Responsibilities

·         Coordinate daily Front of the House and Back of the House restaurant operations

·         Regularly review product quality and research new vendors

·         Organize and supervise shifts

·         Create detailed reports on weekly, monthly, and annual revenues and expenses

·         Manage the restaurant’s good image and suggest ways to improve it

·         Respond efficiently and accurately to customer complaints

·         Estimate future needs for goods, kitchen utensils, and cleaning products

·         Promote the brand in the local community through word-of-mouth and restaurant events

·         Recommend ways to reach a broader audience (e.g. discounts and social media ads)

·         Train new and current employees on proper customer service practices

2. Requirements and skills

·         BBS/BBA or MBA degree in Business Administration; hospitality management or culinary schooling is a plus

·         Acute financial management skills

·         Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role

·         Proven customer service experience as a manager

·         Extensive food and beverage (F&B) knowledge, with the ability to remember and recall ingredients and dishes to inform customers and wait staff

·         Strong leadership, motivational, and people skills