Roles and Responsibilities:

General Management

• Manage the restaurant as appropriate to achieve customer satisfaction and quality service.
• Provide assistance to management and employees while encouraging a restaurant atmosphere focused on great hospitality.
• Work within existing policies and procedures to ensure goals are achieved relating to revenue and growth.
• Implement company programs and manage the operations as required to ensure compliance with SOP
• Prepare weekly roster and coordinate the operation of the restaurant ensuring that kitchen, bar, and waiting staff are working as a team.
• Check stock levels, order supplies and prepare cash drawers and petty cash
• Record the weekly expenses and provide measures to overcome the expenses. 

Sales and Marketing

• Reviewing customer feedback to identify areas for improvement or positive aspects that should be emphasized in future promotions
• Collaborate with the marketing team for the planning of large events.

Quality Management and Assurance

• Monitor and control the maintenance and sanitation of all areas of the restaurant and equipment to protect the assets, comply with regulations and ensure quality service.
• Ensure that operational and training standards are consistently followed and executed.

Risk Analysis and Safety Protocols

• Ensure that restaurant hygiene and health and safety standards are achieved and maintained in line with internal and regulatory requirements.
• Ensure that health and safety guidelines are always followed
• Prepare data, putting together restaurant reports for the employees as well as senior management.

Relationship Management 

• Assist in recruitment, train the employees to attend guests and provide customer service. 
• Coach, provide feedback and develop a healthy culture and performance within the team
• Assess and improve the performance of employees in a timely manner.

Reporting

• Prepare reports at the end of the shift/week, including staff control, food control and sales
• Reporting on a regular basis to the Unit Manager.

Skills & Qualifications:

Task Related skills

• Bachelor's degree in business administration; hospitality management or culinary schooling is a plus.
• 3 years of full employment in a managerial position. 
• Extensive food and beverage (F&B) knowledge, with the ability to remember and recall ingredients and dishes to inform customers and associates
• Competencies and Soft Skills
• Outstanding communication ability in both English and Nepali
• Ability to work effectively under time constraints and deadlines.
• Ability to move throughout all food and beverage areas and continuously perform essential job functions.
• Strong leadership, motivational and people skills
• Strong decision-making skills and a results-driven approach
• Good understanding of useful computer programs (MS Office, POS).

Source: Merojob

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