• Report to the Senior Operations Manager. Responsible for the business performance of their restaurant, as well as maintaining high standards of food, service, and health and safety.
• Take responsibility for the business performance of the restaurant.
• Analyze and plan restaurant sales levels and profitability.
• Prepare reports at the end of the shift/week, including staff control, food & cash control, and sales.
• Create and execute plans for department sales, profit, and staff development—Accountable for labor and F & B costing matters including inventory control and conducting bi-monthly stock.
• Plan and coordinate menus.
• Manage filing system and read company emails.
• Handle disciplinary issues, conduct annual reviews, and confirm staff.
• Provide effective leadership to the food and beverage teams to ensure targets are met.
• Constantly review, evaluate operations/procedures, and suggest improvements to management.
• Coordinate the entire operation of the restaurant during scheduled shifts.
• Respond to customer complaints. Ensure positive customer service in all areas, taking any and all appropriate actions to turn dissatisfied customers into returning customers.
• Ensure all employees adhere to the company's uniform standards.
• Meet and greet customers and organize table reservations.
• Advise customers on menu and beverage choices.
• Conduct orientation and training & coach new trainees.
• Plan staff duty roster and cleaning duties.
• Update GRN and perform e-Procurement.
• Handle cashiering duties, daily sales collection, cashiers float, and petty cash claims and control.
• Perform banking duties.
• Collect e-feedback from guests using iPad.
• Upsell desserts to customers.
• Upsell promotions and PGR membership.
• Maintain high standards of quality control, hygiene, and health and safety.
• Ensure strict compliance by all service and kitchen staff to the company’s standard operating procedures.
• Any other appropriate duties and responsibilities as assigned.

Paradise Group Holding: Requirements - Restaurant Manager

• Minimum 6 years of relevant experience with 3 years in a managerial role
• Good product knowledge of food items
• Knowledge of cost/inventory management is an added advantage
• Candidate must possess basic PC literacy
• Strong adherence to hygiene and safety standards
• Candidate must have a strong command of both Mandarin and English to communicate and introduce menu items to customers
• Excellent organizational skills
• Able to thrive in a challenging environment
• Strong public relations skills
• Excellent interpersonal and communication skills
• Candidate must be a strong leader and team player
• Demonstrate commercial capability to deliver profit, control costs, and build customer loyalty
• Exceptional communication skills and the leadership ability to create a winning team