A well-established Group in the Hospitality sector has ventured overseas with a very renowned South Indian vegetarian brand. It is seeking to appoint RESTAURANT MANAGER, preferably with a South Indian Production background and a strong history of Professional success. It is a role based out of KUALA LUMPUR, MALAYSIA and we expect the candidate to be responsible for the establishment as a profit centre growing with us as we set up multiple restaurants over time in the South East of Asia.

    7 Years of Industry Experience
    Strong Restaurant Manager operational background and knowledge.
    Should possess exceptional people skills and problem solving skills.
    The Restaurant Manager should possess the aptitude, knowledge & skills.
    Top notch communication and writing skills.
    Should be capable of operating independently as a profit centre
      Education:
      Graduate with Hotel Management - Any Graduate with specialization 5 years of hotel / restaurant management experience.

      Front end operations: -

      Maintaining high standards of quality control, hygiene, health and safety.
      Coordinating the entire operation of the restaurant.
      Managing, Organizing and supervising the Service staff, Kitchen staff and Cleaning staff providing them with feedback.
      Responding to customer complaints.
      Ensuring that all employees adhere to the company's uniform standards.
      Overseeing customer relationship management.
      Recruiting, training and motivating staff.

      Back end operations: -

      Taking responsibility for the business performance of the restaurant.
      Analysing and planning restaurant sales levels and profitability.
      Organizing marketing activities, such as promotional events and discount schemes.
      Preparing reports at the end of the shift/week, including staff control, food control and sales.
      Creating and executing plans for department sales, profit and staff developments.
      Setting budgets and/or agreeing them with senior management.
      Planning and coordinating menus.
      Supervising indenting, receiving and storage of raw materials
      Recipe standardisation, Food and Beverage cost control and quality control
      Contact for details : Mr. S Keshava Murthy

      Mobile No: +91-98456-21045

      E.mail : hr@basilhotels.com

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