Job Description

Job Title: Restaurant Manager
Restaurant: Din Tai Fung
Reports To: Area Manager/General Manager

Job Summary:

The Restaurant Manager is responsible for overseeing daily operations in the restaurant, ensuring efficient restaurant functionality and providing an outstanding guest experience. They will lead a team to deliver excellent service, uphold quality standards, and maximize customer satisfaction, while maintaining cost control and profitability.

Key Responsibilities:

• Operational Management
• Supervise day-to-day operations to ensure smooth and efficient service.
• Oversee staff scheduling, attendance, and workflow to meet operational needs.
• Ensure compliance with health, safety, and sanitation standards.
• Monitor food quality, presentation, and portion control to meet brand standards.
• Customer Service
• Resolve customer complaints and ensure guest satisfaction by maintaining high-quality service.
• Interact with customers to gather feedback, answer queries, and create a welcoming atmosphere.
• Implement customer service training for staff to enhance guest interactions.
• Team Leadership
• Recruit, train, and develop a team of service and kitchen staff.
• Motivate and coach employees to achieve performance targets and service standards.
• Conduct regular performance evaluations and provide constructive feedback.
• Foster a positive and collaborative work environment.
• Financial Management
• Monitor and control costs, including labor, food, and other operational expenses.
• Prepare and manage budgets, track expenses, and report on financial performance.
• Maximize revenue through effective sales strategies and upselling techniques.
• Manage inventory, ordering, and stock control to avoid wastage and shortages.
• Marketing and Promotion
• Coordinate with marketing teams to implement local promotions and seasonal campaigns.
• Engage with the local community to build brand awareness and attract new customers.
• Utilize social media and other channels to enhance the restaurant's visibility.
• Administrative Duties
• Maintain records of sales, inventory, payroll, and other essential documents.
• Ensure compliance with company policies, licensing requirements, and legal regulations.
• Prepare reports on staff performance, revenue, and operational efficiency for management review.

Qualifications:

• Bachelor's degree in Hospitality, Business Management, or a related field (preferred).
• Proven experience in restaurant management, ideally in a casual dining or similar environment.
• Strong leadership and team management skills.
• Excellent communication, customer service, and problem-solving abilities.
• Proficiency in budgeting, financial analysis, and inventory management.
• Knowledge of health and safety regulations for food service.

Working Conditions:

• Flexible to work shifts, weekends, and holidays as required.
• Ability to work in a fast-paced, high-pressure environment.
• Physically able to stand for extended periods and perform light lifting.

Job Type: Full-time