Manager

About the role

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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Company Intel

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