Restaurant Manager, Mandaluyong

Description

Staff management: Hiring, training, scheduling, and evaluating employees; managing staff conflicts and motivating the team to maintain high service standards.
Daily operations: Supervising both front-of-house and back-of-house activities to ensure smooth service; handling daily opening and closing procedures.
Customer relations: Ensuring a positive guest experience by handling complaints, gathering feedback, and implementing strategies to increase customer satisfaction.
Inventory and budget: Managing inventory levels, ordering supplies, and controlling operational costs; preparing and analyzing financial reports, setting budgets, and ensuring profitability.
Compliance: Ensuring the restaurant adheres to all health, safety, and sanitation regulations; implementing and optimizing operational protocols.
Marketing: Developing or assisting with marketing strategies to promote the restaurant and increase sales.

Highlights

Safety Tips

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