Job Description

Managing food and beverage operations within budget and to the highest standards

Leading F&B team by attracting, recruiting, training and appraising talented personnel

Manager is responsible for overseeing the daily operations of a restaurant. Their duties include hiring and training restaurant staff based on company policies, supervising all areas of the restaurant to monitor activities and handle problems that arise and managing all areas of staffing, including scheduling employees.

Recruiting, interviewing and training staff to follow restaurant procedures

Maintaining safety and food quality standards

Keeping customers happy, getting their feedback on the experience and handling complaints

Organizing schedules, keeping track of employees' hours and recording payroll data

Ordering food, linens, gloves and other supplies while staying within budget limitations

Supervising daily shift operations, including front- and back-of-house restaurant operations

Controlling operational costs and identifying ways to cut waste

Appraising staff performance and disciplining or retraining employees to correct poor performance

They hire the front-of-house staff, and, depending on the type of restaurant, the back-of-house staff, as well. (If there is a head chef, they may handle the kitchen staff.)

They build staff schedules, sign off on hours and oversee payroll (if there is no central Accounts Payable).

They make sure the front of the house and (if there is one) the bar is stocked. If they work in a QSR, they make sure the kitchen is stocked, too.

They make sure company rules and protocols are followed.

In smaller establishments, they may plan the menu.

They act as middleman between staff and owners, or corporate headquarters.

They manage budgets and submit profitability reports.

They attend meetings and give input on how to improve restaurant profitability.

Recruiting, training and supervising staff.

Agreeing and managing budgets.

Creating staffing rotas.

Planning menus.

Ensuring compliance with licensing, hygiene and health and safety legislation.

Promoting and marketing the business.

Overseeing stock levels and ordering supplies.

Handling customer enquiries and complaints.

Taking reservations.

Greeting and advising customers.

Problem solving.

Preparing and presenting staffing/sales reports.

Keeping statistical and financial records.

Assessing and improving profitability.

Liaising with customers, employees, suppliers, licensing authorities and sales representatives.

Making improvements to the running of the business and developing the restaurant.

Job Types: Full-time, Permanent

Pay: RM2,500.00 - RM4,000.00 per month

Benefits:

Opportunities for promotion Professional development
Work Location: In person