Restaurant Manager

1 week ago


Kuala Lumpur, Kuala Lumpur, Malaysia Roncato Sdn Bhd Full time

Responsibilities:
Leadership and Team Management Lead, motivate, and supervise the restaurant staff to ensure a cohesive and efficient team. Set clear performance expectations, provide regular feedback, and conduct performance evaluations. Foster a positive work environment that encourages growth, teamwork, and open communication. Operations Management Oversee daily restaurant operations, including opening and closing procedures, staffing levels, and shift scheduling. Monitor inventory levels and collaborate with suppliers to ensure adequate stock of ingredients and supplies. Ensure compliance with health and safety regulations and maintain a clean and hygienic environment. Customer Experience Ensure that guests receive exceptional service by training staff in customer service best practices. Address customer inquiries, concerns, and complaints in a timely and professional manner. Continuously strive to enhance the overall dining experience, maintaining a welcoming atmosphere. Financial Management Monitor and manage restaurant expenses, including labour costs, supplies, and operational expenses, to achieve profitability targets. Implement pricing strategies to maximize revenue while delivering value to customers. Prepare and analyse financial reports to make informed business decisions.

Menu and Quality Control Collaborate with the culinary team to design and update the menu, ensuring a variety of high-quality dishes.

Monitor food presentation, portion control, and taste consistency to meet or exceed customer expectations. Marketing and Promotion Develop and execute marketing strategies to attract and retain customers. Utilize social media, advertising, and special events to increase brand visibility and drive foot traffic. Training and Development Provide ongoing training to staff to maintain a knowledgeable and skilled workforce.

To identify training needs and opportunities for growth and development for the team Requirements:
At least 5 years working experience in any industry field. Degree or Diploma in Hospitality Management or related field (preferred) Strong leadership and communication skills. Excellent organizational and multitasking abilities. In-depth knowledge of restaurant operations, including food and beverage service, customer service, and health and safety regulations. Proficiency in financial management and ability to analyze reports and trends. Creativity and innovation in enhancing the dining experience. Availability to work flexible hours, including evenings, weekends, and holidays.
To Provide the Best Garment to All
Diploma / Advanced Diploma / Higher Graduate Diploma / DVM / DKM Level 4 / DLKM Level 5

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