Overview

• Salary

  30000PHP ~ 60000PHP

• Industry

  Others

• Position

  Senior

• Job Description

  -Staff Management Recruitment and Training: Hiring new staff and providing training is essential. Ensuring employees are trained to adhere to the restaurant's standards is crucial. Shift Management: Managing staff schedules and adjusting them as needed to ensure smooth operations. Promptly addressing staff shortages when they occur. Performance Management: Monitoring staff performance and providing feedback to enhance work efficiency. Taking corrective actions when there are issues. Customer Service and Quality Management -Improving Customer Satisfaction: Ensuring excellent service and a friendly demeanor, as well as addressing any complaints or issues to provide top-notch service. Maintaining Atmosphere: Managing the restaurant’s environment (e.g., music, lighting, seating arrangements) and maintaining cleanliness to provide a comfortable dining experience. Menu and Inventory Management -Menu Creation and Updates: Regularly updating and creating menus to reflect seasonal offerings and customer preferences, ensuring fresh and appealing dishes. Ingredient Procurement and Management: Sourcing necessary ingredients and beverages, managing inventory efficiently, and minimizing food waste to keep costs under control. Sales Management and Budgeting -Sales Monitoring: Tracking sales data to assess revenue performance and optimize operations to meet targets. Budget Management: Estimating costs for ingredients, staff wages, and operational expenses to ensure efficient management within the allocated budget. Complaint Handling -Customer Complaint Management: Responding quickly and sensitively to customer complaints and feedback, taking appropriate actions to resolve issues and restore customer trust. Problem-Solving: The ability to calmly address urgent situations or unexpected issues and resolve them effectively. Sales Promotion and Marketing -Promotional Planning: Creating campaigns and special events to attract customers and increase sales. Online Presence Management: Using social media and online reservation systems to increase brand recognition. Responding to customer reviews and managing reputation. Restaurant Cleanliness and Maintenance -Hygiene Management: Ensuring the restaurant maintains high cleanliness standards and complies with food safety regulations. Training staff on hygiene practices. Facility Maintenance: Ensuring kitchen and dining equipment is functioning properly and arranging repairs when needed. Sales Analysis and Reporting -Data Analysis: Analyzing daily sales, customer counts, and revenue by time periods to identify opportunities for improving operations. Report Creation: Preparing reports for upper management and owners to evaluate restaurant performance and provide suggestions for improvement. Marketing and Advertising Execution -Promotional Activities: Planning advertisements for seasonal campaigns or special menus to reinforce the restaurant's brand. Customer Needs Research: Understanding customer preferences and trends to provide products and services that meet their expectations. Other Operational Duties -Compliance with Regulations: Adhering to labor laws, tax regulations, food safety standards, and other industry-related laws to ensure proper restaurant operations. Operational Improvement: Continuously reviewing and improving operational methods to enhance efficiency and maximize profitability.