Restaurant Manager

• Interviewing applicants for hiring

• Monitoring sales and do for forecasting

• Ensuring that all service standard is being implemented and all rules are being followed (for both BOH and FOH)

• Do training, evaluation and give performance feedback to all employees of the restaurant including the kitchen

• Overseeing the opening and closing procedure of the restaurant (for cleanliness and safety both guest and the employees)

-Making and doing cost saving measures (budgeting and managing resources)

• Do marketing plans to boost sales

• Ordering and receiving of food, beverages and supplies

• Preventing overstock or spoilage

• Making sure that all accounting, audit and HR forms are being properly filed and used

• Communicating every day to other managers, supervisors and head chef or to the kitchen OIC

• Do scheduling and staffing request

• Coordinating with the Head Chef or Kitchen OIC and Bar Manager/ Supervisor on menu updates, special items, and food preparation requirements.

• Check reports (sales and inventory and others)

• Reports directly to the GM