• Job Description

  Req#: 32528338873

  Job Description: Making sure that the restaurant floor always meets the company standards and expectations as well as service and sales objectives. Involvement in front and back of the house, scheduling, and monitoring that the food coming out of the kitchen is well prepared and well-presented before arriving to guests. Oversee all aspects in the bar department, including but not limited to ordering, inventories, purchasing, liquor cost, and controls. Following local health department and safety codes. Involvement in the administrative activities, which will require management of inventory and supplies.

  ESSENTIAL DUTIES AND RESPONSIBILITIES: The essential functions include, but are not limited to the following:

  1. Analyze restaurant's sales levels and profitability and create and implement strategic plans to achieve sales goals.
  2. Organize marketing activities such as discount themes and promotional events on and off site.
  3. Plan and coordinate restaurant menus for all banquet reservations keeping trends and competition information in mind.
  4. Plan and coordinate any delivery – involvement in catering menus and jobs.
  5. Interview, hire, and train new employees to work in different positions at the restaurant.
  6. Ensure that all staff members comply with safe food and bar handling procedures.
  7. Formulate work schedules on a weekly or monthly basis and outline each staff member's work duties.
  8. Supervise food and bar preparation and cooking activities to ensure compliance with health and hygiene principles of the restaurant.
  9. Engage customers in positive dialogue to ensure return business and take and resolve any complaints from them.
  10. Assist restaurant management in developing and implementing core business and marketing plans.
  11. Develop and implement marketing strategies to maximize restaurant revenues.
  12. Perform restaurant opening and closing activities and organize management of repair and maintenance issues.
  13. Monitor budgets and employee payroll services and perform bank deposits after ensuring consistency of financial transactions.
  14. Keep track of inventory, order liquor and bar supplies as needed.
  15. Ensure that all fire, safety, and health regulations regarding food preparation and serving are adhered to on a constant basis.
  16. Monitor front-end presentation and ensure that restaurant service and quality standards are constantly met.
  17. Maintain Director of Operations, GM, and other authorities promptly and fully informed of all issues (i.e. problems, unusual matters of significance, and positive events) and take prompt corrective action where necessary or suggest alternative courses of action and follow immediate direction.
  18. Perform other duties and responsibilities as required or requested.
  19. Involvement with weekly inventory and execute consistently.
  20. Involvement with scheduling.
  21. Involvement with drink development.

  JOB SKILLS AND QUALIFICATIONS:

  • Bilingual (Fluent in Mandarin and English) a must.
  • Education requirements to work as a Restaurant and Bar Floor Manager include an MBA or bachelor's degree in restaurant management. A combination of practical experience of 5 years in the field will be considered as an alternative.
  • Knowledge of computers (MS Word, Excel, and POS).
  • Professionalism and hospitality skills are a must.
  • Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
  • Must possess good communication skills for dealing with diverse staff.

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• About the company

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