Restaurant Manager (ผู้จัดการร้านอาหาร)

- Experience: 4-5 years in a supervisory or management role in a high-end restaurant setting.

- Wine Knowledge: Strong understanding of wines, pairings, and sales strategies.

- Appearance: Professional and well-groomed at all times.

- Skills: Strong leadership, communication, and organizational skills. Ability to multitask and remain calm under pressure.

- Education: A degree in Hospitality Management or a related field is a plus.

As the Restaurant Manager, you will oversee the daily operations of the restaurant, ensuring smooth service flow, staff management, and exceptional guest experiences. Your leadership will be essential in optimizing reservations, maintaining high service standards, and driving revenue growth. Additionally, you will be responsible for operational costs, budgeting, payments, and compliance with company policies. This role requires a highly organized and detail-oriented professional with strong leadership, communication, and problem-solving skills to drive both operational efficiency and customer satisfaction.

1. Operational Management:
- Oversee all aspects of restaurant operations to ensure efficiency and compliance with company standards.
- Enforce Standard Operating Procedures (SOPs) across service, kitchen, and bar teams.
- Manage inventory for bar and supplies, ensuring proper procurement and compliance with beverage and wine purchasing processes.
- Maintain seamless communication between Bar, Service, and Kitchen teams to optimize service flow.
- Lead Reservations & Seating Management, utilizing Seven Rooms software for maximum efficiency.

2. Staff Leadership & Development:
- Recruit, assess, and onboard new employees in coordination with HR.
- Develop monthly staff schedules, ensuring proper team distribution based on restaurant activity.
- Monitor staff performance, provide feedback, and implement training initiatives in collaboration with the Head of Service.
- Maintain a positive and team-oriented work environment, resolving conflicts effectively.
- Oversee staff section allocations and ensure a balanced service distribution.
- Lead daily pre-shift briefings, ensuring a detailed and efficient service.

3. Customer Experience & Service Excellence:
- Engage with guests to ensure an outstanding dining experience, proactively gathering feedback.
- Address and resolve customer complaints on the spot, ensuring guest satisfaction.
- Develop and maintain personalized service for VIP and regular guests.
- Drive wine sales by enhancing the wine service experience and educating guests on pairings.

4. Financial Management & Reporting:
- Monitor and control operational costs, suggesting strategies for cost savings.
- Conduct daily revenue and expense reports, verifying invoices for accuracy.
- Oversee cash handling and all payment transactions during operations.
- Validate monthly credit term purchases and submit financial reports to the finance team before the 10th of each month.

5. Marketing & Promotions:
- Ensure all staff are knowledgeable about current promotions and campaigns.
- Manage and oversee social media interactions and guest inquiries.
- Work with the Marketing team to plan and execute special promotions, events, and group bookings.

6. Menu Planning & Quality Control:
- Analyze monthly F&B sales trends, collaborating with Kitchen and Bar teams for menu updates.
- Ensure compliance with portion sizes, food presentation, and taste consistency.
- Provide daily feedback reports to uphold and improve quality standards.

7. Facility & Compliance Management:
- Ensure the restaurant is consistently clean, organized, and well-maintained.
- Enforce SOP cleaning standards and monitor compliance.
- Oversee repairs and maintenance to prevent downtime.
- Ensure staff adhere to opening and closing procedures for operational consistency.

- Competitive salary commensurate with experience.
- Food Allowance.
- 7 days of vacation day per year.
- 6 days off a month.