management executive

The management executive is someone who is passionate about food and customer service and manages daily restaurant operations and assists with menu planning maintains sanitation standards and assists serves and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.They are a problem solver with strong work ethic and leadership skills. The restaurant manager understands that customer satisfaction always takes priority but efficient restaurant operations make it possible. They are an experienced leader with a goal to move up in the management field. Responsibilities Proficiency in Point of sale (POS) software, inventory software, Restaurant guest satisfactory tracking software etc.Proficiency in using computer software to monitor inventory,track staff schedules and pay, and perform other record keeping tasks.Research new wholesale food suppliers and negotiate pricesCalculate future needs in kitchenware and equipment and place orders, as neededManage and store vendors' contracts and invoicesKeep details records of daily, weekly and monthly costs and revenuesArrange for new emplolyees' proper onboarding (scheduling trainings and ordering uniforms)Monitor complaince with safetly and hygiene regulationsCoordinate communication between front and back of the hall staffPrepare shift schedulesProcess payroll for all restaurants staffIdentify and delegate responsibilities to shift leaders and staff to ensure objectives are met and excellent service is consistently achievedEffectively manage the restaurant in the absence of the Restaurant ManagerManage operations with passion, integrity, and knowledge while promoting the culture and values of the companyImplement new company policies and procedures by developing plans and instructing staffProvide direction to shift leaders, and staff to achieve restaurant goalsConsistently review operations and staff to identify any problems, concerns, and opportunities for improvementProvide coaching and feedback to managers and staff and assess performance on and ongoing basisCreate a positive guest experience by delivering a high level of service and ensuring all staff engage guests to understand their needs ans exceed expectationsDevelop and implement creative solutions to areas of improvementAssist in any areas of the restaurant when staffing constraints requireIndentify employee weaknesses and retrain as necessaryComplete the seasons to the specifications outlined in your employment contractGather guests' feedback and recommend improvements to our menus Minimum Qualifications Fluent English and KoreanFamiliarity with restaurant management softwere, like VIVIPOS, reservation systemPrevious Experience: Prior Restaurant and Management ExperienceAble to use touch-sensitive POS systemAble to lift minimum of 10 lbsAble to work in a high-temperature kitchen for an extended period of timeCompleted training in all areas of restaurantMust be able to take direction and delegate responsibilitiesAble to work in a fast placed environmentAble to work nights, weekends, and holidaysGood math and reporting skillsCustomer service attitudeCommunication and team management abilitie

2. SKILLS
NegotiationQuality ControlRestaurants