Job Description
-Staff ManagementRecruitment and Training: Hiring new staff and providing training is essential. Ensuring employees are trained to adhere to the restaurant's standards is crucial.Shift Management: Managing staff schedules and adjusting them as needed to ensure smooth operations. Promptly addressing staff shortages when they occur.Performance Management: Monitoring staff performance and providing feedback to enhance work efficiency. Taking corrective actions when there are issues.Customer Service and Quality Management-Improving Customer Satisfaction: Ensuring excellent service and a friendly demeanor, as well as addressing any complaints or issues to provide top-notch service.Maintaining Atmosphere: Managing the restaurant’s environment (e.g., music, lighting, seating arrangements) and maintaining cleanliness to provide a comfortable dining experience.Menu and Inventory Management-Menu Creation and Updates: Regularly updating and creating menus to reflect seasonal offerings and customer preferences, ensuring fresh and appealing dishes.Ingredient Procurement and Management: Sourcing necessary ingredients and beverages, managing inventory efficiently, and minimizing food waste to keep costs under control.Sales Management and Budgeting-Sales Monitoring: Tracking sales data to assess revenue performance and optimize operations to meet targets.Budget Management: Estimating costs for ingredients, staff wages, and operational expenses to ensure efficient management within the allocated budget.Complaint Handling-Customer Complaint Management: Responding quickly and sensitively to customer complaints and feedback, taking appropriate actions to resolve issues and restore customer trust.Problem-Solving: The ability to calmly address urgent situations or unexpected issues and resolve them effectively.Sales Promotion and Marketing-Promotional Planning: Creating campaigns and special events to attract customers and increase sales.Online Presence Management: Using social media and online reservation systems to increase brand recognition. Responding to customer reviews and managing reputation.Restaurant Cleanliness and Maintenance-Hygiene Management: Ensuring the restaurant maintains high cleanliness standards and complies with food safety regulations. Training staff on hygiene practices.Facility Maintenance: Ensuring kitchen and dining equipment is functioning properly and arranging repairs when needed.Sales Analysis and Reporting-Data Analysis: Analyzing daily sales, customer counts, and revenue by time periods to identify opportunities for improving operations.Report Creation: Preparing reports for upper management and owners to evaluate restaurant performance and provide suggestions for improvement.Marketing and Advertising Execution-Promotional Activities: Planning advertisements for seasonal campaigns or special menus to reinforce the restaurant's brand.Customer Needs Research: Understanding customer preferences and trends to provide products and services that meet their expectations.Other Operational Duties-Compliance with Regulations: Adhering to labor laws, tax regulations, food safety standards, and other industry-related laws to ensure proper restaurant operations.Operational Improvement: Continuously reviewing and improving operational methods to enhance efficiency and maximize profitability.
Benefit
-SSS, Phil-Health, HMDF, 13month
‐Free meal