Manager
- Managing the day-to-day operations of restaurant
- Ensuring the smooth running of the F&B service, resolving customer complaints and maintaining excellent service standards
- Developing and implementing budgets, business plans and strategic plans to achieve revenue and profitability targets
- Monitoring product inventories, procurement and supplier relationships to ensure high quality and prevent shortages
- Managing cost and quality controls-such as basic kitchen operations to minimize waste
- Collaborating with other management team members to create and price menus that reflect culinary trends and customer preferences
- Enforcing quality standards for food/beverage presentation and taste
- Training, mentoring, scheduling and supervising F&B staff
- Ensuring strict compliance with all health, safety and hygiene regulations
- Conducting performance evaluations and fostering a positive work environment