Quản lý chi nhánh nhà hàng_Hà Nội

1. GENERAL:

• Guest service is the primary job function of the Manager

• Daily coordination with Front and Back of the House restaurant operations

• Position is required to be in Tap Room during peak hours to support and manage the team

• Works closely together with the Kitchen Head to sustain quality, consistency and hygiene standards

• Ensure compliance with licensing, hygiene and health and safety legislation/guidelines, responsible for the PSBC Tap Rooms Standards being properly executed

• Making improvements to the running of taproom business and developing the restaurant

• Handling administration and required paperwork

2. STAFF

• Recruit & train new employees to the PSBC’s standards

• Train and supervise employees on proper customer service practices and knowledge of our brand, beer & food

• Appraise staff performance by evaluating regularly and provide feedback to improve productivity

• Create staff schedules, organize cross trainings within the Tap Rooms

• Achieve and maintain appropriate level of knowledge about Craft Beer

3. FINANCIAL

• Maximize revenue and minimize expenses

• Control operational costs and identify measures to cut waste

• Oversee stock levels and create par levels

• Be responsible for profit and loss (P&L) for the Tap Room and able to explain all financial

4. EVENTS

• Hosting, promoting and organizing scheduled events

• Be responsible for coming up with new events

• Ensuring that the right promotional materials are available per event

• Provide feedback on events