Restaurant Manager, Taguig

Description

Oversee Daily Operations: Ensure smooth operation and high standards of food, cleanliness, and safety.
Staff Management: Hire, train, schedule, and manage staff performance.
Customer Service: Maintain excellent customer service and handle complaints or concerns.
Financial Management: Monitor budget, track sales, and manage costs.
Marketing & Promotions: Plan and execute marketing strategies to attract and retain customers.
Health & Safety Compliance: Ensure the restaurant complies with health and safety regulations.
Inventory Management: Manage inventory levels, order supplies, and minimize waste.
Menu Management: Collaborate with chefs to update the menu and ensure profitability.
Leadership: Lead by example and keep the team motivated and productive.

Highlights

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