Restaurant Manager

Description

Job Summary: A restaurant manager plans, organizes, and controls administrative and operational activities to ensure excellence in customer service and continuous improvement of the establishment's KPIs. Key Highlights: 1. Strategic and operational leadership of restaurants/bars 2. Focus on improving KPIs and excellence in customer service 3. Comprehensive management of people, finance, and food & beverage operations **Job Mission** The manager defines strategy, plans, organizes, and controls the administrative and operational aspects of bars/restaurants; plans, analyzes, and updates information broadly; monitors market trends and best practices; develops and presents managerial reports and results. The manager is responsible for improving all of the establishment's KPIs. **Daily Responsibilities** * Maintain restaurant revenue, profitability, targets, quality standards, and excellence in customer service; * Manage all daily operations—including dining room, bar, and kitchen—within budgetary guidelines; * Ensure compliance with health and safety regulations; * Manage the restaurant’s public image and suggest ways to improve it; * Control operational costs and identify measures to reduce waste; * Ensure timely submission of reports, payroll approval, and accountability for sales and productivity performance (P&L); * Supervise purchasing forecasts as well as inventory control of food and beverages; * People Management: Lead the F&B team by attracting, recruiting, and training staff; evaluate performance and provide feedback to enhance productivity; * Advise on decisions regarding expansion or acquisition; * Develop and implement processes and procedures in accordance with compliance policies; * Identify customer needs and proactively respond to all concerns and complaints; * Deliver superior food and beverage service with excellent customer service to ensure our guests enjoy pleasant and memorable gastronomic experiences. Work Location: South Zone Salary: To be discussed Requirements: * Proven experience managing and leading all aspects of food & beverage or hospitality businesses; * Practical knowledge of computer applications (MS Office) and restaurant management systems; Bachelor’s degree in Business Administration; * Hotel Management or Culinary School education is a plus. **Competencies** * Strong people and financial management skills; analytical ability, data-driven mindset, results-oriented, and customer-focused; * Ability to identify and resolve problems, offering creative and practical solutions, and reporting progress to superiors; * Committed to organizational values; * Energy and enthusiasm to inspire and motivate team members during the busiest moments in our fast-paced environment; * Up-to-date on food & beverage trends and best practices; flexibility to work rotating shifts; * Basic mathematical knowledge.