Restaurant Manager

Our Client his Specialities Entertainment, Food and Beverage production.
 

Job Description:
 

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• 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
• Implement policies and protocols that will maintain future restaurant operations

Job Requirements:


 

- Holds a university qualification
- Age from 25 years to 35 years
- Decent appearance and organized personality
- He has passion, love of knowledge, and wise leadership skill
- He has skills in dealing with others
- He has a high level of culture and sufficient knowledge of labor law and dealing with permits and paperwork for tourist facilities.
- Must be open to transparency and honesty to receive all different opinions objectively
- He has a passion for the industry and a focus on employees and customers at the same time
- A good follower of news and social media
- He has office work skills and the use of computer programs
- I have a second language, at least at a very good level
- Has a degree of knowledge of the documentary and accounting cycle related to the field of food and beverages
- To have the skills to discover and solve the problem
- Proactive thinking with decision making
- Technological knowledge of point-of-sale programs, food delivery platforms, and monitoring the facility’s advertising and marketing performance
- To develop the skills of employees and follow up on the training courses conducted by the facility