Restaurant Manager

To manage the Outlets operation achieving business objectives through customer focused service delivery.

CORE DUTIES

• Ensure the respect of the Standards for all 
• Supervise mise-en-place set up and control stocks of operating equipment
• Ensure that restaurant team members are ready for service at agreed time
• Ensure requisitions are done accurately and as per agreed timeframe for the benefit of the operation.
• Supervise settlement of bills in accordance to SOP’s
• Control expenses, including but not limited to, staffing, breakages food and beverage
• Manage operating equipment and avoid breakage by conducting Inventories daily and weekly
• Coach restaurant staff on SOPs on a constant basis
• Ensuring that every guest leaves the property having the expectations exceeded.

DESIRED PROFILE
• Diploma in F&B management 
• + 2 years of experience as Restaurant Manager
• Excellent interpersonal skills in handling staff and customers
• Execellent communication skills in English and French both verbal and written
• Ability to cope under pressure 
• Good business awareness for achieving successful performance; 
• Strong planning and organisational skills 
• Ability to work independently and in team
• Problem-solving skills