Responsibilities

Operational Management:

· Oversee the daily operations of the restaurant, ensuring smooth service during both peak and off-peak hours.

· Coordinate with the Assistant Restaurant Manager, Restaurant Supervisors, and other staff to ensure that all roles are covered and that operations run efficiently.

· Maintain operational standards by ensuring the team adheres to service protocols, hygiene, and safety standards.

· Manage reservations, customer flow, and seating arrangements to optimize guest experiences.

Staff Management and Development:

· Lead, motivate, and manage the restaurant team, ensuring that all staff maintain the highest standards of service.

· Provide continuous coaching and mentoring to restaurant staff, developing them into skilled and productive team members.

· Conduct regular performance reviews for the team and provide feedback for professional development.

· Oversee the recruitment, onboarding, and training of new staff to ensure they understand the brand and service standards.

· Handle staff scheduling, ensuring proper coverage while optimizing labor costs.

Customer Service and Guest Relations

· Ensure exceptional guest experiences by overseeing customer service standards and addressing guest complaints or concerns.

· Establish a positive and welcoming atmosphere, ensuring all guests feel valued and attended to.

· Work with the Head Hostess and Floor Managers to manage guest seating, waiting times, and overall satisfaction.

· Ensure all guest feedback is handled professionally and effectively, making any necessary improvements based on their suggestions.

· Encourage repeat visits by providing excellent service and creating an inviting atmosphere.

Financial and Performance Management:

· Monitor sales performance and work with the AGM and Operations Manager to implement strategies for increasing sales and reducing waste.

· Control stock levels of restaurant supplies, ensuring that inventory is rotated and wastage is minimized.

· Ensure compliance with financial policies, including handling cash, credit card transactions, and ensuring accurate reporting.

· Monitor and control restaurant expenses, including food and beverage costs, labor costs, and operational overheads.

Health and Safefy Compliance:

· Ensure all food safety, sanitation, and cleanliness standards are consistently met, including compliance with local health regulations.

· Train staff on health and safety practices and ensure that all necessary health and safety certifications are in place.

· Conduct regular checks on equipment, ensuring that all tools are in good working condition and replaced when necessary.

· Maintain a clean and safe working environment, adhering to all workplace safety regulations.

Collaboration and Coordination:

· Work closely with the Operations Manager, AGM, and other department managers to achieve the overall business goals.

· Collaborate with the kitchen team to ensure timely preparation and delivery of food orders, maintaining quality and presentation.

· Coordinate with the Beverage Manager for the seamless operation of the bar, ensuring that beverage offerings are consistent with the restaurant's service standards.

· Work with the Marketing Team to implement promotions, events, and initiatives that increase customer engagement and revenue.
Inventory and Supply Management:

· Ensure that stock levels are monitored and inventory is ordered in a timely manner to avoid shortages or overstocking

· Collaborate with suppliers to ensure the best possible prices for food, beverages, and supplies.

· Ensure that the restaurant is equipped with all necessary supplies for smooth operations and maintain stock levels within the restaurant’s budget.

Reporting and Performance Evaluation:

· Provide regular performance updates and reports to the AGM and Operations Manager, identifying areas of improvement.

· Analyze sales, customer feedback, and other metrics to make data-driven decisions aimed at improving the restaurant's performance.

· Implement strategies to improve both the guest experience and the operational efficiency of the restaurant.

Markeitng and Promotions:

· Work with the marketing team to develop and execute promotion that drives traffic and increase sales

· Ensure the restaurants’ social media presence is maintained, and collaborate with Marketing team on content creation and promotions

· Monitor local competition and trends to ensure the restaurant remains competitive.

Qualifications

· Minimum of 5 years of experience in restaurant management, with a proven track record in leading a team

· Excellent understanding of food service operations, including customer service, inventory management, and cost control

· Experience with budgeting, forecasting, and financial reporting.

· Knowledge of health and safety regulations, including food safety standards.

· Strong communication and interpersonal skills, with the ability to interact with guests, staff, and management.

· Ability to work under pressure and maintain calm in a fast-paced environment.

· Fluency in English; Thai language skills are an advantage.