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  Manages activities of restaurant team members to ensure efficient and effective operations.
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  Managers two (2) or more restaurants and achieving financial targets.
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  Spear heads menu analysis, provides recommendations and course of action (promotions, deals, etc.)
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  Ensures that all food and beverages are prepared and served in accordance with quality standards and preferences.
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  Manages labor costs, guest supplies and other related expenses.
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  Implementing solutions to reduce waste (cost per cover) and increase profitability.
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  Gather guest feedback and recommend service offerings improvement.
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  Trains and develops restaurant staff to provide excellent guest service.
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  Maintain accurate records of daily revenue report and guest service log.
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  Collaborate with senior management and implement strategies to improve restaurant performance, guest satisfaction and profitability.
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  Prepares shift schedule and plot leave request based on business demand.
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  Manages interviewing, selecting, onboarding, and disciplining team members as required.
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  Implements and enforce restaurant policies and procedures, staff conduct and operational guidelines.
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  Conduct daily briefings and station allocation.
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  Perform all duties as deemed necessary for the success of the department.

Requirements

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  Minimum 1 year experience as manager or at least 2 years' experience as assistant manager in Bar, restaurant and hotel operations.

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  With Integrated resort background is an advantage

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  Can assist in providing justification for monthly and annual inventory audit findings such as hygiene, laundry and OS&E

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  Can assist justification on restaurant performance, revenue, COGS and EBITDA

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  Can facilitate training on proper guest service practices, food safety standards and company policies.

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  Working knowledge on relevant available systems such as Birchstreet, Aglysis, Opentable, Cashiering etc.