F&B Manager (Restaurant Manager)

Tasks

• Implementation of short- and long-term business goals of the restaurant, participation in strategic planning
• Supporting guest acquisition, retention, marketing, and promotional activities
• Representation of the brand and the group's facilities, integrated sales activities
• Managing restaurant staff, delegating tasks, continuously monitoring their performance
• Motivating and developing staff, coordinating training, recruitment, selection, and onboarding
• Managing work schedules, time tracking, and leaves, cost-effective workforce management
• Full coordination of daily restaurant operations and service, management of reservation and administrative systems
• Ordering and controlling equipment and supplies, as well as enforcing hygiene and operational standards
• Supervising budget, revenues, expenses, and financial settlements, preparing daily reports
• Ensuring a high level of wine and food knowledge, assisting guests with wine selection and food-wine pairing
• Ensuring guest satisfaction, professionally handling complaints and special requests, strengthening the restaurant's image
• Continuous communication with owners, management, kitchen, and other departments to ensure smooth restaurant operations