Responsible for the profit & loss of the restaurant and implement appropriate cost control measures

· Manage the restaurant’s budget and forecasts to meet or exceed management expectations

· Maximize profitability of the restaurant by increasing turnover (revenues and covers) as a priority and controlling costs as a second priority

· Oversee the daily operations of the restaurant

· Maintain and improve the overall performance of the restaurant on a regular basis including cost analysis and monitoring of processes

· Supervise food and operational safety to ensure a comfortable environment for the customers

· Ensure customers’ needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure with tact and diplomacy

· Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction

· Control labour through effective manpower scheduling and monitor leave of staff 

· Actively involved in hiring process by identifying and selecting candidates for junior positions

· Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment

· Manage, supervise and groom a team of supervisors and service staff to ensure maximum utilization of manpower allocated

· Handle all restaurant administrative duties

Requirements:

·       Experience in casual dining and posssess a strong interpersonal and team-building skills

·       Ability to multitask and problem-solve in a fast-paced setting

·       Familiarity with POS systems and basic business reporting

·       Excellent communication and organizational skills

·       Availability to work weekends, and holiday