Position Objective :
Primary responsible in maintaining the restaurant’s revenue, profitability, and quality goals by ensuring efficient restaurant operation and maintaining high production, productivity, quality, and customer-service standards.
Secondary responsibility is to lead by example, uplift staff during busy moments in fast-paced environment, and ensure that restaurant runs smoothly and customers have pleasant dining experiences.
Job Roles and Responsibilities :
Coordinate daily Front of the House and Back of the House restaurant operations;
Deliver superior service and maximize customer satisfaction;
Respond efficiently and accurately to customer complaints;
Regularly review product quality and research new vendors;
Estimate future needs for goods, kitchen utensils and cleaning products;
Ensure compliance with sanitation and safety regulations;
Manage restaurant’s good image and suggest ways to improve it;
Train new and current employees on proper customer service practices;
Implement policies and protocols that will maintain future restaurant operations;
Opening and closing procedures;
Other related task as assigned.
Qualifications :
Proven work experience in a restaurant, managerial position preferably
Proven customer service experience
Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff
Familiarity with restaurant management software
Strong leadership, motivational and people skills
Acute financial management skills 
