• 5% service charge
• Supervise daily restaurant operations, including front-of-house and back-of-house activities.
• Act on behalf of the company on matters pertaining to day-to-day operations.
• Follow company instructions and policies to maintain quality service and product standards.
• Work with honesty, integrity, and morality at all times.
• Guide and manage subordinates to understand and follow company instructions and policies while ensuring their performance and behavior align with company standards.
• Serve as a good example for subordinates.
• Ensure employees maintain proper attire and appearance, requiring formal or semi-formal attire for managers.
• Observe and manage employee attendance and leave requests.
• Maintain cleanliness and sanitary conditions of the restaurant.
• Ensure the restaurant is ready for operation daily.
• Provide excellent service to customers and handle complaints promptly and professionally.
• Understand and be familiar with every menu item and proper serving techniques.
• Manage reservations efficiently.
• Address damages, breakages, and employee mistakes while holding staff accountable.
• Manage employee schedules, including day-offs, with management approval.
• Order supplies based on operational needs and control inventory of supplies and company properties.
• Make daily updates and reports to the management.
• Ensure proper closing procedures of daily operations.
• Lead and motivate staff to deliver outstanding customer service and ensure a positive dining experience.
• Oversee hiring, training, scheduling, and performance evaluations for restaurant staff.
• Monitor food quality, presentation, and service standards for consistency.
• Maintain compliance with food safety and health regulations.
• Analyze financial performance, including sales, expenses, and profit margins, to create actionable improvement plans.
• Develop and implement marketing strategies to attract and retain customers.
• Collaborate with kitchen and bar staff for smooth service flow and product quality.
• Perform additional tasks as assigned by the company’s executives.

Experience: Proven experience in restaurant management or a similar leadership role.

Skills:

• Strong leadership and team management skills.
• Excellent customer service and interpersonal abilities.
• Financial management skills, including budgeting and cost control.
• Proficiency in point-of-sale (POS) systems and restaurant management software.
• Effective communication and problem-solving skills.

Knowledge:

• Understanding of food safety and hygiene regulations.
• Knowledge of inventory management and procurement processes.
• Familiarity with marketing strategies to boost restaurant sales.

Physical Requirements: Ability to work on your feet for extended periods and occasionally lift heavy objects.

Schedule Flexibility: Willingness to work nights, weekends, and holidays as required.

Certifications (if applicable): Food Safety Manager Certification or equivalent, depending on local regulations.