เงื่อนไขการค้นหา

ประเภทงาน:

งานประจำ

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.