Restaurant Manager (Hotpot)

Job Scope

• Responsible for the business performance of the restaurant.
• Prepare financial/costing reports on weekly and monthly basis.
• Plan and analyse restaurants sales levels and profitability.
• Accountable for labour and F&B costing matters, including inventory control and conducting month end stocktaking.
• Provide effective leadership to ensure that sales targets and service standards are met.
• Establish good rapport with customers and handle customers' request professionally and promptly.
• Constantly review, evaluate operations/procedures and recommend improvement to the Management.
• Recommend ways to reach a broader audience (e.g. discounts and social media ads).
• Develop strategies for better workplace efficiency and goal achievement.
• Provide training and coaching on customer service and product knowledge.
• Support ongoing learning and development of team members.
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Handle HR matters in recruitment, employee performance review, disciplinary and grievances.
• Enforce company policies and protocols in the restaurant.
• Enforce compliance with licensing, hygiene regulation, health and safety legislation and guidelines.

Job Requirements

• Diploma in Food and Service Management or Business Management
• 8 to 10 years of restaurant management work experiences
• Solid understanding of restaurant financials and experience with budgeting, cost control, and revenue management.
• Extensive food and beverage (F&B) knowledge
• Strong written and oral communications skills in Mandarin to liaise with business partners (vendors/suppliers) and colleagues from international teams of Mandarin-speaking background.
• Comfortable to work with multicultural teams and groups locally and internationally.