Restaurant Manager College Graduate at HRM preferably, Business course or culinary studies.
With extensive experience as a supervisor from a casual dining RESTO
With knowledge in Bar and Kitchen operations
Proven ability to work in a fast-paced setting and can handle pressure.
Strong multi-tasking, managerial, and interpersonal skills
Knows how to handle customer concerns and with good inter-personal skills
Basic knowledge in Marketing_.
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Bar Responsibilities:_
Oversee and manage the daily operations of our craft beer bar.
Ensure the bar is well-stocked with a diverse selection of craft beers and other beverages.
Maintain a welcoming and enjoyable atmosphere for patrons.
Staff Supervision:
Train, schedule, and supervise bar staff, including bartenders, wait staff, and kitchen staff.
Foster a positive and collaborative work environment.
Conduct regular staff meetings and training sessions to enhance service quality.
Craft Beer Knowledge:
Maintain an in-depth knowledge of our craft beer menu, brewery partners, and industry trends.
Lead staff in providing informed recommendations to customers.
Ensure exceptional customer service standards are met and exceeded.
Handle customer inquiries, feedback, and concerns professionally and promptly.
Promote a welcoming and friendly atmosphere for patrons.
Inventory and Vendor Management:
Monitor and manage inventory levels, including ordering craft beers and bar supplies.
Control costs and maximize profitability.
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Marketing and Events:_
Develop and implement marketing strategies to attract and retain customers.
Plan and execute special events, tastings, and promotions to enhance the customer experience.
Collaborate with the team to create unique beer-related activities.
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Kitchen Responsibilities:_
Menu Development: Create and update a menu that complements our beverage selection, featuring dishes that pair well with our beer offerings.
Food Preparation: Prepare and cook dishes to order, ensuring high-quality and consistent taste.
Kitchen Management: Oversee kitchen operations, including inventory management, ordering supplies, and maintaining equipment.
Quality Control: Maintain the highest standards of food quality, presentation, and taste.
Team Leadership: Manage and train kitchen staff, ensuring a smooth and efficient kitchen operation.
Safety and Sanitation: Implement and enforce all health and safety regulations, including food handling and sanitation practices.
Collaboration: Work closely with the bar staff to develop food and beer / cocktail pairing experiences and specials.
Cost Control: Monitor food costs and take measures to control expenses while maintaining quality.
Job Types: Full-time, Permanent
Benefits:
Employee discount- Opportunities for promotion
Paid training
- Promotion to permanent employee
Schedule:
Shift system
Supplemental Pay:
Education:
Experience:- Restaurant Manager: 1 year (Preferred)
Bar and Kitchen Operations: 1 year (Preferred)
