A restaurant manager is responsible for overall day-to-day restaurant operations as well as maintaining and elevating overall guest experience in the dining room.

• Ensure and maintain personalized guest experience of the highest quality, interact with guests to obtain feedback, handles guest complaints and incidents with utmost care, finesse and professionalism and perform service recovery.
• Promptly respond and address food, beverage, and service related issues and complaints.
• Make recommendations in front of the house management, bar and menu ideas, manpower management and other significant matter to improve operations.
• Actively works on budgets and financial goals in relation to restaurant management and adhere to cost targets including but not limited to food cost, labor cost and other utilities.
• Minimize waste and unwanted costs in overall daily operations.
• Ensure proper and timely reports generation, including but not limited to purchases, inventory, labor, and other logs and submit it across all relevant departments.
• Ensure restaurant adheres to all company policies and government related standards.
• Plans and puts into action all projects and efforts that affect above mentioned operational goals and standard.
• Perform settlement transactions X & Z reading and other POS related competencies.
• Effectively manage manpower ensure a balanced roster and must guarantee leave plans are administered and filed correctly, promotes a positive workplace culture, effectively delegates tasks, provide work-related support through training, coaching and mentoring in preparation for future roles and providing feedback through evaluations for performance improvement.

• A bachelor’s degree in Hospitality Management, Restaurant Management and other related courses
• At least 5 years working experience in a similar function is preferred
• Food Safety related trainings such as HACCP, Food Safety and Sanitation trainings is an advantage
• Knowledgeable in operating a POS system and other computer and application system
• Excellent people skills and well-balanced entrepreneurial and hospitality skills, hands-on approach to operations ensuring effective cost and quality control, strong management and leadership skills, must be able to increase productivity and continuously improve methods.
• Attentive to tend on guests needs and the ability to observe and read their needs is a plus
• Must have strong verbal and written communication skills A passion for service, quality and excellence
• Guest oriented, service-minded, takes initiative and is self-motivated
• Creativity and resourcefulness are a plus