概要

• 給与

  30,000 PHP ~ 60,000 PHP

• 業界

  Others

• 仕事内容

  -Staff Management
  
  Recruitment 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.