Restaurant Manager - Geylang

Key responsibilities of a restaurant manager:

• Staff Management:Hiring, training, scheduling, and supervising all restaurant staff including servers, cooks, and bussers.
• Customer Service:Interacting with customers, addressing complaints, ensuring a positive dining experience, and maintaining a welcoming atmosphere.
• Financial Management:Creating and managing budgets, monitoring food costs, labor costs, and overall profitability, handling cash transactions and deposits.
• Inventory Control:Overseeing inventory levels of food, beverages, and supplies, placing orders with vendors.
• Quality Control:Ensuring food quality and presentation meets standards, maintaining proper food handling and sanitation practices.
• Health and Safety Compliance:Adhering to all local health and safety regulations, conducting regular inspections, and training staff on safety procedures.
• Operational Oversight:Managing both front of house (dining room) and back of house (kitchen) operations, coordinating communication between departments.
• Menu Planning:Collaborating with chefs to develop and maintain the restaurant menu, including pricing strategies.
• Reporting and Analysis:Tracking sales data, labor costs, and other key metrics to identify areas for improvement.

Required skills for a restaurant manager:

• Leadership Skills: Ability to motivate and manage a team, delegate tasks, and resolve conflicts.
• Communication Skills: Excellent verbal and written communication to effectively interact with staff, customers, and vendors.
• Problem-Solving Skills: Ability to quickly identify and address issues that arise during service.
• Financial Acumen: Understanding of budgeting, cost control, and financial reporting.
• Customer Service Focus: Commitment to providing exceptional customer experiences.
• Organizational Skills: Ability to manage multiple tasks and prioritize effectively.