Restaurant Manager

Responsibilities

• Oversee and manage overall operations of the Restaurant.
• Consults with clients/customers and determines catering options based on the clients preferences
• Determine requirements in ingredients and set portions
• Schedule staff shifts
• Train and manage catering staff and kitchen personnel
• Oversee food preparation and customer service
• Prepares required catering forms, completing meticulous tasks and negotiating pricing.
• Report on expenses
• Manage stock and place orders as needed
• Ensure compliance with health and safety regulations
• Arrange food tastings with potential customers
• Communicate effectively with clients, staff, and third party vendors.

Requirements

• Minimum 10 years of work experience in F&B industry in a similar role
• Understanding of food hygiene
• Hands-on experience with creating menus in detail
• Excellent organizational and time-management skills
• Customer service attitude
• Excellent communication skills
• Flexibility to work during weekends and public holidays
• Certification in hospitality or culinary management is a plus