Restaurant Manager
Allen Professional Services
Food Services & Catering
Job Summary
The Restaurant Manager is responsible for overseeing the daily operations of an outlet, ensuring exceptional customer service, maintaining high standards of food quality, and leading a team to achieve business goals. This role involves planning, staff management, financial oversight, and ensuring a memorable dining experience for customers.
- Minimum Qualification : Degree
- Experience Level : Senior level
- Experience Length : 5 years
Job Description/Requirements
Responsibilities:
- Oversee daily outlet operations, including opening and closing procedures.
- Supervise outlet operations, cash control, and shift management
- Manage a high-performance team and develop their talents
- Ensure compliance with health and safety regulations and company policies.
- Monitor inventory levels and coordinate with suppliers to maintain adequate stock.
- Implement and maintain quality control procedures for food preparation and presentation.
- Implement strategies to increase revenue, such as promotions, special events, and menu adjustments.
- Maintain high standards of food quality and presentation in collaboration with the kitchen team.
- Ensure cleanliness and proper maintenance of the restaurant, including dining areas, kitchen, and restrooms.
- Take charge of Quality, Service, and Cleanliness assurance within the restaurant operations
- Attend and contribute to management meetings.
Requirements:
- Minimum of HND or BSC
- Minimum of five (5) years of relevant work experience in a food services organization.
- Highly experienced in food products and services.
- Sound logistics management, business operations, and financial knowledge.
- Strong managerial skills with a proven track record in delivering targets and efficiencies.
- Fluency in English is essential, with superior oral and written communication skills.
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