RESTAURANT MANAGER

Job Summary: Responsible for the effective and successful management of labor, productivity, quality control, and safety measures for a business. Oversees all aspects of food and beverage operations, from managing staff and ensuring quality to controlling costs and optimizing profitability, while also ensuring compliance with regulations Responsibilities: 1) Operational Management: Oversee daily operations, ensuring smooth and efficient execution of all processes, including food preparation, service, and customer experience. 2) Staff Management: Hire, train, supervise, and manage staff to maintain high standards of service and productivity. 3) Quality Control: Implement and maintain quality control measures to ensure food safety, hygiene, and consistency in food quality. 4) Cost Control: Monitor and control costs, including food costs, labor costs, and other operational expenses, to maximize profitability. 5) Inventory Management: Manage inventory levels, ensuring adequate stock of ingredients and supplies while minimizing waste and spoilage. 6) Compliance: Ensure compliance with all relevant food safety regulations, health codes, and industry standards. 7) Revenue Generation: Develop and implement strategies to increase revenue and market share, while maintaining profitability. 8) Customer Satisfaction: Ensure a positive customer experience by addressing complaints, providing excellent service, and meeting customer expectations. 9) Process Improvement: Identify areas for improvement in operational processes and implement strategies to enhance efficiency and effectiveness. 10) Team Leadership: Lead and motivate a team of employees to achieve operational goals and objectives. 11) Reporting: Prepare and analyze reports on key performance indicators (KPIs) to track progress and identify areas for improvement. Skills and Qualifications: • Age 40 years above. • Strong leadership and management skills. • Excellent communication and interpersonal skills. • Experience in food and beverage operations. • Knowledge of food safety regulations and health codes. • Proficiency in inventory management and cost control. • Ability to analyze data and identify areas for improvement. • Strong problem-solving and decision-making skills. • Ability to work in a fast-paced and demanding environment. Requirements: - Bachelor's degree in Business Administration, Operations Management, or a related field (experience in food service industry is a MUST). - OR Proven experience in operations management or a similar role, minimum of 5-10 Years. - Strong leadership and people management skills. - Analytical mindset with the ability to analyze data and make data-driven decisions. - Excellent organizational and time management abilities. - Strong problem-solving skills and the ability to handle challenges effectively. - Knowledge of industry best practices and trends in operations management. - Excellent communication and interpersonal skills. - Willing to travel and handle ah-hoc job without hesitation. - Active and Energetic by nature and able to handle situation.