Position Objective
The primary role of a Restaurant Manager is to manage and control the daily operations of the restaurant effectively and efficiently.

Key Responsibilities

• Ensure that both Front of House (FOH) and Back of House (BOH) staff are well-acquainted with the day's requirements.
• Provide necessary training to all staff before the restaurant opens to maintain high operational standards.
• Coordinate with all relevant parties during the pre-opening phase to ensure readiness for the opening day.
• Guarantee equitable treatment of all staff and maintain a courteous working environment.
• Keep staff schedules, leave rosters, and attendance registers updated.
• Collaborate with the executive chef and bartender to develop new menu items and beverage selections.
• Facilitate smooth communication between the restaurant and kitchen.
• Oversee the delivery and proper storage of all purchased orders.
• Manage the restaurant's profit and loss statement, ensuring sales targets are achieved.
• Ensure efficient and courteous service of food and beverages.
• Schedule work hours considering expected business volume and ensure attendance records are maintained.
• Control and manage all administrative procedures and ensure timely document submission to the accounts department.
• Ensure expenditure remains within budget and manage the tips division.
• Conduct monthly inventory checks and secure all stocks appropriately.
• Hold daily briefings with staff for smooth service operation.
• Conduct weekly meetings with the Managing Partner to align on operations.
• Handle PR and marketing activities to enhance visibility and sales.
• Generate detailed reports on all restaurant operations.
• Maintain hygiene and safety standards according to regulations.
• Uphold the company's corporate code of conduct and familiarities with corporate values.