Manager

Managing the day-to-day operations of restaurant
Ensuring the smooth running of the F&B service, resolving customer complaints and maintaining excellent service standards
Developing and implementing budgets, business plans and strategic plans to achieve revenue and profitability targets
Monitoring product inventories, procurement and supplier relationships to ensure high quality and prevent shortages
Managing cost and quality controls-such as basic kitchen operations to minimize waste
Collaborating with other management team members to create and price menus that reflect culinary trends and customer preferences
Enforcing quality standards for food/beverage presentation and taste
Training, mentoring, scheduling and supervising F&B staff
Ensuring strict compliance with all health, safety and hygiene regulations
Conducting performance evaluations and fostering a positive work environment

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