Manager

Duties include, To increase the guest satisfaction by providing efficient, prompt, trouble free and courteous food and beverage service to guest in the restaurant in line with departmental and restaurant guidelines and service concepts. Working in conjunction with the Proprietor and deputising for the Director/Proprietor in his/her absence. Training and supervising junior staffs, purchasing & dealing with suppliers, stock control, quality checks, health & hygiene compliance, monitoring food safety & temperatures maintaining cleanliness within Restaurant, care and maintenance of specialist equipment, cost analysis and review, preparing reports and schedules and performing key duties as assigned.

Previous experience - 3 years + working as a Manager in similar environment. Extensive proven previous experience at required skill level

At least 3 years culinary expertise as a Restaurant Manager.
Good communication skill
Good English
A flexible attitude
Enthusiastic about food and hospitality industry
Team player