Duties & Responsibilities:

- Ensures day to day operations runs smoothly and efficiently

- Provides customers with an excellent dining experience that lives up to brand standards while also protecting profitability.

- Identifies problems and can quickly initiate corrective actions to customer concerns, and operational issues. 

- Coordinates with other departments to ensure the goals and outcomes are addressed.

- Effectively recruits, trains and manages employees. Evaluates staff performance.

- Nurture a positive working environment

- Implements innovative strategies to improve productivity and sales

- Manages staff scheduling to ensure appropriate staffing

- Generates financial reports 

- Ensures health and safety regulations are trained and implemented within the restaurant

- Manages inventory, stock levels of food, supplies, equipment, forecast needs and oversees ordering as necessary

- Takes ownership of budget and cost control methods to minimize expenses

- Reports to management on financial performance, inventory and personnel of restaurant

- Oversees banquet event operations to ensure smooth efficient service and guest satisfaction

- Implements and ensures Management instructions are followed and implemented

- Must have at least 7 years role as a Restaurant manager of a large establishment 

- Well versed with technology, MS Office tools for day to day desk work and report presentation

- Excellent verbal and written communication skills

- Possesses a sense of urgency and committed to solving issues and willingness to constantly learn and improve the restaurant, staff and services offered

- Attentive to every detail, and committed to adhere to all brand and outlet standards

- Approachable and easy to work with attitude. Possesses flexibility and open-mindedness to changes

- Creative and innovative when faced with challenges and operational issues