RESTAURANT MANAGER

RESTAURANT MANAGER JOB DESCRIPTION :

• Provide exceptional customer service by greeting and engaging with guests, ensuring their needs are met throughout their dining experience.
• Resolve customer complaints or concerns promptly and in a professional manner.
• Maintain a welcoming and comfortable atmosphere in the dining room.
• Recruit, train, and supervise dining room staff, including servers, hosts/hostesses, and bussers.
• Develop and implement training programs to enhance staff knowledge and service skills.
• Schedule and assign duties to staff, ensuring adequate coverage during peak hours.
• Conduct regular performance evaluations and provide feedback to promote growth and development.
• Oversee the daily operations of the dining room, including seating arrangements, reservations, and table turnover.
• Monitor and manage table rotations to optimize seating capacity and minimize wait times.
• Collaborate with the kitchen and bar staff to ensure timely and coordinated service delivery.
• Monitor diners to anticipate their need for attention/service.
• Maintain inventory of dining room supplies, such as utensils, glassware, and linens, and coordinate restocking as needed.
• Uphold high standards of food quality, presentation, and service consistency. Resolve guests’ issues with their orders.
• Ensure compliance with health and safety regulations, including food handling and sanitation procedures.
• Conduct regular inspections of the dining area to maintain cleanliness and organization.
• Monitor and enforce compliance with company policies and procedures.
• Implement strategies to attract and retain customers, such as special promotions, events, or loyalty programs.
• Collaborate with the marketing team to develop marketing materials and campaigns to promote on-premises dining.

QUALIFICATION :

• Bandung domicile is a must.
• education D3 - S1, hospitality industry degree is a plus.
• Previous experience in the same field and position at least 1 year.
• Strong customer service skills with the ability to resolve conflicts and handle challenging situations.
• Excellent communication and interpersonal skills to interact effectively with staff, customers, and other departments.
• Solid organizational and multitasking abilities to handle various responsibilities simultaneously.
• Knowledge of food and beverage operations, including service techniques, menu items, and wine pairing.
• Understanding of health and safety regulations and compliance standards.
• Proficiency in using restaurant management software or POS systems is a plus.
• Flexibility to work shifts, weekends, and holidays as per operational requirements.
• have a soul to serve & professional attitude.