RESTAURANT MANAGER 1. Works with suppliers and oversee the wait and hosting staff and the kitchen staff. Assisting customers with inquiries and complaints, training new employees, and conducting monthly inventory. 2. Monitors the highest standard of service and generates profits in accordance with the established budgets. 3. Ensures staff have full knowledge of all menus and promotions and monitor execution of theme concepts, F&B promotions, decorations and ideas for set-ups, external catering and special events 4. Manages and controls all subordinate staff to ensure that all day to day operational matters are handled on time and guest expectations are met. 5. Supervises inventories of materials and supplies for the outlets. Maintains stock based on facility needs with focus on cost reduction and profit maximisation. 6. Supervises the F&B Outlet team in all aspects of the department and ensures service standards are followed.