RESTAURANTS MANAGER - D08 Little India, SG

Roles & Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations
• Need to monitor stock rotation procedures are followed as per inventory.
• Experience in all Bangladesh cuisines.

Tell employers what skills you have

Coaching

Licensing

Leadership

Restaurants

Social Media

Food Quality

Inventory

Sanitation

Compliance

Cashiering

Customer Satisfaction

Customer Service

Scheduling

Cut

Hospitality