MANAGER

Job Summary

Plan, coordinate, and manage restaurant staff and services to ensure efficient operations, optimize profitability, and improve team performance through data analysis, effective communication, and operational oversight.

Responsibilities

• Plan and coordinate staff schedules and services to ensure efficient and effective restaurant operations
• Analyze operating results with the team to identify performance gaps and implement improvement initiatives
• Monitor cashiering procedures to ensure compliance with accounting standards and reduce consumable wastage
• Maintain labor productivity ratios by overseeing staff workflow and scheduling adjustments
• Conduct pre-shift meetings to communicate daily business updates and prepare staff for service
• Lead regular sales meetings and performance reviews to align team goals and enhance outcomes
• Forecast food and beverage requirements accurately to support operational planning and budgeting
• Apply sales costing, pricing, and margin management knowledge to optimize restaurant profitability
• Utilize restaurant management software and related computer applications to support sales operations

Preferred competencies and qualifications

• Diploma or Degree in Sales, Business, Hospitality, F&B Management, or a related discipline
• Minimum of 5 years’ experience in the food and beverage industry
• Excellent communication and organizational skills