Total 2 Manager restaurant supervisor job vacancies in kuala lumpur

Position Overview

The Outlet Restaurant Manager is responsible for overseeing the efficient operation and profitability of the restaurant within the hotel premises. They are tasked with ensuring exceptional guest satisfaction, maintaining high-quality service standards, managing the restaurant team, and driving revenue growth.

Key Responsibilities

1.      Operational Management

• Oversee the day-to-day operations of the restaurant, including opening and closing procedures, staffing, and service standards.
• Ensure compliance with health, safety, and sanitation regulations.
• Monitor inventory levels and order supplies as needed to maintain sufficient stock.
• Coordinate with the culinary team to ensure timely food preparation and presentation.

2.      Guest Experience

• Maintain a high level of customer satisfaction by providing attentive and personalized service.
• Handle guest inquiries, comments, and complaints promptly and professionally.
• Regularly interact with guests to solicit feedback and make improvements as necessary.
• Implement strategies to enhance the overall dining experience and exceed guest expectations.

3.      Team Leadership

• Recruit, train, and supervise restaurant staff, including servers, hosts, and bartenders.
• Set performance expectations and provide ongoing coaching and feedback.
• Foster a positive work environment that encourages teamwork and collaboration.
• Schedule staff effectively to ensure adequate coverage during peak hours.

4.      Financial Management

• Develop and implement strategies to maximize revenue and profitability.
• Monitor financial performance metrics, such as sales, expenses, and labour costs.
• Control operational costs through efficient resource utilization and waste reduction.
• Prepare and analyze financial reports to identify areas for improvement and cost-saving opportunities.

5.      Marketing and Promotion

• Collaborate with the marketing department and the F&B Manager to develop promotional campaigns and special events.
  Implement marketing initiatives to attract new customers and retain existing ones.
• Utilize social media platforms and other marketing channels to increase visibility and drive traffic to the restaurant.

Perks & Benefits

• Employee equity
• Commission and bonus
• Allowance (travel stipends, transportation, etc.)
• Nearby public transport
• Central location
• Regular team activities
• Medical insurance
• Personal leave
• Open culture
• Personal development opportunities

職位概況

直銷餐廳經理負責監督飯店內餐廳的高效運作和獲利能力。他們的任務是確保卓越的賓客滿意度、維持高品質的服務標準、管理餐廳團隊並推動收入成長。

主要責任

1、營運管理

• 監督餐廳的日常運營，包括開業和結業程序、人員配備和服務標準。
• 確保遵守健康、安全和衛生法規。
• 監控庫存水準並根據需要訂購供應以保持充足的庫存。
• 與烹飪團隊協調，確保及時準備和呈現食物。

2. 賓客體驗

• 透過提供周到和個人化的服務來維持高水準的客戶滿意度。
• 及時、專業地處理客人的詢問、意見和投訴。
• 定期與客人互動以徵求回饋並根據需要進行改進。
• 實施策略以增強整體用餐體驗並超越客人的期望。

3. 團隊領導力

• 招募、培訓和監督餐廳員工，包括服務員、主持人和調酒師。
• 設定績效期望並提供持續的指導和回饋。
• 營造一個鼓勵團隊合作的正向工作環境。
• 有效安排人員，確保高峰時段有足夠的覆蓋範圍。

4、財務管理

• 制定並實施策略以最大化收入和獲利能力。
• 監控財務績效指標，例如銷售、費用和勞動成本。
• 透過有效利用資源和減少浪費來控制營運成本。
• 準備和分析財務報告，以確定需要改進的領域和節省成本的機會。

5. 行銷和推廣

• 與行銷部門和餐飲經理合作制定促銷活動和特別活動。
  實施行銷措施以吸引新客戶並留住現有客戶。
• 利用社群媒體平台和其他行銷管道來提高餐廳的知名度並增加流量。

津貼和福利

• 員工股權
• 佣金和獎金
• 津貼（旅費、交通費等）
• 附近的公共交通
• 中心位置
• 定期團隊活動
• 醫療保險
• 事假
• 開放文化
• 個人發展機會