The manager is responsible for overseeing daily restaurant operations, including budgeting, revenue monitoring, and inventory management. They are also tasked with recruiting, training, and managing staff while ensuring high-quality customer service.

Requirements

Candidates must possess a bachelor's degree and have between 2 to 3 years of relevant experience. Proficiency in English is required for this on-site role.

Experience

2 to 5 years

Education

bachelor degree

Working hours

40 hours per week

Job type

Full-time

Work arrangement

On-site

Skills

Budget Analysis
Cost Control
Staff Management
Recruitment
Training
Performance Reviews
Inventory Management
Supplier Negotiation
Customer Service
Operational Planning

Visa sponsorship

Not detected in the job text

Keywords

Restaurant Management
Budgeting
Labour Cost
Food and Beverage Services
Inventory Control
Staff Scheduling
Customer Relations
Operational Efficiency

Original job description

Overview

Languages

English

Education

Bachelor's degree

Experience

2 years to less than 3 years

On site

Work must be completed at the physical location. There is no option to work remotely.

Responsibilities

Tasks

Analyze budget to boost and maintain the restaurant’s profits
Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
Evaluate daily operations
Monitor revenues to determine labour cost
Monitor staff performance
Plan and organize daily operations
Recruit staff
Set staff work schedules
Train staff
Conduct performance reviews
Organize and maintain inventory
Negotiate arrangements with suppliers for food and other supplies
Leading/instructing individuals
Address customers' complaints or concerns
Provide customer service

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