Summary
1) Daily Operations: Manage the daily operations of the restaurant, including opening and closing, staff management, inventory control, specific focus on Bar to enhance the revenue.
2) Customer Service: Ensure exceptional customer experiences and guest experiences. Handling inquires, complaints and maintaining a pleasant atmosphere and hotel NPS.
3) Staff Management: Hire, train and schedule staff trainings and retraining's, ensuring the provide excellent service.
4) Financial Management: Responsible for monthly and yearly budgeted revenues.
5) Promotional Activities: Discuss, develop and implement promotional campaigns to attract customers and drive business.
Qualifications
Ideally with a university degree or diploma in Hospitality or Tourism management. Minimum 2 years work experience as Restaurant Manager in larger operation. Good operational, administrative and interpersonal skills are a must, and banqueting experience an asset.
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