MANAGER

Job Summary

Lead and manage daily restaurant operations to deliver exceptional service, optimize profitability, and maintain compliance with safety and sanitation standards in a dynamic food production environment.

Responsibilities

• Oversee daily restaurant operations to maintain a positive outlet image and ensure seamless service delivery
• Coordinate front and back-of-house teams to optimize workflow and customer experience
• Train and coach new and existing staff on customer service best practices to enhance guest satisfaction
• Manage staff scheduling and conduct performance evaluations to improve team productivity
• Organize and supervise shifts to ensure adequate staffing and operational efficiency
• Address customer complaints promptly by identifying issues and implementing effective solutions
• Ensure compliance with safety and sanitation regulations to maintain a safe dining environment
• Control operational costs by monitoring expenses and implementing waste reduction measures
• Monitor market trends and develop innovative processes to improve operational efficiency
• Prepare operational and sales reports to inform management decisions
• Analyze and forecast sales data to optimize restaurant profitability

Preferred competencies and qualifications

• At least 4 years of relevant experience in food and beverage operations
• Bilingual proficiency in English for effective communication with diverse stakeholders
• Availability to work on weekends and Public Holidays
• Experience in similar culinary environments is advantageous

Other Information

• Working Location: 57 BOAT QUAY
• Working Hours: 6 days per week
• Salary Package: Up to $6,000