Restaurant Manager / Banquet Operation Manager

A Restaurant Manager makes sure the restaurant runs smoothly. They hire and train staff following company policies. In addition, Restaurant Managers speak with customers about any concerns or problems, while also creating work schedules.

The Banquet Operations Manager is responsible for overseeing the efficient operation of the hotel's conferences and banquet department. Key responsibilities include ensuring exceptional customer service, maximizing productivity and profits, developing staff, and adhering to all operational and financial policies and regulations

1.Restaurant Manager /Banquet Operation Manager Follow restaurant procedures
2.Maintaining safety and food quality standards
3.Keeping customers happy, getting their feedback on the experience and handling complaints
4.Organizing schedules, keeping track of employees’ hours
5.Supervising daily shift operations, including front- and back-of-house restaurant / Banquet operations
6.Controlling operational costs and identifying ways to cut waste
7.Appraising staff performance and disciplining or retraining employees to correct poor performance

1. Leadership Skill
2. Managerial Skill
3. Communication Skill

1. At least Diploma degree
2. Having experiances in similiar position min 2 years ( restaurant or Hotel )