Senior Restaurant Operation Manager

Roles & Responsibilities

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Overall responsible for the administration and operations of the several restaurant outlets under one restaurant brand.
• Work with chefs and other personnel to plan menus that are flavorful and popular with customers.
• Work with chefs for efficient provisioning and purchasing of supplies.
• Estimate food and beverage costs.
• Supervise portion control and quantities of preparation to minimize waste.
• Perform frequent checks to ensure consistent high quality of preparation and service.
• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.
• Direct hiring, training, and scheduling of food service personnel.
• He / she is to implement all standardized procedures, rules and regulations systematically in order to be in line with company standards and policies
• Investigate and resolve complaints concerning food quality and service.
• Prepare checks that itemise and total meal costs using the Point of Sales system.
• Perform other duties as assigned by management.

REQUIREMENTS

Tell employers what skills you have

Management Skills

Advertising

Food Safety

Restaurants

Financial Management

Food Quality

Purchasing

Administration

Sanitation

Food Industry

Hospitality Management

Food hygiene

Food & Beverage

Customer Service

Scheduling

Food Service

Able To Work Independently

Customer Service Experience