RESTAURANT MANAGER
Description
Job Description & Requirements
Key Responsibilities:
Operations Management & Service Excellence
Manage daily outlet operations, ensuring efficient table turnover, excellent service quality and customer engagement.
Implement and enforce SOPs for table/ room setup, cleanliness, F&B service and equipment maintenance.
Monitor guest satisfaction, address customer feedback and continuously improve service delivery.
Revenue Growth & Customer Retention
Implement strategies to drive repeat business and customer loyalty.
Work with the marketing team to create targeted promotions, VIP programs and dining packages for returning customers.
Identify high-value customers, corporate clients and event organizers to build long-term relationships.
Optimize room occupancy and maximize revenue through pricing strategies, happy hour promotions and upselling of F&B services.
Team Leadership & Staff Development
Recruit, train and manage a high-performing service team.
Conduct regular staff evaluations, ensuring continuous improvement and high service standards.
Foster a positive work culture that emphasizes customer satisfaction, teamwork and professionalism.
Qualifications & Experience:
3+ years of experience in operations management within the hospitality, F&B or entertainment industry.
Energetic and passionate drive to achieve results
Strong background in customer engagement and/ or event-driven F&B businesses is a plus.
Proven track record in driving customer loyalty and increasing repeat business.
Excellent leadership, problem-solving and communication skills.
Ability to analyze business data and develop actionable strategies for revenue growth