Ensures compliance with all food and beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Establishes guidelines so employees understand expectations and parameters.
• Comprehensive understanding of restaurant operations, including front-of-house and back-of-house procedures, customer service standards, and food safety regulations.
• Strong leadership and management skills to effectively supervise and motivate restaurant staff, delegate tasks, and resolve conflicts.
• Excellent communication and interpersonal abilities to interact professionally with guests, staff, and management, fostering positive relationships and ensuring exceptional service.
• Problem-solving capabilities to address operational challenges, adapt to changing circumstances, and implement solutions to optimize efficiency and profitability.
• Attention to detail and organizational skills to manage administrative tasks, such as scheduling, inventory control, and financial reporting, with accuracy and efficiency.
• ERP knowledge preferably SAP functional skills are a requirement to be successful in this role.