Restaurant Manager

Job Description

Title: Restaurant Manager

Company Name: Aziz Manzil - Party Place & Banquet Hall

Vacancy: 1

Age: 20 to 40 years

Job Location: Anywhere in Bangladesh

Salary: Tk. 20000 - 30000 (Monthly)

Experience:

• 4 to 8 years
• The applicants should have experience in the following business area(s): Hotel, Restaurant, Resort, Convention center

• Masters

• 4 to 8 years
• The applicants should have experience in the following business area(s): Hotel, Restaurant, Resort, Convention center

• Age 20 to 40 years
• Only Male

• Strong leadership and team-management skills.

• Excellent communication and interpersonal skills.

• Good knowledge of restaurant operations and customer service.

• Strong problem-solving and decision-making ability.Good knowledge of food safety, hygiene and sanitation.

• Ability to work under pressure and manage multiple tasks.

• Good knowledge of inventory and cost control.

• Computer literacy and basic reporting skills.Smart, presentable, disciplined and customer-focused.

• Willingness to work flexible shifts, weekends and holidays when required.

• Degree/Diploma in Hotel Management, Hospitality Management or related field will be preferred.

·         Manage and supervise the overall day-to-day operations of the restaurant.

·         Ensure excellent customer service and maintain high guest satisfaction.

·         Supervise restaurant staff, including waiters, service personnel, kitchen support staff and other team members.

·         Prepare staff duty rosters, assign responsibilities and monitor attendance and performance.

·         Ensure proper implementation of company policies, SOPs and service standards.

·         Monitor food quality, presentation, portion control and service standards.

·         Coordinate effectively with the Kitchen, Service, Accounts, HR and Management teams.

·         Monitor inventory, stock levels, wastage and daily consumption.

·         Ensure proper receiving, storage and handling of food and other restaurant materials.

·         Control operational costs and minimize unnecessary wastage.

·         Monitor daily sales, cash handling and restaurant expenses.

·         Handle customer complaints professionally and take immediate corrective action.

·         Ensure proper food safety, cleanliness, hygiene and sanitation standards throughout the restaurant.

·         Conduct regular inspections of dining, kitchen and service areas.

·         Train, motivate and develop restaurant employees to improve service quality.

·         Monitor staff grooming, behavior, punctuality and discipline.

·         Support promotional activities and initiatives to increase sales and customer retention.

·         Prepare daily/weekly operational reports and submit them to management.

·         Coordinate with vendors and suppliers when required.

·         Ensure the restaurant opens and closes according to operational procedures.

·         Identify operational problems and recommend practical solutions to management.

·         Perform any other duties assigned by the Management.

• T/A,Mobile bill,Performance bonus
• Lunch Facilities: Full Subsidize
• Festival Bonus: 2