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Restaurant Manager

4 months ago

Subang Jaya, Malaysia NOODLE MANSION SDN BHD Full time

Oversee the overall operations of the Chinese cuisine restaurant's dining floor. Ensure smooth and efficient service delivery to customers. Coordinate with kitchen staff to ensure timely preparation and delivery of food. Monitor inventory levels of supplies, equipment, and ingredients, and initiate procurement requests as necessary. Maintain cleanliness and hygiene standards in the dining area. Implement and enforce health and safety regulations. Staff Supervision and Training: Supervise and train the front-of-house staff, including waitstaff and hosts/hostesses. Assign work schedules and shifts to ensure adequate staffing levels during peak hours. Conduct regular performance evaluations and provide feedback to improve staff performance. Train staff on customer service techniques, menu knowledge, and up-selling strategies. Foster a positive work environment and resolve any staff conflicts or issues that may arise. Customer Service: Greet customers, assist with seating arrangements, and ensure a warm and welcoming atmosphere. Handle customer inquiries, complaints, and special requests promptly and professionally. Monitor customer satisfaction levels and take necessary actions to address any concerns. Maintain a thorough knowledge of the menu, including ingredients, preparation methods, and specials, and assist customers with their choices. Sales and Revenue Generation: Collaborate with the restaurant management to develop strategies to increase sales and revenue. Implement up-selling techniques to maximize customer spending. Monitor sales figures and analyze data to identify trends and areas for improvement. Provide suggestions for menu enhancements and promotions to attract new customers and retain existing ones. Communication and Coordination: Liaise with the kitchen staff and communicate customer orders accurately and efficiently. Coordinate with other departments, such as the bar and banquet team, to ensure smooth operations during special events or functions. Communicate effectively with the management team, providing regular updates on operational matters and suggesting improvements. Financial Management: Assist in monitoring and managing the floor budget, including labor costs, inventory, and operational expenses. Ensure accurate cash handling procedures and oversee the reconciliation of cash registers. Implement cost-saving measures without compromising service quality. Quality Control: Maintain high-quality standards for food presentation, service, and overall guest experience. Conduct regular inspections to ensure adherence to cleanliness, hygiene, and safety standards. Address any issues related to food quality, service, or cleanliness promptly and effectively.
TO CARRY ON THE BUSINESS AS OF RESTAURANT, BAR, CAGE, BREWERS, DISTILLERS, MANUFACTURERS OF AERATED AND MINERAL WATER, CATERERS, BAKERS, CONFECTIONS, BUTCHERS, FISHMONGERS, GROCERS, ICECREAM MANUFACTURERS AND TO CARRY ON ANY OTHER BUSINESS WHICH MAY SEEM TO THE COMPANY CAPABLE OF BEING CONVENIENTLY CARRIED ON IN THE CONNECTION WITH THE ABOVE OR OTHERWISE CALCULATED DIRECTLY OR INDIRECTLY ENHANCE THE VALUE OF THE COMPANY'S PROPERTIES AND RIGHTS.
Diploma / Advanced Diploma / Higher Graduate Diploma / DVM / DKM Level 4 / DLKM Level 5