Restaurant Manager

To work in close collaboration of the EAM and Executive Chef and have an overview of the F&B operations.

• Work closely with the EAM to meet or exceed the target on the beverage cost for the outlet.

• Forecast and plan for the necessary staffing and its related expenditure to get the job done. Continuously be aware of daily needs as it relates to production and staffing. And also monitor and assist the EAM to control the labour cost during the low periods.

• Initiating suitable incentive schemes to increase revenue and control other expenses.

• Accurate monthly stock takes completed in an effective and timely manner.

• Work closely with the culinary team and coordinate new implementation, micros changes and submit monthly menu analysis to EAM and Chef’s office.