Restaurant Manager

? A bachelor's degree in hospitality management, restaurant management, or a related field is typically required.
? Previous Restaurant Experience: Significant experience in the food and beverage industry (typically 5 years) is a key qualification.
? Supervisory or Management Experience: Experience in supervising or managing teams in a restaurant or similar setting is often required.
? Culinary Knowledge: A Restaurant managers are expected to understand basic cooking methods, ingredients, and food safety to effectively manage the kitchen and evaluate food quality.
? Leadership Skills: A Restaurant Manager must be able to lead and motivate staff, resolve conflicts, and maintain team morale.
? Customer Service Skills: Excellent communication and interpersonal skills are critical for addressing customer concerns, ensuring satisfaction, and enhancing the overall guest experience.
? Problem-Solving Skills: Managers need to handle unexpected issues, such as staffing shortages, customer complaints, or supply chain disruptions, efficiently and calmly.
? Financial Management Skills: A good understanding of budgeting, cost control, and financial reporting is necessary to ensure profitability.
? Organizational Skills: Managers need to juggle multiple tasks, including staff scheduling, inventory management, and event coordination, in a fast-paced environment.
? Attention to Detail: Ensuring that all aspects of restaurant operations, from cleanliness to customer satisfaction, meet high standards.
? Work Ethic: Restaurant Managers often work long hours, including nights, weekends, and holidays, and need the stamina and dedication to meet the demands of the job.

? Recruiting, training, and supervising staff: Hire capable employees, ensure they receive proper training, and monitor their performance.
? Conflict resolution: Address any issues among staff and between staff and customers, maintaining a positive work environment.
? Motivating staff: Encourage teamwork and recognize staff achievements to boost morale and efficiency.
? Ensuring excellent customer experience: Monitor the quality of food and service to ensure customers are satisfied.
? Handling complaints: Respond to customer feedback and resolve any complaints professionally and efficiently.
? Building customer relationships: Engage with regular customers to foster loyalty and ensure repeat business.
? Cost control: Monitor food, beverage, and labor costs, ensuring the restaurant remains profitable by minimizing waste and managing resources effectively.
? Financial reporting: Analyze sales figures, prepare financial reports, and implement strategies to increase profitability.
? Overseeing daily operations: Ensure the restaurant runs smoothly, from opening to closing, covering aspects such as cleanliness, food preparation, and supply management.
? Working with chefs: Collaborate with chefs to create appealing and profitable menu items, considering customer preferences, seasonal ingredients, and market trends.
? Ensuring consistency: Monitor food quality and service standards, ensuring consistency across all shifts and staff.
? POS system management: Oversee the operation and maintenance of the restaurant's Point of Sale (POS) system, ensuring accuracy in orders, payments, and reporting.

? Attractive Salary
? Social Security
? Group Insurance
? Dusit Staff Room Rate
? Annual Physical Check Up