The Restaurant Manager is responsible for overseeing the efficient running and profitability of the restaurant and for managing employees. He/she needs to be able to lead as well as work as part of a team. The job reports to the Vice-president, Area is accountable for average sales of S$250k per month depending on the size of the restaurant. Job Responsibilities: \xe2\x80\xa2Daily roll call with employees to drive operations effectiveness and efficiency via cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc \xe2\x80\xa2Proactively communicate to employees on KPIs on sales, service and food quality so that together each achieve more (TEAM) \xe2\x80\xa2Be fully knowledgeable with the restaurant operation and to efficiently manage the operation of all shifts \xe2\x80\xa2Communicate with Chef on guests\xe2\x80\x99 requirements, and maintain a close and professional working relationship with the kitchen at all times \xe2\x80\xa2Maintain safety requirements at the restaurant \xe2\x80\xa2Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines \xe2\x80\xa2Managing budgets \xe2\x80\xa2 Manage stock levels of food and other related utensils and cutleries \xe2\x80\xa2Handle customers\xe2\x80\x99 compliments and complaints promptly
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