Primary Role: 

The Manager is responsible for overseeing the daily operations of the restaurant to ensure a high-quality dining experience for guests while maintaining profitability and efficiency. This role requires a proactive and detail-oriented individual with strong leadership, communication, and problem-solving skills, capable of managing a team and ensuring the restaurant's success.

Key responsibilities include:

1. Operations Management:

   - Oversee all aspects of restaurant operations, including opening and closing, service, cleanliness, inventory, sales, petty cash, cash handlings, takeaway platforms, reservation system to ensure a seamless dining experience.

2. Staff Management:

   - Recruit, train, and supervise staff, fostering a positive and productive work environment.

   - Schedule shifts and manage staff performance to ensure optimal staffing levels and service quality.

- May be required to cover shifts in the event of staff absences.

3. Customer Service:

   - Ensure exceptional customer service by addressing customer inquiries, feedback, and complaints promptly and professionally, including online reviews from Sevenrooms, Google and any other online platform. 
 

4. Financial Management:

   - Manage the restaurant's budget, monitor expenses, assist in pricing set up and optimize revenue to achieve financial targets.

   - Analyze financial reports to identify areas for improvement and implement cost-control measures.

5.  Inventory and Supply:

   - Oversee inventory management with Chefs, ensuring adequate stock levels of food, beverages, and supplies.

   - Establish and maintain relationships with suppliers and negotiate favorable terms.

6. Compliance and Safety:

   - Ensure compliance with health, safety, and sanitation regulations and standards.

   - Implement and enforce policies and procedures to maintain a safe and compliant environment.

7. Menu Development:

   - Collaborate with chefs and other departments to develop and update menu offerings that meet customer preferences and trends.

8. Marketing and Promotion:

   - Develop, collaborate with marketing department to execute marketing strategies to attract new customers and retain existing ones.

   - Organize events and promotions to increase visibility and drive sales with Sales and Marketing Manager. 

9. Guest Experience:

   - Leading the team as the representative of customer service,  monitor and enhance the overall guest experience, ensuring satisfaction and repeat business.

10. Quality Control:

    - Maintain high standards of food and beverage quality and presentation, ensuring consistency across all offerings.

11. Reporting:

    - Prepare and present regular reports on restaurant performance, providing insights and recommendations to senior management.

12. Specific administrative & Operational support  

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