CW 412480 - Restaurant Manager / Front of House Manager

• Minimum 3 years experience in 4/5-star establishments.
• Diploma in Hospitality Management or relevant experience gained.

• Developing outlet objectives aligned with the F&B strategy.
• Ensuring compliance with sanitation and safety regulations.
• Managing staff scheduling and duty allocations.
• Conducting shift briefings, handovers, and reports.
• Appraising personnel performance and providing feedback.
• Monitoring and initiating corrective actions in operations.
• Overseeing service offerings, pricing, and bookings.
• Managing the restaurant POS system.
• Handling staff conditions of employment and reporting to HR.
• Driving and reporting on Cost of Sales.
• Estimating consumption, forecasting, and maintaining inventory.
• Controlling costs, minimizing waste, and managing operating equipment.
• Delivering superior guest services and resolving guest concerns.
• Hiring, training, and supervising restaurant employees.
• Owning budgets and implementing cost control measures.
• Processing payroll and maintaining relevant records.
• Reporting on financial performance, inventory, and personnel.
• Conducting regular product quality reviews and researching vendors.
• Training employees on customer service practices.
• Implementing policies and protocols for future operations.

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