Restaurant Manager

Career > Restaurant

Number of Vacancies - 1

The role is responsible for overseeing the overall operations of two F&B outlets under unified management, ensuring operational excellence, strong team leadership, high guest satisfaction, and sustainable financial performance. The position will manage daily restaurant activities, supervise teams, maintain service and quality standards, and ensure both outlets operate seamlessly while complementing each other’s concept.

Job Description

• Focus on operations, team leadership, guest satisfaction, and financial performance, ensuring both outlets run seamlessly and complement each other under unified management.
• Oversee day-to-day restaurant operations across both outlets, ensuring high standards of service, quality, and hygiene.
• Work closely with kitchen and bar teams to ensure consistent execution and presentation of dishes and beverages.
• Implement and monitor SOPs, including FSMS and health & safety regulations.
• Collaborate with chefs and bartenders to tailor and innovate menus that reflect the authentic Chinese experience and Myanmar traditions.
• Recruit, train, coach, and evaluate staff across both concepts, promoting teamwork and staff development.
• Schedule shifts efficiently to cover peak hours for both outlets while controlling labor costs.
• Control inventory and purchasing—especially for specialized ingredients relevant to Chinese and Myanmar cuisine—and manage supplier relationships.
• Manage budgets, conduct daily cost analysis, and monitor P&L to ensure profitability for each venue.
• Ensure exceptional guest service across both outlets, addressing issues and ensuring consistent quality.
• Execute joint promotions or cultural events—such as Chinese festivals and Myanmar celebrations—to boost brand visibility.
• Collaborate with any in-house marketing team to build social media presence and engage the local community.
• Report performance, insights, and improvement plans to senior management.

Requirements

• At least 2–3 years of F&B experience, ideally in supervisory or managerial roles within restaurants, cafés, or bars.
• Experience managing multiple concepts or outlets simultaneously.
• Familiarity with Chinese cuisine, bar operations, and Myanmar cultural cuisine.
• Strong leadership and people-management skills.
• Proficiency in POS systems, restaurant management software, and Microsoft Office.
• Financial literacy—experience with budgeting, cost control, and P&L analysis.
• Knowledge of health, safety, and sanitation standards; preferably FSMS or HACCP.
• Excellent communication skills—both guest-facing and team coordination.
• Creative mindset—ability to develop appealing menus and promotions.
• Guest-centric approach and strong problem-solving orientation.

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