Restaurant Manager

The Restaurant Manager is responsible for managing the restaurant outlet with a focus on service standards, customer satisfaction, staffing, operational needs, and financial targets.

• Ensure that the staff deliver the brand promise and always provide exceptional guest service.
• Ensure that the staff provide excellent service to internal customers in other departments.
• Observe employee-guest interactions and coach staff in guest service skills as necessary.
• Ensure that all guest and internal customer complaints and enquiries are handled in a timely, courteous, and efficient manner, following through to ensure problems are resolved satisfactorily.
• Ensure that the outlet is operated in line with goals to maximize profitability while delivering on the brand promise.
• Assist the General Manager of Hospitality in preparing the Annual Business Plan and budget for the outlet.
• Support the General Manager of Hospitality in analyzing outlet business performance to facilitate accurate and meaningful forecasting.
• Proactively manage outlet financial targets and costs based on key performance indicators.
• Ensure that the operation complies with company and regulatory policies relating to financial record-keeping and money handling.
• Actively participate in weekly yield and revenue management meetings, overseeing the appropriate pricing structures to maximize yield and overall profits across the entire operation.
• Seize marketing and promotional opportunities to raise awareness and drive outlet revenues.
• Proactively support the General Manager of Hospitality and the Head of Marketing & Communications to implement the Annual Marketing Plan for F&B operations.
• Manage the outlet, pursuing excellence and quality in all aspects of the operation.
• Coordinate proactively and collaboratively with consultant-partner organizations to implement restaurant concept and ensure full delivery of brand promise.
• Ensure that the outlet and surrounding area are always kept clean and organized.
• Oversee the preparation and implementation of outlet manpower rosters to effectively meet operational needs.
• Monitor outlet operations, especially during peak business periods, making resourcing adjustments where necessary.
• Ensure that the operation and its staff flexibly support and collaborate with other departments.
• Ensure that the staff are up to date with the availability of seasonal and new items on the menu.
• Collaborate closely with the Head Chef/Executive Chef and team to optimize the outlet’s operation.
• Monitor and maintain the quality standards of food and beverage products served in the outlet, providing feedback to the Head Chef/Executive Chef and Team where appropriate.
• Implement quality management and regulatory compliance strategies by ensuring that all internal and international standards are effectively implemented, e.g., HACCP, health and safety standards, etc.
• Manage inventory, placing orders for supplies as required by operational needs and building good relationships with external suppliers and vendors.
• Maintain equipment to a high standard, obtaining technical support (as per operational procedures) to fix any equipment malfunctions in a timely manner.
• Establish clear direction, prioritize tasks, assign, and delegate responsibility, monitor individual performance, provide regular feedback, and take prompt action where necessary.
• Control costs by ensuring that the outlet operation minimizes waste, spoilage, and breakages.
• Drive operational profitability by upselling when opportunities to do so arise.
• Ensure that the operation complies fully with Company’s policies and procedures.
• Actively participate in F&B management meetings.
• Support banqueting and other activities as assigned by the General Manager of Hospitality.
• Perfor…