Key Responsibilities:

Managing and supervising all staff in the restaurant and associating with the Head Chef in the kitchen to make sure restaurant’s daily operating smoothly.

Planning and upgrading menus due to change of products line or seasonal availabilities in consultation with the Director and Head Chef.

Planning and organizing special functions and events, such as birthday and anniversary parties.

Arranging the purchasing and pricing of goods for floor use only according to budget and be able to come across the data with the goods in the kitchen organized by the Head Chef to insure the overall budget control for the restaurant.

Maintaining records of stock levels of the goods that used by the restaurant and financial transactions.

Ensuring dining facilities comply with health regulations and are clean, functional and of suitable appearance.

Conferring with customers to assess their satisfaction with meals and service, analyzing the competitive advantages to other competitors with in the same market.

Dealing with the issues that appears from the daily operating.

Selecting, training and supervising waiting and bar staff, associate with head chef on kitchen staff training. Also carry out the duties of staff orientations.

Taking reservations, greeting guests and assisting in taking orders.

Working with the external accountant for the employee payroll, superannuation and bookkeeping.

Preparing timesheets for part-time and full-time employees who appear on the floor and co-operating with head chef of the kitchen staffs’ timesheets in the restaurant.

Requirements:

Proven experience as a Restaurant Manager, preferably in a high-end dining setting.

Strong leadership and communication skills, with the ability to inspire and motivate a team.

In-depth knowledge of food safety regulations and industry standards.

Excellent problem-solving and organizational abilities.

Passion for delivering top-tier customer experiences.

Flexibility to work varied shifts, including weekends and evenings.

Upbeat Attitude, passionate about food and customer service

Consistency, models of stability. Internally, consistent communication and expectation-setting encourages staff loyalty and retention

Proactive and planning ahead

Innovative, open to new ideas and ways to improve operations.