Restaurant Manager (Baliuag & Sta. Maria)
Key Responsibilities:
Team Leadership: Assist in recruiting, training, and supervising restaurant staff. Foster a positive and productive work environment.
Customer Service: Ensure that guests have an exceptional dining experience. Address customer inquiries, concerns, and feedback in a professional and courteous manner.
Operations: Collaborate with the restaurant manager in day-to-day operations, including opening and closing procedures, managing inventory, and monitoring compliance with health and safety regulations.
Financial Management: Assist in controlling costs, monitoring budgets, and maximizing profitability through effective inventory management and sales strategies.
Quality Control: Uphold high standards for food quality, presentation, and service consistency. Address any issues related to product quality or customer satisfaction.
Scheduling: Participate in creating employee work schedules, ensuring optimal staffing levels and labor cost control.Problem Solving: Resolve operational challenges, customer complaints, and employee issues in a timely and efficient manner.
Training: Assist in training staff on customer service, safety protocols, and company policies and procedures.
Qualifications:
- Proven experience in a supervisory or assistant management role within the restaurant industry.
- Strong leadership and interpersonal skills.
- Excellent customer service and communication abilities.
- Knowledge of food safety and health regulations.
- Basic financial management and budgeting skills.
- Flexibility to work in a fast-paced, high-stress environment.
- A passion for the restaurant industry and a commitment to delivering exceptional dining experiences.
- Willing to work at Bulacan area
Job Types: Full-time, Permanent
Benefits:
- Life insurance
- Opportunities for promotion
- Pay raise
- Promotion to permanent employee
Experience:
- Restaurant Manager: 1 year (Required)
Language:
- English (Preferred)
Work Location: In person