RESTAURANT MANAGER

Job Summary:

A Restaurant Manager is in charge of the day-to-day operations of the establishment, earnings and revenue, great feedback from customers, along with effective management. They oversee the employees, uphold product & service standards, and ensuring as well that food safety and other health precautions are followed.

Key Responsibilities:

• Schedule shifts, assign duties, and evaluate staff performance.
• Consistently hand in daily, weekly, monthly, and particular reports as needed.
• Workforce has sufficient personnel and make use of the system for manpower control.
• Schedule meetings to discuss about the management and review the restaurant's objectives.
• Maintains sufficient stock by ordering, receiving and accounting for all supplies (dry goods, perishables and certain items of equipment).
• Reports and controls restaurant inventory through established inventory systems.
• Always verify that the restaurant conforms with all local ordinances, especially safety, security, and labor legislation.

Required Qualifications:

• 3 to 5 years’ experience in food and beverage industry
• Minimum of at least 3 years’ experience as RM
• Experience in chain and restaurant group is a plus
• Knowledgeable in reports preparation, P & L analysis
• Strong leadership skills
• Track record of managing profitable stores through effective expense
• Budget oriented management
• Team player with a passion for developing future leaders
• College degree in HRM, Food technology or other related course
• Willing to be assigned to Lapu-Lapu City (The Outlets) and Cebu City.