A Restaurant Manager oversees daily operations, manages staff, ensures customer satisfaction, and maintains food safety standards. They supervise and train staff, manage inventory, and address customer complaints. Strong communication, organizational, and interpersonal skills are essential. Key Responsibilities:
- Staff Management: Hiring, training, scheduling, and evaluating performance of restaurant staff.
- Operational Oversight: Ensuring smooth daily operations, including opening and closing procedures.
- Customer Service: Addressing customer inquiries and complaints, resolving issues, and maintaining a positive dining experience.
- Food Safety & Quality: Enforcing hygiene and safety standards, monitoring food preparation, and ensuring quality control.
- Inventory Management: Ordering supplies, managing stock levels, and minimizing waste.
- Financial Management: May be involved in cash handling, reporting, and cost control.
- Compliance: Ensuring adherence to health and safety regulations.
- Team Leadership: Providing guidance, motivation, and support to restaurant staff.
- Communication: Effectively communicating with staff, management, and customers.
- Problem Solving: Addressing operational challenges and resolving issues promptly.
- Training & Development: Providing ongoing training and development opportunities for staff.
- Maintaining Standards: Enforcing restaurant policies and procedures.
Job Type: Full-time
Benefits:
- Employee discount
- Promotion to permanent employee
- Staff meals provided
Ability to commute/relocate:
- Laguna Technopark: Reliably commute or planning to relocate before starting work (Preferred)
Education:
- Bachelor's (Preferred)
Experience:
- Supervising: 3 years (Preferred)
Work Location: In person