Restaurant Manager

Job Description

Title: Restaurant Manager

Company Name: The Lifeline Lodge & Resort

Vacancy: --

Age: 25 to 35 years

Job Location: Gazipur (Gazipur Sadar)

Salary: Negotiable

Experience:

• At least 3 years
• The applicants should have experience in the following business area(s): Restaurant, Resort, Amusement Park

• Bachelor’s Degree in any discipline.

• Qualification will be relaxed for the more experienced candidate.

• At least 3 years
• The applicants should have experience in the following business area(s): Restaurant, Resort, Amusement Park

• Age 25 to 35 years
• Only Male

The Lifeline Lodge & Resort is a sister concern of Hundred Souls Ltd. which is seeking a talented and experienced Restaurant Manager to lead our team and ensure the smooth operation of our establishment. As the Restaurant Manager, you will be responsible for overseeing all aspects of daily operations, from managing staff and maintaining inventory to delivering outstanding customer service. If you are a natural leader with a flair for hospitality and a passion for the restaurant industry, we want to hear from you.

Key Responsibilities:

Staff Management:

• Recruit, train, and supervise restaurant staff.

• Schedule shifts and manage payroll.

• Conduct performance evaluations and provide feedback.

• Ensure staff adhere to company policies and procedures.

• Foster a positive work environment and address any staff concerns.

• Operations Management:

• Oversee daily operations to ensure smooth functioning.

• Monitor inventory levels and order supplies as needed.

• Implement cost-control measures to optimize profitability.

• Ensure compliance with health and safety regulations.

• Handle administrative tasks such as record-keeping and reporting.

Customer Service:

• Ensure high standards of customer service are maintained.

• Address customer inquiries, complaints, and feedback promptly and professionally.

• Monitor customer satisfaction and implement improvements as necessary.

• Interact with customers to build rapport and ensure a positive dining experience.

Financial Management:

• Develop and manage budgets, including revenue and expenses.

• Analyze financial data to identify areas for improvement.

• Implement pricing strategies to maximize revenue.

• Monitor sales and expenses to ensure profitability targets are met.

Marketing and Promotions:

• Develop and implement marketing strategies to attract customers.

• Plan and execute promotional events and special offers.

• Maintain online presence through social media and other platforms.

• Collaborate with marketing team to create marketing materials.

Quality Control:

• Ensure food quality meets company standards.

• Monitor kitchen operations to maintain cleanliness and hygiene.

• Conduct regular inspections to ensure compliance with health and safety regulations.

• Address any issues related to quality promptly.