General Manager (Restaurant)

Managing and oversee daily operations and ensure compliance to operations standards and procedures

Managing restaurant financial objectives by forecasting requirements, scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing Sales, Labour & Food cost variances

Maintain safety requirements in the restaurant

Handles customers feedback promptly

Assist and support any other relevant business duties and responsibilities as and when assigned by the Management.

Ordering food, linens, gloves and other supplies while staying within budget limitations