Restaurant Manager

Singapore, Singapore

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Directing and controlling the daily restaurant operations by co-operating with Head Chef to maintain the highest quality of food and services, positive guest relations and ensure products are consistent with company quality standards.
Being responsible for sales and profit targets. Preparing sales reports daily/weekly/monthly, reporting to the Director, planning, and analyzing restaurant sales levels and profitability.
Creating the restaurant\xe2\x80\x99s promotional plans and schedules, take actions, evaluate and improve activities which acquire new customers, leverage current customers and boost the restaurant sales by co-operating with the management & marketing team.
Creating and updating drink list that enhances the cuisine by co-operating with Sommelier.
Observing and having a commitment to product development by co-operating with the management and Head Chef.
Supervising daily reservations, arranging guest seating and staff assigning. Supervising guest database by using and updating guestbook to give high-quality service, including arranging dishes according to guests\xe2\x80\x99 preferences.
Recruiting, interviewing, hiring team members, conducting performance appraisals, taking disciplinary actions, and motivating and training staff to drive team performance with Head Chef. Managing and handling staff problems/concerns with the Head Chef.

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