Restaurant Manager

The Restaurant Manager is responsible for overseeing the day-to-day operations accordingly with our concept and standards with a high focus on hospitality principles. The tasks include hiring and training team members, reaching and exceeding the company's goal and strategy while planning every detail of the operation and ensuring that all guests have a great and safe dining experience.

Responsibilities:

• Interviews, hire and trains new employees according with the company concept and standards
• Organizes, coordinates and supervises team members and the work day;
• Organizes and supervises the allocation of reservations on the restaurant / terrace and in the entertainment area;
• Organizes and coordinates the events planned by the event manager;
• Responsible for the quality of services offered in the restaurant;
• Responsible for the quality of the activity of the team members;
• Actively participates in solving team members' tasks;
• Strictly respect the rules of labor protection;
• Assists the general manager in activity-specific issues such as documentation and internal coordination;
• Actively participates in operational meetings and writes minutes of meetings;
• Hold daily meetings with team members;
• Motivates team members through various strategies;
• Actively participates in the monthly inventory;
• Controls the quality of services and preparations offered;
• Controls and delegates competencies regarding the state of cleanliness, maintenance and the way in which the functioning of the technical equipment is ensured;
• Control the cleanliness of the restaurant;
• Check that team members meet clothing and image standards;
• Periodically check the correctness of drawing up and collecting payment notes;
• Oriented and favors the sale of dishes from the menu, includes various sales strategies;
• Controls billing and receipts;
• Supervises the closing of the day in the management program and on the fiscal houses;
• Anticipates various problems that may hinder the smooth running of things;
• Makes relations between colleagues and departments very good;
• Keeps track of income and expenses according to the allocated budget;
• Communicate with guests to receive feedback and manage complaints;
• Prepares the work schedule according to the planning of sales and events;
• Comply with internal and legal procedures.
• Prepares sales and expense reports;
• Keep track of consumables and optimize them;

Specific Job Knowledge, Skills and Ability:

• Proven work experience as a Restaurant Manager/General Manager of a Restaurant, Hospitality Manager or similar role;
• Proven experience in guest service as a Manager;
• Extensive knowledge of food and drink (F&B), with the ability to remember and recall ingredients and dishes to inform guests;
• Familiarity with restaurant management software;
• Strong leadership, motivation and people skills;
• Acute financial management skills.

Qualifying Standards, Education:

• University degree

Experience:

• Hotel experience preferred
• Proven track of success in achieving goals
• Experience in a leader role for minimum three to five years