- Managing the overall and daily Front of the House and Back of the House restaurant operations • Ensure all staff are aware of their duties and what is expected of them • Ensure any staffing issues are resolved fairly and quickly • Ensure wastage is minimized by careful supervision of food preparation methods • Ensure proper hygienic storage methods are utilised to prevent food loss • Oversee the ordering and control of stock levels • Deliver superior service and maximize customer satisfaction • Respond efficiently and accurately to customer complaints • 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 Type: Full-time
Pay: Php16,000.00 - Php20,000.00 per month
Benefits:
- Employee discount
Schedule:
- 8 hour shift
- Overtime
Supplemental Pay:
- 13th month salary
- Tips
Work Location: In person