Manager (Buffet Restaurant) & Front Desk Manager/Receptionist

Event Booking & Management: Excellent experience in party (wedding, birthday, corporate, get together) booking & overall management.

Overseeing Daily Operations: Ensure the smooth operation of the restaurant, including staffing, food preparation, and customer service.

Staff Management: Hire, train, schedule, and supervise restaurant staff, ensuring they provide excellent service and maintain high standards.

Customer Service: Address customer concerns and ensure a high level of customer satisfaction. Handle any complaints or issues promptly and professionally.

Inventory Control: Monitor inventory levels, order supplies, and manage vendor relationships to ensure that the restaurant is well-stocked.

Food Quality and Safety: Ensure that all food is prepared and served in compliance with health and safety regulations. Maintain high standards of food quality and presentation.

Financial Management: Monitor financial performance, including budgeting, cost control, and revenue management. Work to maximize profitability while maintaining quality.

Menu Planning: Collaborate with chefs and kitchen staff to plan and update the menu, taking into account customer preferences and seasonal ingredients.

Marketing and Promotion: Develop and implement marketing strategies to attract new customers and retain existing ones. Plan and execute special events and promotions.

Cleanliness and Maintenance: Ensure that the restaurant is clean, well-maintained, and meets all health and safety standards. Coordinate maintenance and repairs as needed.