Job DescriptionTo manage the overall operation of the restaurant, following established objectives for the highest standards in professional management and administration as well as in effective and fair personnel development.KEY ROLES & RESPONSIBILITIESMotivate, discipline, direct and supervise the work of all employees in the restaurantDevelop and maintain training programs to ensure a high degree of staff professionalismManage day-to-day operations of the restaurantHandle complaints and make effective service recoveryEnsure standards are being followed in accordance with F&B policies and proceduresEnsure all employees have full product knowledgeRegularly inspect food & beverage qualityFollow established and proper Accounting proceduresHold monthly one-to-one staff meetings to establish and monitor targets and achievements, and update performance logs accordinglyConduct daily roll plays and ensure employees adhere to grooming standardsDevelop maintenance schedulesLiaise with stewarding on inventory and breakage controlMaintain daily log book maintaining clear and concise information on the operations.

High degree of professionalism, sound human resources management capabilities, business acumen, energy and determinationProven organizational skills, able to set and meet deadlines with quality results

Excellent reading, written and oral proficiency in EnglishExperienced in all aspects of restaurant serviceMust be well-presented and professionally groomed at all timesExcellent leader and trainer with strong motivational skillsStrong interpersonal skills and attention to detail