F&B Manager (Outlet)

• Manages activities of restaurant team members to ensure efficient and effective operations.
• Manages two (2) or more restaurants and achieving financial targets.
• Spear heads menu analysis, provides recommendations and course of action (promotions, deals, etc.)
• Manages labor costs, guest supplies and other related expenses.
• Implementing solutions to reduce waste (cost per cover) and increase profitability.
• Trains and develops restaurant staff to provide excellent guest service.
• Maintain accurate records of daily revenue report and guest service log.
• Prepares shift schedule and plot leave request based on business demand.
• Implements and enforce restaurant policies and procedures, staff conduct and operational guidelines.
• Conduct daily briefings and station allocation.
• Assist in providing justification for monthly and annual inventory audit findings such as hygiene, laundry and OS&E
• P...

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